Description
Book SynopsisThis comprehensive new textbook takes a scientific approach to explaining the principles of modern conventional and sustainable commercial vegetable production. The book describes the basic botany of vegetables, environmental requirements for successful growth and development, mineral nutrition, field establishment, harvesting methods and post-harvest handling practices. Professor Gregory E. Welbaum is a former commercial vegetable grower whose family farm has been involved in crop production for several generations. He has taught both classroom and online vegetable crop classes at Virginia Tech for over two decades. Vegetable Production and 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.
Table of Contents1: Vegetable History, Nomenclature, and Classification 2: Tillage and Cropping Systems 3: Vegetable Seeds and Crop Establishment 4: Fertilization and Mineral Nutrition Requirements for Growing Vegetables 5: Irrigation of Vegetable Crops 6: Mulches 7: Protected Culture 8: Organic and Sustainable Vegetable Production 9: Vegetable Safety 10: Family Cucurbitaceae 11: Family Solanaceae 12: Family Asteraceae 13: Family Poaceae 14: Family Amaryllidaceae, Subfamily Allioideae 15: Family Convolvulaceae 16: Family Brassicaceae 17: Family Amaranthaceae, Subfamily Chenopodiaceae 18: Family Asparagaceae 19: Family Polygonaceae 20: Family Fabaceae 21: Family Apiaceae 22: Family Agaricaceae
