Vegetable Brassicas and Related Crucifers

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CABI, 2006 - Technology & Engineering - 327 pages
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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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Contents

1 ORIGINS AND DIVERSITY OF BRASSICA AND ITS RELATIVES
1
2 BREEDING GENETICS AND MODELS
35
3 SEED AND SEEDLING MANAGEMENT
73
4 DEVELOPMENTAL PHYSIOLOGY
91
5 CROP AGRONOMY
113
6 COMPETITIVE ECOLOGY AND SUSTAINABLE PRODUCTION
141
7 PESTS AND PATHOGENS
183
8 POSTHARVEST QUALITY AND VALUE
243
REFERENCES
277
INDEX
307
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