World Vegetables

Principles, Production, and Nutritive Values

  • Vincent E. Rubatzky
  • Mas Yamaguchi

Table of contents

  1. Front Matter
    Pages i-xxiv
  2. Introduction

    1. Front Matter
      Pages 1-1
    2. Vincent E. Rubatzky, Mas Yamaguchi
      Pages 3-16
    3. Vincent E. Rubatzky, Mas Yamaguchi
      Pages 17-28
    4. Vincent E. Rubatzky, Mas Yamaguchi
      Pages 29-33
    5. Vincent E. Rubatzky, Mas Yamaguchi
      Pages 34-41
    6. Vincent E. Rubatzky, Mas Yamaguchi
      Pages 42-55
  3. Vegetable-Growing Principles

    1. Front Matter
      Pages 57-57
    2. Vincent E. Rubatzky, Mas Yamaguchi
      Pages 59-80
  4. World Vegetables

    1. Front Matter
      Pages 95-95
    2. Vincent E. Rubatzky, Mas Yamaguchi
      Pages 97-102
  5. Vegetables Consisting of Starchy Roots, Tubers, and Fruits

    1. Front Matter
      Pages 103-103
    2. Vincent E. Rubatzky, Mas Yamaguchi
      Pages 105-129
    3. Vincent E. Rubatzky, Mas Yamaguchi
      Pages 130-146
    4. Vincent E. Rubatzky, Mas Yamaguchi
      Pages 147-161
    5. Vincent E. Rubatzky, Mas Yamaguchi
      Pages 162-182
    6. Vincent E. Rubatzky, Mas Yamaguchi
      Pages 183-203
    7. Vincent E. Rubatzky, Mas Yamaguchi
      Pages 204-234
    8. Vincent E. Rubatzky, Mas Yamaguchi
      Pages 235-252

About this book

Introduction

Completely revised and up-to-date, this wide-ranging, comprehensive treatise examines the many different aspects of vegetables from an international perspective. The diversity and depth of coverage of vegetables is largely due to the extensive background and experiences of the authors, Vincent Rubatzky and Mas Yamaguchi, as well as considerable input from colleagues and expert reviewers.
This logically-organized text, filled with numerous illustrations, photographs, and tables, begins with an 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 pests for many family groups.
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.

Keywords

agriculture environment food nutrition physiology plants processing

Authors and affiliations

  • Vincent E. Rubatzky
    • 1
  • Mas Yamaguchi
    • 1
  1. 1.Department of Vegetable CropsUniversity of CaliforniaDavisUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-6015-9
  • Copyright Information Springer-Verlag US 1997
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-7756-6
  • Online ISBN 978-1-4615-6015-9
  • About this book