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World Vegetables

Principles, Production, and Nutritive Values

  • Book
  • © 1997

Overview

Authors:
  1. Vincent E. Rubatzky

    1. Department of Vegetable Crops, University of California, Davis, USA

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    You can also search for this author in PubMed   Google Scholar

  2. Mas Yamaguchi

    1. Department of Vegetable Crops, University of California, Davis, USA

    View author publications

    You can also search for this author in PubMed   Google Scholar

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Table of contents (28 chapters)

  1. Front Matter

    Pages i-xxiv
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  2. Introduction

    1. Front Matter

      Pages 1-1
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    2. World Population, Land Area, and Food Situation

      • Vincent E. Rubatzky, Mas Yamaguchi
      Pages 3-16

    3. Origin, Evolution, Domestication, and Improvement of Vegetables

      • Vincent E. Rubatzky, Mas Yamaguchi
      Pages 17-28

    4. Vegetable Classification

      • Vincent E. Rubatzky, Mas Yamaguchi
      Pages 29-33

    5. Importance of Vegetables in Human Nutrition

      • Vincent E. Rubatzky, Mas Yamaguchi
      Pages 34-41

    6. Toxic Substances and Some Folk and Medicinal Uses of Vegetables

      • Vincent E. Rubatzky, Mas Yamaguchi
      Pages 42-55

  3. Vegetable-Growing Principles

    1. Front Matter

      Pages 57-57
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    2. Environmental Factors Influencing the Growth of Vegetables

      • Vincent E. Rubatzky, Mas Yamaguchi
      Pages 59-80

    3. Controlling Climate for Vegetable Production in Adverse Climates and During Off-Seasons

      • Vincent E. Rubatzky, Mas Yamaguchi
      Pages 81-94

  4. World Vegetables

    1. Front Matter

      Pages 95-95
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    2. Global View of Vegetable Usage

      • Vincent E. Rubatzky, Mas Yamaguchi
      Pages 97-102

  5. Vegetables Consisting of Starchy Roots, Tubers, and Fruits

    1. Front Matter

      Pages 103-103
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    2. White or Irish Potato

      • Vincent E. Rubatzky, Mas Yamaguchi
      Pages 105-129

    3. Sweet Potato

      • Vincent E. Rubatzky, Mas Yamaguchi
      Pages 130-146

    4. Cassava

      • Vincent E. Rubatzky, Mas Yamaguchi
      Pages 147-161

    5. Yams, Dioscorea

      • Vincent E. Rubatzky, Mas Yamaguchi
      Pages 162-182

    6. Edible Aroids:

      • Vincent E. Rubatzky, Mas Yamaguchi
      Pages 183-203

    7. Other Underground Starchy Vegetables

      • Vincent E. Rubatzky, Mas Yamaguchi
      Pages 204-234

    8. Sweet Corn, Zea mays L.

      • Vincent E. Rubatzky, Mas Yamaguchi
      Pages 235-252
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Keywords

About this book

Completely revised and up-to-date, this wide-ranging, comprehensive treatise examines the many different aspects of vegetables from an international perspective. The diversity and depth of coverage of vegetables is largely due to the extensive background and experiences of the authors, Vincent Rubatzky and Mas Yamaguchi, as well as considerable input from colleagues and expert reviewers.
This logically-organized text, filled with numerous illustrations, photographs, and tables, begins with an easy-to-read introduction to such topics as: the current role of vegetables as a world food crop, the origin and classification of vegetables, vegetables in human nutrition, and plant toxicants and folklore concerning vegetables. Background material on the basic principles for growing crops and production under adverse conditions are also featured in this section. Much of the material covered in the book focuses on the major and minor vegetables, their origin, taxonomy, botany, physiology, production and post harvest handling, and composition and use. In addition, current world production statistics are provided for many vegetable crops as well as listings of important diseases, insects, and other pests for many family groups.
New features of this edition include: *Three new chapters covering mushrooms, aquatic vegetables, and herbs and spices *several appendix tables listing vegetables according to family, genus, species, nutritive value, and recommended storage conditions for many vegetables The introductory chapter offers an excellent background of the role of vegetables for the beginning and advanced students, both in the U.S. and worldwide. The chapters following provide extension professionals, professors, agricultural agencies, commercial growers, and processing and seed industry personnel with a better understanding of individual vegetable species.

Reviews

`The authors have set a new standard for professional books on vegetables with the second edition of World Vegetables... will be an indispensable reference for students, teachers, extension faculty, researchers, and consultants who are concerned with commercial vegetable crop production. It is modestly priced considering the wealth of detailed, timely information provided.'
Hort Science, 4 (1997)
` ..comprehensively describes the taxonomy, botany, physiology, production, harvest, and post-harvest handling of most of the vegetable crops grown throughout the world...an impressive book which covers an enormous range of crops in a readable style.'
Agricultural Science
`This very informative book is nicely produced and well illustrated. ...The authors are to be congratulated on producing such an interesting and informative treatise. This is a must for anyone involved in the science and production of horticultural crops.'
Plant Growth Regulation, 30 (2000)

Authors and Affiliations

  • Department of Vegetable Crops, University of California, Davis, USA

    Vincent E. Rubatzky, Mas Yamaguchi

Bibliographic Information

  • Book Title: World Vegetables

  • Book Subtitle: Principles, Production, and Nutritive Values

  • Authors: Vincent E. Rubatzky, Mas Yamaguchi

  • DOI: https://doi.org/10.1007/978-1-4615-6015-9

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1997

  • Hardcover ISBN: 978-0-412-11221-8Due: 31 December 1995

  • Softcover ISBN: 978-1-4613-7756-6Published: 25 July 2012

  • eBook ISBN: 978-1-4615-6015-9Published: 06 December 2012

  • Edition Number: 2

  • Number of Pages: XXIV, 843

  • Topics: Forestry, Food Science

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