Handbook of Vegetable Science and Technology: Production, Compostion, Storage, and Processing, 1st Edition (Hardback) book cover

Handbook of Vegetable Science and Technology

Production, Compostion, Storage, and Processing, 1st Edition

By D. K. Salunkhe, S. S. Kadam

CRC Press

742 pages

Purchasing Options:$ = USD
Hardback: 9780824701055
pub: 1998-03-19
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"Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Provides comparative data for each vegetable presented. "


". . .a useful reference for the food scientist, nutritionist, food chemist or horticulturist interested in vegetables. . ..a good introduction to the production and marketing of most commerically important vegetable crops. . ..recommend[ed] to anyone working with studying vegetables and their utilization. "

---Food Research International

"As a comprehensive overview and handbook, this is an excellent source for students studying horiticulture, agricultural marketing, food science, and nutrition. The graphs, charts, and figures will prove exceptionally useful for practitioners in both developed and developing countries. The forte of this work is the voluminous historical reference and the convenience of cumlating an abundance of information, which would otherwise be scattered. "

---E-Streams (Agriculture - Plant Culture)

". . .Considering both the contents of the book as well as the arrangement of information it should be assessed as extremely valuable. "

---Acta Physiologiae Plantarum

". . .This is a thoroughly research publication, providing a comprehensive compendium of information on vegetable production and post-harvest practices in the major production centres of the world."

---Experimental Agriculture

Table of Contents

Potato; sweet potato; cassava; carrot; other roots, tubers and rhizomes; tomato; capsicum; eggplant (brinjal); cucumber and melon; pumpkins, squashes and gourds; cabbage; cauliflower; broccoli; other crucifers; onion; garlic; other alliums; garden pea; French bean; other legumes; lettuce; asparagus; celery and other salad vegetables; leafy vegetables; okra; sweet corn; mushroom; minor vegetables; vegetables in human nutrition.

About the Series

Food Science and Technology

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