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The encyclopedia is the first comprehensive reference work embracing all major facets of the subject of seeds. This one-volume book gives a unique and authoritative coverage of fundamental seed science alongside the applied seed technologies involved in raising the next crop and using grain.
Contents include: Structure, composition, physiology, pathology, biochemistry, molecular biology and ecology; Production, multiplication, conditioning, disinfection, treatment, handling and planting; Germination, purity, vigour, health testing, and modelling of germination and emergence; Storage and gene bank technologies; Genetic modification; sources of food, beverages, food additives, pharmacologically active substances; Seed-related aspects of individual major and minor crops; Seed laws and regulations; Role of seeds in history and culture.
The encyclopedia is composed of short descriptive articles and brief definitions, contributed by over 100 expert authors worldwide, and illustrated with plentiful figures, photographs and tables. The work is alphabetically-arranged, cross-referenced and indexed to guide the reader to inter-related articles.
Subjects include:; * anatomy, structure, composition; the molecular biology, biochemistry, physiology, pathology and ecology of development, maturation and germination, dormancy, storage and deterioration; the modelling of germination and seedling emergence; genetic modification; preservation in gene banks.; * production and processing for crop cultivation - multiplication, conditioning, handling and storage; germination, purity, vigour and health testing; treatments and enhancements such as priming, coating, disinfection, inoculation, and chemical and biological protection; planting systems; descriptions of individual crops, and of industry structures, organisations, laws and regulations; * sources of food, food additives and beverages, poisons, pharmacological and psychoactive substances, and fibres and other manufactured products.