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World Vegetables: Principles, Production, and Nutritive Values (Englisch) Taschenbuch – 25. Juli 2012

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`The authors have set a new standard for professional books on vegetables with the second edition of World Vegetables... will be an indispensable reference for students, teachers, extension faculty, researchers, and consultants who are concerned with commercial vegetable crop production. It is modestly priced considering the wealth of detailed, timely information provided.'
Hort Science, 4 (1997)
` ..comprehensively describes the taxonomy, botany, physiology, production, harvest, and post-harvest handling of most of the vegetable crops grown throughout the impressive book which covers an enormous range of crops in a readable style.'
Agricultural Science
`This very informative book is nicely produced and well illustrated. ...The authors are to be congratulated on producing such an interesting and informative treatise. This is a must for anyone involved in the science and production of horticultural crops.'
Plant Growth Regulation, 30 (2000)


Completely revised and updated, this wide-ranging, comprehensive treatise examines the many different aspects of vegetables from an international perspective. This logically organized text, filled with numerous illustrations, photographs, and tables, begins with and 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 pest for many family groups.

The 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. -- Dieser Text bezieht sich auf eine andere Ausgabe: Gebundene Ausgabe .

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A must have reference. 2. September 2007
Von J. Canestrino - Veröffentlicht auf
Format: Gebundene Ausgabe
I had the great priviledge, some years ago, of sitting next to Dr. Rubatzky and Dr. C.M. Rick on a flight from Sacramento to North Carolina to attend an ASHS meeting. I was very fortunate to have both as guest lecturers in my undergraduate classes and to have Dr. Rubatzky sign and dedicate my copy of this book; the culmination of two very distinguished careers. It covers the physiology, production and handling of scores of vegetables. It is the first book I reach for when I want to acquaint myself with a new crop.
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