Onions and other vegetable alliums
著者
書誌事項
Onions and other vegetable alliums
（Crop production science in horticulture / series editors, Jeff Atherton, 3）
CAB International, c1994
- : pbk
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注記
Bibliography: p. 216-227
Includes index
内容説明・目次
内容説明
The edible alliums are some of the most ancient cultivated crops and include onions, leeks, shallots, garlic and chives. They are grown in most regions of the world, from the subarctic to the humid tropics, although bulb onions are best adapted to production in subtropical and temperate areas. This book introduces the scientific principles that underlie production practices. It begins by discussing the classification, origins, distribution and economic importance of the major food alliums, before considering their structure, genetics and breeding. Chapters then follow on the physiology of crop growth, development and yield, on crop production and on flowering and seed production. Some alliums are harvested as bulbs and others as green shoots, and a chapter is devoted to the storage and dormancy of both types. Pests, diseases and weeds are then discussed, before a final chapter on the biochemistry and food science of alliums. The book is written at a level suitable for students of horticulture, crop science and food science, as well as for growers and crop consultants interested in the scientific principles that form the basis of their practice. It also provides a valuable example of how the different disciplines within plant sciences interrelate when applied to particular crops.
目次
1: The classification, origins, distribution and economic importance of the major food crops 2: The structure of edible Alliums 3: The genetics and breeding of Allium crops 4: The physiology of crop growth, development and yield 5: Crop production 6: Flowering and seed production 7: Crop storage and dormancy 8: Interactions with other organisms: Weeds, pests, diseases and symbionts 9: The biochemistry and food science of Alliums
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