World Vegetables
Chapman and Hall (Verlag)
978-0-412-11221-8 (ISBN)
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The introductory section of this volume examines the current role of vegetables as a world food crop, the origin, classification, vegetables in human nutrition, plant toxicants and folklore concerning many vegetables. It also covers the basic principles for growing the crops and production under adverse conditions. The main part of the book describes the major and minor vegetables, their origin, taxonomy, botany, physiology, production and postharvest handling, composition and uses. Current world production statistics are provided for many vegetable crops and the listings of important diseases, insects and other pests for many family groups.
Part 1: Introduction. Vegetables and the World's Food Supply. Origin and Evolution of Vegetables. Vegetable Classification. Importance of Vegetables for Human Nutrition. Toxic Substances and Some Folk and Medicinal Uses of Vegetables. Part 2: Vegetable Growing Principles. Environmental Factors Influencing Vegetable Growth. Climate Control for Vegetable Production During Off-Seasons and During Adverse Conditions. Part 3: World Vegetables. A Global View of Vegetable Usage. Part A: Vegetables Consisting of Starchy Roots, Tubers and Fruits. White or Irish Potato. Sweet Potato. Cassava. Yam. Taro, Tannia, and Other Edible Aroids. Additional Underground Starchy Vegetables. Sweet Corn. Plantain, Starchy Bananas, Breadfruit, and Jackfruit. Part B - Vegetables Consisting of Succulent Roots, Bulbs, Leaves, and Fruits Onions and Other Alliums. Lettuce and other Composite Vegetables. Cole Crops and other Crucifers. Carrot, Celery and other Vegetable Apiaceae. Beans, other Vegetable Legumes. Tomato, Pepper, Eggplant and Additional Solanaceous Vegetables. Melons, Cucumbers, Squashes, and Other Cucurbit Species. Spinach, Beet, and Other Vegetable Chenopodiaceae Additional Succulent Vegetables. Mushrooms. Aquatic Vegetables. Herbs and Spices.
Überarbeitung | Vincent E. Rubatzky |
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Zusatzinfo | 224 halftones, 58 line drawings, 58 tables, glossary, index |
Verlagsort | London |
Sprache | englisch |
Maße | 153 x 229 mm |
Gewicht | 1300 g |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
ISBN-10 | 0-412-11221-3 / 0412112213 |
ISBN-13 | 978-0-412-11221-8 / 9780412112218 |
Zustand | Neuware |
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