Onions and other vegetable alliums
2008
175019 CAB International, Wallingford (United Kingdom) eng | Brewster, J.L. (ed.)
The aim of the book is to introduce the scientific principles that underlie production practices, rather than to give detailed instruction on how to produce allium crops. The topics covered include: the classification, origins, distribution and economic importance of the major vegetable crops, the structure of edible alliums, the genetics and plant breeding of allium crops, physiology of crop growth, development and yield, interactions with weeds, pests, diseases and symbionts, agronomy and crop production, crop storage and dormancy, biochemistry, health benefits and food science of alliums.
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This bibliographic record has been provided by Food and Agriculture Organization of the United Nations