Describes the scientific principles of the biology and production of tomatoes. All aspects from taxonomy, genetics, growing, postharvest handling and processing are covered.
From the publisher's announcement:
Tomatoes are one of the most widely produced and consumed horticultural crops in the world, both for the fresh produce market and the processed food industries. This book describes the scientific principles underlying the biology and production of the tomato crop, both in the open field and in greenhouses, in temperate and tropical regions. It integrates scientific knowledge with practical aspects of tomato production and is international in scope. The book covers topics such as the international tomato industry, genetics and breeding, developmental processes, crop growth and yield, fruit ripening and fruit quality, irrigation and fertilization, crop protection, production in the open field, greenhouse tomato production, postharvest biology and handling of tomato.
Classification and origin; genetics and breeding; developmental aspects; crop growth and yield; mineral nutrition and water economy; glasshouse crop production; production in the open field; crop protection; fruit ripening and fruit quality; postharvest and processing.
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Edited by E Heuvelink, Wageningen University, The Netherlands