Edited By: Vincent M Russo
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.
SECTION I BIOLOGY
Chapter 1. Ethnobotany
Chapter 2. Taxonomy
Chapter 3. Genetics
Chapter 4. Physiology
Chapter 5. Physiology/Metabolites
Chapter 6. Pharmocology
Chapter 7. Transplants
Chapter 8. Stand Establishment
Chapter 9. Use of transplanters in pepper production
Chapter 10. Cropping Systems
Chapter 11. Fertilizer/Irrigation
Chapter 12. Greenhouse Production/Post-harvest
Chapter 13. Tissue culture
Chapter 14. Production under less than optimum conditions
Chapter 15. Organics
SECTION III Protection
Chapter 16. Weed Control
Chapter 17. Plant Pathology
Chapter 18. Entomology
SECTION IV MARKETING
Chapter 21. Harvest
Chapter 22. Post-harvest
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