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Author: Haim D. Rabinowitch
Publisher: CABI
ISBN: 178924997X
Category : Science
Languages : en
Pages : 323
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Book Description
Allium crops include more than 30 species, many of which (for e.g. onions, shallots, garlic, leeks, bunching onions, and chives) are of economic importance. Bulb onions rank second only to tomatoes in terms of global production. Alliums are farmed and harvested in a range of climatic conditions worldwide, forming important parts of local diets. This book provides a comprehensive review of major and minor Allium crops from scientific and horticultural perspectives. It broadly covers modern biology (including genetics and breeding), propagation, production, processing, and nutritional and health benefits. This is an essential resource for scholars, researchers and students in plant science and agriculture, in addition to molecular biologists, plant breeders, agronomists, consultants, and extension specialists.
Author: Haim D. Rabinowitch
Publisher: CABI
ISBN: 178924997X
Category : Science
Languages : en
Pages : 323
Get Book Here
Book Description
Allium crops include more than 30 species, many of which (for e.g. onions, shallots, garlic, leeks, bunching onions, and chives) are of economic importance. Bulb onions rank second only to tomatoes in terms of global production. Alliums are farmed and harvested in a range of climatic conditions worldwide, forming important parts of local diets. This book provides a comprehensive review of major and minor Allium crops from scientific and horticultural perspectives. It broadly covers modern biology (including genetics and breeding), propagation, production, processing, and nutritional and health benefits. This is an essential resource for scholars, researchers and students in plant science and agriculture, in addition to molecular biologists, plant breeders, agronomists, consultants, and extension specialists.
Author: Eric Block
Publisher: Royal Society of Chemistry
ISBN: 0854041907
Category : Education
Languages : en
Pages : 475
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Book Description
Outlines the extensive history and use since the dawn of civilization of alliums, as well as the understanding of their botany and chemistry.
Author: Eric Block
Publisher: Royal Society of Chemistry
ISBN: 1782626344
Category : Science
Languages : en
Pages : 358
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Book Description
The name "Allium" is said to come from the Greek word to avoid because of its offensive smell. The genus Allium includes more than 800 species of which only a few have been cultivated as foods. Many of the other members of this genus are popular with gardeners as easy to maintain perennials, although the smell of some members of the genus can be off-putting. The smell is a consequence of breakdown of sulfur-containing compounds which is a characteristic of this family of plants. Garlic, onions, leeks, chives and other members of the genus Allium occupy a unique position both as edible plants and herbal medicines, appreciated since the dawn of civilization. Alliums have been featured through the ages in literature, where they are both praised and reviled, as well as in architecture and the decorative arts. Garlic pills are top-selling herbal supplements while garlic-based products show considerable promise as environmentally friendly pesticides. The remarkable properties of the alliums can be understood based on the occurrence of a number of relatively simple sulfur-containing chemical compounds ingeniously packaged by nature in these plants. This unique book, with a foreword by 1990 Nobel Laureate E.J. Corey, outlines the extensive history and the fascinating past and present uses of these plants, sorting out fact from fiction based upon detailed scrutiny of historic documents as well as numerous laboratories studies. Readers will be entertained and educated as they learn about early cultivation of garlic and other alliums while being introduced to the chemistry and biochemistry. They will learn how alliums have been portrayed and used in literature, poetry, the arts and how alliums are featured in the world's oldest cookbook. Technical material is presented in a manner understandable to a general audience, particularly through the use of illustrations to simplify more difficult concepts and explain how experimental work is conducted. The book is heavily illustrated with examples of alliums in art, literature, agriculture, medicine and other areas and includes rare botanical drawings of many members of the genus Allium. Essential reading for anyone with a general interest in science, the book is written at a level accessible to experts and non-experts alike. It has sufficient additional detail and references to satisfy both those wanting to know more, as well as researchers in disciplines as diverse as archaeology, medicine, ecology, pharmacology, food and plant sciences, agriculture, and organic chemistry.
Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1876
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Book Description
Vols. for 1963- include as pt. 2 of the Jan. issue: Medical subject headings.
Author: William M. Randle
Publisher:
ISBN:
Category :
Languages : en
Pages : 263
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Book Description
Author: Jules Janick
Publisher: John Wiley & Sons
ISBN: 0470767979
Category : Science
Languages : en
Pages : 494
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Book Description
Horticultural Reviews presents state-of-the-art reviews on topics in the horticultural sciences. The emphasis is on applied topics including the production of fruits, vegetables, nut crops, and ornamental plants of commerical importance. The title appears in the form of two volumes per year. These articles perform the valuable function of collecting, comparing, and contrasting the primary journal literature in order to form an overview of the topic. This detailed analysis bridges the gap between the specialized researcher and the broader community of horticultural scientists.
Author: Umberto Quattrocchi
Publisher: CRC Press
ISBN: 1482250640
Category : Health & Fitness
Languages : en
Pages : 4038
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Book Description
Written as a reference to be used within University, Departmental, Public, Institutional, Herbaria, and Arboreta libraries, this book provides the first starting point for better access to data on medicinal and poisonous plants. Following on the success of the author's CRC World Dictionary of Plant Names and the CRC World Dictionary of Grasses, the author provides the names of thousands of genera and species of economically important plants. It serves as an indispensable time-saving guide for all those involved with plants in medicine, food, and cultural practices as it draws on a tremendous range of primary and secondary sources. This authoritative lexicon is much more than a dictionary. It includes historical and linguistic information on botany and medicine throughout each volume.
Author: James L. Brewster
Publisher: CABI
ISBN: 1845936221
Category : Science
Languages : en
Pages : 456
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Book Description
Relates the production and utilization of onions and other vegetable allium crops to the many aspects of plant science underpinning their production and storage technologies. This book covers species and crop types, plant structure, genetics and breeding, physiology of growth and development as well as pests and diseases.
Author: Lorenzo Maggioni
Publisher: Bioversity International
ISBN: 9290435283
Category : Alls
Languages : en
Pages : 107
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Book Description
Author: Debbie Rees
Publisher: John Wiley & Sons
ISBN: 0632057254
Category : Technology & Engineering
Languages : en
Pages : 500
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Book Description
International trade in high value perishables has grown enormously in the past few decades. In the developed world consumers now expect to be able to eat perishable produce from all parts of the world, and in most cases throughout the year. Perishable plant products are, however, susceptible to physical damage and often have a potential storage life of only a few days. Given their key importance in the world economy, Crop Post-Harvest Science and Technology: Perishables devotes itself to perishable produce, providing current and comprehensive knowledge on all the key factors affecting post-harvest quality of fruits and vegetables. This volume focuses explicitly on the effects and causes of deterioration, as well as the many techniques and practices implemented to maintain quality though correct handling and storage. As highlighted throughout, regular losses caused by post-harvest spoilage of perishable products can be as much as 50%. A complete understanding, as provided by this excellent volume, is therefore vital in helping to reduce these losses by a significant percentage. Compiled by members of the world-renowned Natural Resources Institute at the United Kingdom's University of Greenwich, with contributions from experts around the world, this volume is an essential reference for all those working in the area. Researchers and upper-level students in food science, food technology, post-harvest science and technology, crop protection, applied biology and plant and agricultural sciences will benefit from this landmark publication. Libraries in all research establishments and universities where these subjects are studied and taught should ensure that they have several copies for their shelves.
