World Vegetables: Principles, Production, and Nutritive Values PDF
Preview World Vegetables: Principles, Production, and Nutritive Values
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Rubatzky Mas Yamaguchi Department of Vegetable Crops University of California, Davis rn SPRJNGER-SCIENCE+BUSINESS MEDIA, B.V. Cover design: Curtis Tow Graphics Copyright © 1997 by Springer Science+Business Media Dordrecht Originally published by Chapman & Hali in 1997 Softcover reprint of the hardcover 2nd edition 1997 All rights reserved. No part of this book covered by the copyright hereon may be reproduced or used in any form or by any means-graphic, electronic, or mechanical, including photocopying, recording, taping, or information storage and retrieval systems-without the written permission of the publisher. 2 3 4 5 6 7 8 9 10 XXX 01 00 99 98 97 Library of Congress Cataloging-in-Publication Data Rubatzky, Vincent E. World vegetables : principles, production, and nutritive values / Vincent E. Rubatzky and Mas Yamaguchi. --2nd ed. p. em. Completely rev. and updated ed. of: World vegetables / Mas Yamaguehi. 1983. lncludes bibliographical references and index. ISBN 978-1-4613-7756-6 ISBN 978-1-4615-6015-9 (eBook) DOI 10.1007/978-1-4615-6015-9 1. Vegetables. 1. Yamaguchi, Mas. II. Yamaguchi, Mas. World vegetables. III. Title. SB320.9.R83 1996 635--de20 96-23732 CIP British Library Cataloguing in Publication Oala available Contents Preface xxi Acknowledgments xxiii PART I INTRODUCTION 1 World Population, Land Area, and Food Situation 3 World Food Situation 3 Increasing World Food Supply and Availability 8 Increasing Nutrient Production Efficiency 9 Maximizing Arable Land Use 10 Prevention of Production and Postharvest Losses 11 New Food Sources 11 Development of Favorable and Equitable Trade Programs 12 International and Regional Research Centers 13 Summary 14 Selected References 16 2 Origin, Evolution, Domestication, and Improvement of Vegetables 17 Humans and Agriculture 17 Plant Cultivation and Domestication 18 Changes in Wild Plants During Domestication 23 Plant Improvement 26 Selected References 27 3 Vegetable Classification 29 Importance and Basis for Classification 29 Classification According to Climate (Temperature) 29 Other Classifications 30 Botanical Classification 30 Definitions Used in Botanical Classification 32 Usefulness of Botanical Classification 33 Selected References 33 v vi CONTENTS 4 Importance of Vegetables in Human Nutrition 34 Vegetables in the Diet 34 Nutrients in Foods 36 Factors Affecting Nutrients from Plants 38 Vegetables as a Nutrient Source 39 Selected References 41 5 Toxic Substances and Some Folk and Medicinal Uses of Vegetables 42 Medicinal Plants and Uses 42 Plant Families and Species Having Medicinal Properties 44 Plant Toxicants 47 Types of Toxicants Contained in Vegetable Plants 48 Physiological Functions Affected by Toxicants 48 Vegetable Plant Families Containing Toxicants 50 Selected References 54 PART II VEGETABLE-GROWING PRINCIPLES 6 Environmental Factors Influencing the Growth of Vegetables 59 Climatic Factors 59 Temperature 59 Moisture 64 Light 68 Winds 72 Climate Classification Useful in Crop Ecology 72 Physiographic and Edaphic Factors 73 Role of Humans in Affecting the Environment 79 Selected References 80 7 Controlling Climate for Vegetable Production in Adverse Climates and During Off-seasons 81 Temperature Control and Its Influence 82 Transplanting and Hardening 90 Additional Regulation of Plant Growth 91 Selected References 93 PART III WORLD VEGETABLES 8 Global View of Vegetable Usage 97 Sources of Vegetables Used for Food 98 Starchy Vegetables 99 Succulent Vegetables 100 Selected References 102 CONTENTS VII Part A-Vegetables Consisting of Starchy Roots, Tubers, and Fruits 9 White or Irish Potato 105 Origin and Development 105 Taxonomy 107 Botany 107 Culture 110 Propagation 111 Seed Tuber Storage 113 True Potato Seed in Commercial Production 114 Planting 114 Growth Physiology, Photoperiod, Temperature, and Interactions 116 Harvesting 119 Curing and Storage 119 Storage Disorders 122 Diseases and Pests 122 Physiological Disorders 124 Quality Characteristics and Uses 124 Toxic Components 125 Breeding 126 Production 127 Selected References 128 10 Sweet Potato 130 Origin 130 Botany 131 Culture 132 Propagation 134 Growth and Development 136 Harvest 138 Curing 138 Storage 139 Diseases and Other Pests 139 Uses and Quality Characteristics 141 Production 143 Crop Improvement 144 Selected References 145 11 Cassava 147 Origin 147 Botany 147 Cultural Requirements 150 Propagation 151 Growth and Development 153 Harvesting 154 Postharvest and Storage 155 Diseases and Other Pests 156 Use and Composition 157 Production 159 viii CONTENTS Crop Improvement 159 Selected References 160 12 Yams 162 Origin 162 Taxonomy 162 Botany 164 Cultural Requirements 169 Propagation and Planting 170 Growth and Development 174 Harvest 174 Storage 176 Diseases and Pests 177 Uses and Composition 178 Production 180 Crop Improvement 180 Selected References 181 13 Edible Aroids 183 Taro and Tannia 183 Origins 183 Taxonomy 184 Botany 184 Cultural Requirements 187 Propagation and Planting 188 Taro Culture 190 Tannia Culture 191 Growth and Development 191 Harvest 193 Postharvest and Storage 193 Diseases and Pests 194 Uses and Composition 195 Toxins 196 Minor Aroids 197 Giant Taro 197 Giant Swamp Taro 198 Elephant Yam 199 Konjak 199 Tanier Spinach 200 Sweet Flag 201 Aroid Production 201 Crop Improvement 202 Selected References 203 14 Other Underground Starchy Vegetables 204 Edible Canna 205 Chufa, Tiger Nut, Yellow Nutgrass 206 CONTENTS ix Lily Bulbs 207 Arrowroot 208 Leren, Bamboo Tuber, Calathea 209 East Indian Arrowroot or TaccaIPolynesian Arrowroot 211 Shoit or Zedori 212 Arracacha 212 Squaw Root 215 Jerusalem Artichoke 215 Yacon 218 UUuco 219 Maca 221 Buffalo Gourd 222 Apois 223 AhipaIPotato Bean 224 Yam Bean or Jicama 225 Kudzu 225 African Yam Bean 226 False Yam 227 Coleus Potatoes 227 Chinese Artichoke 229 Mauka 230 Oca 231 Peruvian Potato 232 Mashua 233 Selected References 233 15 Sweet Corn 235 Origin and Taxonomy 235 Botany 236 Inflorescence 237 Seed 240 Sweet Corn Kernel Characteristics 241 Culture 245 Soils, Moisture, and Nutrition 246 Harvest and Postharvest 247 Diseases and Other Pests 248 Use and Composition 250 Crop Improvement 251 Selected References 251 16 Plantain, Starchy Banana, Breadfruit, and Jackfruit 253 Plantains and Starchy Banana 253 Origin and Domestication 254 Taxonomy 254 Botany 256 Propagation 259 Culture 262 Growth and Development 264
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