Description
Book SynopsisFully updated with new content and full-colour figures, the second edition of this successful book reflects developments and growth in our knowledge of carrots and related crops worldwide. It covers the scientific basis of their biology and production, with updated technical crop management content. This new edition is divided into three sections: the first considers the crops' importance and main features; the second focuses on carrot, from genetic diversity and breeding to cropping systems, pest and disease management, quality, postharvest and valorization; and the third presents the main aspects of 13 other cultivated Apiaceae. Containing a dedicated chapter on root-quality plus new chapters on organic production and consumer expectations, this book also: Highlights both unique and shared characteristics among cultivated Apiaceae species. Describes the links between scientific principles and cropping systems. Explores the relationship between crop management and product quality. An invaluable resource for all those involved in carrot and related vegetable production, this is essential reading for producers, and horticulture, plant science and food science students, as well as researchers in these areas.
Table of ContentsINTRODUCTION: CONTRIBUTIONS OF THE APIACEAE TO THE AGRICULTURAL ECONOMY AND GLOBAL CUISINES SECTION I: THE APIACEAE, A FAMILY OF VEGETABLE AND AROMATIC CROPS 1: TAXONOMY, ORIGIN AND IMPORTANCE OF THE APIACEAE FAMILY 2: BOTANY OF THE FAMILY APIACEAE 3: APIACEAE SEED PRODUCTION 4: APIACEAE, A FAMILY OF SPECIES RICH IN SECONDARY METABOLITES – AROMATIC COMPOUNDS AND MEDICINAL ATTRIBUTES SECTION II: CARROT PRODUCTION AND MANAGEMENT 5: GENETIC DIVERSITY AND MAIN CARROT TYPES 6: CARROT GENETICS AND BREEDING 7: CARROT GROWTH AND DEVELOPMENT 8: CARROT PRODUCTION PRACTICES 9: INTEGRATED WEED MANAGEMENT IN CARROT 10: CARROT DISEASE MANAGEMENT 11: MANAGEMENT OF CARROT PESTS 12: CARROT DISEASES RESULTING FROM PHYTOPLASMAS AND VIRUSES 13: CARROT PHYSIOLOGICAL DISORDERS AND CROP ADAPTATION TO STRESS 14: CARROT ROOT QUALITY 15: COLD STORAGE OF CARROTS 16: ORGANIC CARROT PRODUCTION 17: CARROT ORGANOLEPTIC QUALITY AND CONSUMER EXPECTATIONS SECTION III: PRODUCTION AND USE OF OTHER APIACEAE CROPS 18: AJOWAN 19: ANGELICA 20: ARRACACHA 21: CARAWAY AND CUMIN 22: CELERIAC 23: CELERY 24: CHERVIL 25: CORIANDER 26: DILL 27: FENNEL 28: PARSLEY 29: PARSNIP 30: TUBEROUS ROOTED CHERVIL
