Handbook of Vegetable Science and Technology: Production, Compostion, Storage, and Processing / Edition 1

by D. K. Salunkhe, S. S. Kadam

Overview

"Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Provides comparative data for each vegetable presented. "

Product Details

ISBN-13:	9780367400569
Publisher:	Taylor & Francis
Publication date:	10/10/2019
Pages:	744
Product dimensions:	6.88(w) x 9.69(h) x (d)

About the Author

Salunkhe, D. K.; Kadam, S. S.

Table of Contents

Potato; sweet potato; cassava; carrot; other roots, tubers and rhizomes; tomato; capsicum; eggplant (brinjal); cucumber and melon; pumpkins, squashes and gourds; cabbage; cauliflower; broccoli; other crucifers; onion; garlic; other alliums; garden pea; French bean; other legumes; lettuce; asparagus; celery and other salad vegetables; leafy vegetables; okra; sweet corn; mushroom; minor vegetables; vegetables in human nutrition.

Editorial Reviews

An exhaustive reference on production and postharvest technology of some 70 major and minor vegetables grown in tropical, subtropical, and temperate regions around the world. Comparative data for each vegetable is presented, with information on anatomy and taxonomy, soil and climate requirements, propagation and culture, and pest and disease control. Chapters explain postharvest handling, describe chemical constituents, and examine storage and processing methods such as low-temperature and subatmospheric storage, irradiation, caning, freezing, drying, and dehydration, as well as processing of vegetables into value-added products. For students of horticulture, food processing and engineering, food science, and nutrition, as well as growers, processors, and shippers of vegetables in developed and developing countries. Annotation c. by Book News, Inc., Portland, Or.

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