ENGLISH

Vegetable Production and Practices

By Gregory E. Welbaum

Book information

Publisher
CABI
Year
2015
ISBN
9781780645346, 9781845938024, 2014021237
Language
english
Format
PDF
Filesize
26 MB (27748550 bytes)
Edition
Illustrated
Pages
486\805
Time added
2022-12-16 17:21:02

Description

Successful vegetable production in a modern competitive market requires an understanding of many more factors than the biology of crops and the production techniques involved. This major new textbook brings the science and practice of vegetable production right up to date by addressing modern culture techniques and the recent challenges of consumer demand facing producers today. It introduces vegetable production from the perspective of producing high quality produce that satisfies the needs of the modern consumer. Beginning with the basics of how vegetables are grown using high and low input methods, including organic and sustainable production techniques, the book goes on to introduce and discuss many topics covered less comprehensively in older texts, including Good Agricultural Practices to improve quality, reduce biological contamination and secure food safety; water management; cropping systems; plasticulture; protected culture and mineral nutrition. Vegetable Production and Practices also introduces the use of molecular biology for genetic improvement of crops. Issues specific to individual vegetable crops are addressed by family, including their diseases, harvesting, quality attributes and other issues of increasing importance to consumers, including the role of vegetables in human health. Professor Gregory E. Welbaum has a long history of teaching successful courses in horticulture at Virginia Tech and other universities in the US and worldwide. Vegetable Production and Practices has been specifically designed to accompany courses in vegetable crop production, so is ideally suited to inspire students in crop and horticultural sciences, as well as provide a useful reference for experienced practitioners. Cover Page Title Page Copyright Page Contents Preface Acknowledgements Chapter 1 Vegetable History, Nomenclature, and Classification Chapter 2 Tillage and Cropping Systems Chapter 3 Vegetable Seeds and Crop Establishment Chapter 4 Fertilization and Mineral Nutrition Requirements for Growing Vegetables Chapter 5 Irrigation of Vegetable Crops Chapter 6 Mulches Chapter 7 Protected Culture Chapter 8 Organic and Sustainable Vegetable Production Chapter 9 Vegetable Safety Chapter 10 Family Cucurbitaceae Cucumber Netted and Mixed Melons Watermelon Pumpkins and Squash Chapter 11 Family Solanaceae Potato Peppers Eggplant Tomato Chapter 12 Family Asteraceae Lettuce, Endive, and Chicory Globe Artichoke and Cardoon Chapter 13 Family Poaceae Sweet Corn, Popcorn, and Ornamental Corn Chapter 14 Family Amaryllidaceae, Subfamily Allioideae Onions and Garlic Leek, Shallots, and Chives Chapter 15 Family Convolvulaceae Sweetpotato Chapter 16 Family Brassicaceae Genus Brassica Asian Brassicas Root Crops Other Crops Chapter 17 Family Amaranthaceae, Subfamily Chenopodiaceae Beets and Chard Spinach New Zealand Spinach and Orach Chapter 18 Family Asparagaceae Asparagus Chapter 19 Family Polygonaceae Rhubarb Chapter 20 Family Fabaceae Beans and Peas Chapter 21 Family Apiaceae Carrot Celery Minor Crops in the Family Apiaceae Chapter 22 Family Agaricaceae Mushrooms Index

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