Vegetable Brassicas and Related Crucifers
The Brassica crops provide the greatest diversity of products derived from a single genus. As vegetables they deliver leaves, flowers, stems and roots that are used either fresh or in processed forms. This book covers the Occidental crops derived from B. oleracea (cole or cabbage group) and Oriental types from B. rapa (Chinese cabbage and its relatives). Both groups are of immense importance for human nutrition, containing vital vitamins and cancer preventing substances.
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1 ORIGINS AND DIVERSITY OF BRASSICA AND ITS RELATIVES
2 BREEDING GENETICS AND MODELS
3 SEED AND SEEDLING MANAGEMENT
4 DEVELOPMENTAL PHYSIOLOGY
5 CROP AGRONOMY
6 COMPETITIVE ECOLOGY AND SUSTAINABLE PRODUCTION
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aphid applied Arabidopsis thaliana areas beetles biological botrytis Brassica crops Brassica oleracea Brassica oleracea var Brassica rapa Brassica vegetables breeding broccoli broccoli calabrese Brussels sprouts buds calcium campestris capitata carinata cauliflower chemical Chinese cabbage clubroot cover crop cultivars cultivation curd curd initiation cytoplasmic damage density disease early effects environmental fertilizer field flower forms genes genetic genome genotype germination glucosinolates green growers growing grown growth harvesting herbicides Horticultural host husbandry hybrids increased inflorescence insect intercropping italica Journal juncea juvenile kale kg/ha leaf leaves levels living mulch maturity mustard napus nitrogen nutrient Pak Choi pathogen pesticides pests and pathogens physiological pollination populations production radish rapa reduced residues resistance result root fly seed seedling self-incompatibility senescence soil spraying stage stem storage Table temperature tillage tipburn tissues tolerance transplanting treatment turnip types vegetable brassicas weed competition white cabbage Wurr yield