World Vegetables: Principles, Production, and Nutritive Values, Second Edition

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.