World Vegetables Principles, Production and Nutritive Values
This text and reference book was written because of the urgings of my colleagues here and abroad and also by my students to fill the need for a comprehensive book describing vegetables important as food crops of the world. in this book was first used as o
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WORLD VEGETABLES Principles, Production and Nutritive Values
Mas Yamaguchi Department of Vegetable Crops University of California at Davis, California
• aVI
AVI PUBLISHING COMPANY, INC.
Westport, Connecticut
Copyright 1983 by THE AVI PUBLISHING COMPANY, INC. Westport, Connecticut Softcover reprint of the hardcover 1st edition 1983
All rights reserved. No part of this work 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 written permission of the publisher.
Library of Congress Cataloging in Publication Data
Yamaguchi, Mas. World vegetables. Includes bibliographies and index. 1. Vegetables. 1. Title. SB320.9.Y25 1983 635 83-6422 ISBN 978-94-011-7909-6 ISBN 978-94-011-7907-2 (eBook) DOl 10.1007/978-94-011-7907-2
Contents
Preface
xiii
Acknowledgments PART I INTRODUCTION 1 Vegetables and the World Food Supply World Food Situation World Vegetable Production Energy Consideration in Crop Production International Trade of Vegetables Bibliography 2
Origin and Evolution of Vegetables Man Before Agriculture World Centers of Origin of Some Vegetables According to Vavilov Bibliography
3 Vegetable Classifications Importance of Classification Basis for Classification Types of Classification of Vegetables Classification According to Season Grown Classification of Vegetables Based on Use, Botany, or a Combination of Both Classification by Edible Part Classification of Vegetables According to Salt Tolerance Classification of Vegetables According to Tolerance to Soil Acidity Classification by Root Depth into Soil Classification by Habitat Bibliography
xv
1
3
3 8 11 13 14 15
15 20 22 24
24 24 25 26 27 28 29 30 31 31 31 v
vi CONTENTS
4
Importance of Vegetables in Nutrition Nutrients in Foods Factors Affecting Amounts of Nutrients in Vegetables Losses and Stability of Nutrients Vegetables as a Source of Nutrients Assessment of Nutritive Values of Vegetables and Efficiency of Nutrient Production Bibliography
5 Toxic Substances and Folk Medicinal Uses of Vegetables Types of Toxicants in Plants Toxicants and Folk Medicinal Uses of Some Vegetables Bibliography
PART II PRINCIPLES OF GROWING VEGETABLES 6 Environmental Factors Influencing the Growth of Vegetables Climate Factors Moisture Light Winds Classification of Climates Useful in Crop Ecology Physiographic and Edaphic Factors Man's Role in Affecting the Environment Bibliography
7
Devices and Means of Controlling Climate for Vegetable Production in Adverse Climates and During Off Seasons Temperature Control Transplanting and Hardening Other Regulation of Plant Growth Bibliography
PART III WORLD VEGETABLES 8 Global View of Vegetable Usage Sources of Vegetables Used for Food Starchy Roots, Tubers, and Fruits Succulent Roots, Bulbs, Tops, and Fruits Bibliography
32 33 39 39 42 46 46
48 48 54 60
61 63
63 70 75 80 81 82 87 89
90
90 95 96 98
101
102 103 105 110
CONTENTS vii
Part A Starch
