Books  Sustainable Development  Agriculture & Food 

Peppers: Vegetable and Spice Capsicums

Series: Crop Production Science in Horticulture Volume: 22

By: Paul W Bosland and Eric J Votava

230 pages, b/w photos, b/w illustrations, tables

CABI Publishing

Paperback | Apr 2012 | Edition: 2 | #191158 | ISBN-13: 9781845938253
Availability: Usually dispatched within 6 days Details
NHBS Price: £44.99 $60/€51 approx

About this book

Although thought of as a minor crop, peppers are a major world commodity due to their great versatility. They are used not only as vegetables in their own right but also as flavourings in food products, pharmaceuticals and cosmetics.

Aimed at advanced students and growers, this second edition expands upon topics covered in the first, such as the plant's history, genetics, production, diseases and pests, and brings the text up to date with current research and understanding of this genus. New material includes an expansion of marker-assisted breeding to cover the different types of markers available, new directions, and trends in the industry, the loss of germplasm and access to it, and the long term preservation of Capsicum resources worldwide.


1 Introduction
2 Taxonomy, Pod Types and Genetic Resources
3 Botany
4 Seeds
5 Genetics, Plant Breeding and Biotechnology
6 Chemical Composition
7 Production
8 Harvesting
9 Postharvest Handling
10 Disorders, Diseases, and Pests

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