Vegetable Production and PracticesSuccessful vegetable production in a modern competitive market requires an understanding of many more factors than the biology of crops and the production techniques involved. This major new textbook brings the science and practice of vegetable production right up to date by addressing modern culture techniques and the recent challenges of consumer demand facing producers today. It introduces vegetable production from the perspective of producing high quality produce that satisfies the needs of the modern consumer. Beginning with the basics of how vegetables are grown using high and low input methods, including organic and sustainable production techniques, the book goes on to introduce and discuss many topics covered less comprehensively in older texts, including Good Agricultural Practices to improve quality, reduce biological contamination and secure food safety; water management; cropping systems; plasticulture; protected culture and mineral nutrition. Vegetable Production and Practices also introduces the use of molecular biology for genetic improvement of crops. Issues specific to individual vegetable crops are addressed by family, including their diseases, harvesting, quality attributes and other issues of increasing importance to consumers, including the role of vegetables in human health. Professor Gregory E. Welbaum has a long history of teaching successful courses in horticulture at Virginia Tech and other universities in the US and worldwide. Vegetable Production Practices has been specifically designed to accompany courses in vegetable crop production, so is ideally suited to inspire students in crop and horticultural sciences, as well as provide a useful reference for experienced practitioners. |
Contents
| 1 | |
| 16 | |
Chapter 3 Vegetable Seeds and Crop Establishment | 27 |
Chapter 4 Fertilization and Mineral Nutrition Requirements for Growing Vegetables | 47 |
Chapter 5 Irrigation of Vegetable Crops | 66 |
Chapter 6 Mulches | 80 |
Chapter 7 Protected Culture | 90 |
Chapter 8 Organic and Sustainable Vegetable Production | 107 |
Chapter 13 Family Poaceae | 248 |
Chapter 14 Family Amaryllidaceae Subfamily Allioideae | 267 |
Chapter 15 Family Convolvulaceae | 289 |
Chapter 16 Family Brassicaceae | 304 |
Chapter 17 Family Amaranthaceae Subfamily Chenopodiaceae | 349 |
Chapter 18 Family Asparagaceae | 369 |
Chapter 19 Family Polygonaceae | 382 |
Chapter 20 Family Fabaceae | 390 |
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Common terms and phrases
acres Agriculture aphid applied areas artichoke asparagus Available bean beds beet Brassica broccoli Brussels sprouts buds bulb carrot cauliflower cause celery Chinese cabbage color crop rotation cucumber cultivars cultivation damage disease drip irrigation early F-1 hybrid fertilizer field flavor flower foliage fresh market fruit garlic genetic germination globe artichoke green greenhouse growers growing grown growth increase insect kg/ha larvae lb/acre leaf leaves lettuce manure maturity melon metric tonnes moisture mushrooms nutrients Nutritional occurs onion organic pepper pests petioles plants plastic mulch pollination postharvest potato reduce require rhubarb root rotation Rubatzky and Yamaguchi season seed seedlings short tons soil species spinach spot squash stalk stem storage sugar sweet corn sweetpotato temperatures thrips tillage tion tissue tomato transplants tubers types USDA vegetable crops vegetable production virus vitamin watermelon weeds Welbaum yellow yield