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Production Practices and Quality Assessment of Food Crops

Plant Mineral Nutrition and Pesticide Management

  • Book
  • © 2004

Overview

Editors:
  1. Ramdane Dris

    1. World Food Ltd., Helsinki, Finland

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    You can also search for this editor in PubMed   Google Scholar

  2. S. Mohan Jain

    1. FAO/IAEA Joint Division, International Atomic Energy Agency, Vienna, Austria

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    You can also search for this editor in PubMed   Google Scholar

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Table of contents (9 chapters)

  1. Front Matter

    Pages i-ix
    Download chapter PDF

  2. Environmental and Biological Monitoring of Exposure to Pesticides in Occupationally Exposed Subjects

    • Cristina Aprea
    Pages 1-58

  3. Crop Quality Under Adverse Conditions: Importance of Determining the Nutritional Status

    • Gemma Villora, Diego A. Moreno, Luis Romero
    Pages 59-78

  4. Phosphorus Management in French Bean (Phaseolus Vulgaris L.)

    • T. N. Shivananda, B. R. V. Iyengar
    Pages 79-109

  5. Nutrition and Calcium Fertilization of Apple Trees

    • Pawel P. Wojcik
    Pages 111-128

  6. Diagnosis, Prediction and Control of Boron Deficiency in Olive Trees

    • Christos D. Tsadilas
    Pages 129-137

  7. Boron-Calcium Relationship in Biological Nitrogen Fixation under Physiological and Salt-Stressing Conditions

    • Ildefonso Bonilla, Luis Bolaños
    Pages 139-170

  8. Lime-Induced Iron Chlorosis in Fruit Trees

    • Maribela Pestana, Eugénio Araújo Faria, Amarilis de Varennes
    Pages 171-215

  9. Si in Horticultural Industry

    • V. Matichenkov, E. Bocharnikova
    Pages 217-228

  10. Biological Monitoring of Exposure to Pesticides in the General Population (Non Occupationally Exposed to Pesticides)

    • Cristina Aprea
    Pages 229-277
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Keywords

About this book

Plants require nutrients in order to grow, develop and complete their life cycle. Mineral fertilizers, and hence the fertilizer industry, constitute one of the most imp- tant keys to the world food supplies. There is growing concern about the safety and quality of food. Carbon, hydrogen and oxygen, which, together with nitrogen, form the structural matter in plants, are freely available from air and water. Nitrogen, phosphorus and potassium, on the other hand, may not be present in quantities or forms sufficient to support plant growth. In this case, the absence of these nut- ents constitutes a limiting factor. The supply of nutrients to the plants should be balanced in order to maximise the efficiency of the individual nutrients so that these meet the needs of the particular crop and soil type. For example, it should be noted that EU-wide regulations are not designed to govern the specific details of mineral fertilizer use. Although plants receive a natural supply of nitrogen, phosphorus and potassium from organic matter and soil minerals, this is not usually sufficient to satisfy the demands of crop plants. The supply of nutrients must therefore be supplemented with fertilizers, both to meet the requirements of crops during periods of plant growth and to replenish soil reserves after the crop has been harvested. Pesticides are important in modern farming and will remain indispensable for the foreseeable future.

Editors and Affiliations

  • World Food Ltd., Helsinki, Finland

    Ramdane Dris

  • FAO/IAEA Joint Division, International Atomic Energy Agency, Vienna, Austria

    S. Mohan Jain

Bibliographic Information

  • Book Title: Production Practices and Quality Assessment of Food Crops

  • Book Subtitle: Plant Mineral Nutrition and Pesticide Management

  • Editors: Ramdane Dris, S. Mohan Jain

  • DOI: https://doi.org/10.1007/1-4020-2536-X

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 2004

  • Hardcover ISBN: 978-1-4020-1699-8Published: 31 January 2004

  • Softcover ISBN: 978-90-481-6459-2Published: 04 December 2010

  • eBook ISBN: 978-1-4020-2536-5Published: 08 May 2007

  • Edition Number: 1

  • Number of Pages: X, 278

  • Topics: Nutrition, Food Science, Chemistry/Food Science, general

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