Many vegetable crops represent high value products and so it is essential to have a clear understanding of the physiology that lies behind successful production, as this enables the crop to be managed in the most effective way. Several vegetables are also used as model plants in physiological research and therefore there is a need to bring together the physiology of these crops in one volume. Leading research workers from the USA and Europe associated with each particular crop are brought together in this volume to produce a valuable source of reference for all lecturers and advanced students of horticulture and crop production. This book is also an important resource for all research workers and teachers concerned with plant physiology.
Crop Physiology: Case Histories of Major Crops updates the physiology of broad-acre crops with a focus on the genetic, environmental and management drivers of development, capture and efficiency in the use of radiation, water and nutrients, the formation of yield and aspects of quality. These physiological process are presented in a double context of challenges and solutions. The challenges to increase plant-based food, fodder, fiber and energy against the backdrop of population increase, climate change, dietary choices and declining public funding for research and development in agriculture are unprecedented and urgent. The proximal technological solutions to these challenges are genetic improvement and agronomy. Hence, the premise of the book is that crop physiology is most valuable when it engages meaningfully with breeding and agronomy. With contributions from 92 leading scientists from around the world, each chapter deals with a crop: maize, rice, wheat, barley, sorghum and oat; quinoa; soybean, field pea, chickpea, peanut, common bean, lentil, lupin and faba bean; sunflower and canola; potato, cassava, sugar beet and sugarcane; and cotton. - A crop-based approach to crop physiology in a G x E x M context - Captures the perspectives of global experts on 22 crops
Postharvest Physiology and Biochemistry of Fruits and Vegetables presents an updated, interrelated and sequenced view of the contribution of fruits and vegetables on human health, their aspects of plant metabolism, physical and chemical/compositional changes during the entire fruit development lifecycle, the physiological disorders and biochemical effects of modified/controlled atmospheres, and the biotechnology of horticultural crops. The book is written specifically for those interested in preharvest and postharvest crop science and the impact of physiological and biochemical changes on their roles as functional foods. - Deals with the developmental aspects of the lifecycle in whole fruits - Describes issues, such as the morphology and anatomy of fruits, beginning with the structural organization of the whole plant and explaining the fruit structure and its botanical classification - Addresses biotechnological concepts that control firmness, quality and the nutritional value of fruits
Completely updated and revised, this bestselling book continues to explain the growth and developmental processes involved in the formation of vegetables. Since the publication of the successful first edition significant discoveries, particularly in the area of molecular biology, have deepened and broadened our knowledge and understanding of these processes. This new edition brings the topic up-to-date and is presented over two sections: the first provides general knowledge on germination, transplanting, flowering, the effects of stress and modelling, whilst the second section details the physiology of specific crops or crop groups.
Garden visitation has been a tourism motivator for many years and can now be enjoyed in many different forms. Private garden visiting, historical garden tourism, urban gardens, and a myriad of festivals, shows and events all allow the green-fingered enthusiast to appreciate the natural world. This book traces the history of garden visitation and examines tourist motivations to visit gardens. Useful for garden managers and tourism students as well as casual readers, it also examines management and marketing of gardens for tourism purposes, before concluding with a detailed look at the form and tourism-based role of gardens in the future.
Completely revised and up-to-date, this wide-ranging, comprehensive treatise examines the many different aspects of vegetables from an international perspective. The diversity and depth of coverage of vegetables is largely due to the extensive background and experiences of the authors, Vincent Rubatzky and Mas Yamaguchi, as well as considerable input from colleagues and expert reviewers. This logically-organized text, filled with numerous illustrations, photographs, and tables, begins with an easy-to-read introduction to such topics as: the current role of vegetables as a world food crop, the origin and classification of vegetables, vegetables in human nutrition, and plant toxicants and folklore concerning vegetables. Background material on the basic principles for growing crops and production under adverse conditions are also featured in this section. Much of the material covered in the book focuses on the major and minor vegetables, their origin, taxonomy, botany, physiology, production and post harvest handling, and composition and use. In addition, current world production statistics are provided for many vegetable crops as well as listings of important diseases, insects, and other pests for many family groups. New features of this edition include: *Three new chapters covering mushrooms, aquatic vegetables, and herbs and spices *several appendix tables listing vegetables according to family, genus, species, nutritive value, and recommended storage conditions for many vegetables The introductory chapter offers an excellent background of the role of vegetables for the beginning and advanced students, both in the U.S. and worldwide. The chapters following provide extension professionals, professors, agricultural agencies, commercial growers, and processing and seed industry personnel with a better understanding of individual vegetable species.
This book brings together recent advances in the area of abiotic stress tolerance in various vegetables, fruit crops, plantation crops and tuber crops. The main challenges to improving the productivity of horticultural crops are the different types of abiotic stresses generally caused by climate change at the regional and global level. Heat, drought, cold and salinity are the major abiotic stresses that adversely affect growth and productivity and can trigger a series of morphological, physiological, biochemical and molecular changes in various horticultural crops. To date, there are no books covering horticultural crop-specific abiotic stress tolerance mechanisms and their management. Addressing that gap, the book is divided into 2 sections, the first of which highlights recent advances in the general aspects of abiotic stress tolerance like the role of hormones, reactive oxygen species, seed treatments, molecular mechanisms of heat tolerance and heavy metal toxicity, while the second focuses on the abiotic stress tolerance mechanisms of various vegetables, fruit crops, plantation crops and tuber crops. It includes comprehensive discussions of fruit crops like mango, grapes, banana, litchi and arid zone fruits; vegetables crops like tomato, capsicum, onion and tuber crops; and plantation crops like coconut, areca nut, oil palm and black pepper. Among the strategies for plant stress survival, examples of both avoidance and tolerance relevant to particular crops are examined in detail, supported by selected comprehensive case studies of progress. As such, the book offers a valuable resource suited for scientists and graduate students working in the fields of crop improvement, genetic engineering, and the abiotic stress tolerance of horticultural crops.
This book mainly focuses on growth and developments of vegetables. It provides information about growth, development, Physiology of fruit set, fruit development, fruit growth, flowering, phototropism ripening, plant growth regulators used in vegetable crops. I hope this information will be helpful to students, teachers and researcher.
Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.
Divided into four sections covering anatomy in relation to crop management, anatomical descriptions of the major crop plants, anatomical changes in adaptation to environments and the link between anatomy and productivity, this book provides a comprehensive source of crop plant anatomy information. The crop areas covered include cereals, pulses and beans, oil crops and fibre crops. Suitable for students, researchers and professionals in the field, this book brings together economic plant anatomy and crop productivity for the first time. It is suitable for students and researchers of crop scienc.
