280 pages, 8 colour plates, b/w photos, b/w illustrations, tables
The group of plants called pepper is diverse, containing plants that contribute to the fresh and processed markets and are also used in pharmaceuticals and other non-food commercial products.
This book examines peppers from historical, genetic, physiological, production, and post-harvest standpoints following the development of the cultivated crop from the wild type. The diverse examples of pod types that have been developed and their variation in pungency are examined. Production methods, including the importance of fertilization and irrigation are discussed, as are the constraints on production, including pests, pathogens and weeds. Harvesting methods and the post-harvest challenges and opportunities, which exist at a level not found for other crops, are also explored.
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