Key Vegetable Technology Reference
from C.H.I.P.S.
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HANDBOOK OF VEGETABLE SCIENCE AND TECHNOLOGY
Production, Composition, Storage, and Processing
edited by D. K. Salunkhe and S. S. Kadam
This authoritative reference 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.
Providing comparative data for each vegetable presented, the Handbook of Vegetable
Science and Technology:
- discusses morphology, anatomy, taxonomy, and cultivars
- details soil and climatic requirements, propagation, cultural practices,
harvesting, and pest and disease control
- explains postharvest handling, including sorting, grading, packaging, and transportation
- describes the chemical constituents of each vegetable such as carbohydrates, proteins,
vitamins, minerals, dietary fiber, and flavoring compounds
- examines low-temperature, controlled-atmosphere, and subatmospheric storage
and the use of irradiation to improve shelf-life
- addresses canning, freezing, drying, and dehydration as well as the processing
of vegetables into value-added products
- and more!
Written by over 25 experts from North America and Asia, the Handbook of Vegetable
Science and Technology is an indispensable resource for agricultural, food,
and nutrition engineers and chemists; crop and food scientists and technologists;
horticulturists; botanists; agriculturists; agronomists; plant pathologists;
postharvest technologists; and upper-level undergraduate and graduate students
in these disciplines.
Contents:
Introduction.
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.
See the companion volume: Handbook of Fruit Science and Technology also available from ChipsBooks
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HANDBOOK OF VEGETABLE SCIENCE AND TECHNOLOGY
Production, Composition, Storage, and Processing
edited by D. K. Salunkhe and S. S. Kadam
721 pages • $248.95 + shipping
Texas residents please add 6.75 % sales tax
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