World Vegetables: Principles, Production, and Nutritive Values

843 Pages·1997·79.62 MB·English

by  Vincent E. Rubatzky

Join Us on the Internet
WWW: http://www.thomson.com
EMAIL: [email protected]
thomson. com is the on-line portal for the products, services and
resources available from International Thomson Publishing (ITP).
This Internet kiosk gives users immediate access to more than 34 ITP
publishers and over 20,000 products. Through thomson. com Internet
users can search catalogs, examine subject-specific resource centers
and subscribe to electronic discussion lists. You can purchase ITP
products from your local bookseller, or directly through thomson. com.
Visit Chapman & Hall's Internet Resource Center for information on our new publications,
links to useful sites on the World Wide Web and an opportunity to join our e-mail
mailing list. Point your browser to: http://www.chaphall.comlchaphall.html or
http://www.chaphall.com!chaphallllifesce.htmi for Life Sciences
I®p®
A service of
Vincent E. Rubatzky
Mas Yamaguchi
Department of Vegetable Crops
University of California, Davis
rn
SPRJNGER-SCIENCE+BUSINESS MEDIA, B.V.
Cover design: Curtis Tow Graphics
Copyright © 1997 by Springer Science+Business Media Dordrecht
Originally published by Chapman & Hali in 1997
Softcover reprint of the hardcover 2nd edition 1997
All rights reserved. No part of this book covered by the copyright hereon may be reproduced or
used in any form or by any means-graphic, electronic, or mechanical, including photocopying,
recording, taping, or information storage and retrieval systems-without the written permission of
the publisher.
2 3 4 5 6 7 8 9 10 XXX 01 00 99 98 97
Library of Congress Cataloging-in-Publication Data
Rubatzky, Vincent E.
World vegetables : principles, production, and nutritive values /
Vincent E. Rubatzky and Mas Yamaguchi. --2nd ed.
p. em.
Completely rev. and updated ed. of: World vegetables / Mas
Yamaguehi. 1983.
lncludes bibliographical references and index.
ISBN 978-1-4613-7756-6 ISBN 978-1-4615-6015-9 (eBook)
DOI 10.1007/978-1-4615-6015-9
1. Vegetables. 1. Yamaguchi, Mas. II. Yamaguchi, Mas. World
vegetables. III. Title.
SB320.9.R83 1996
635--de20 96-23732
CIP
British Library Cataloguing in Publication Oala available
Contents
Preface xxi
Acknowledgments xxiii
PART I INTRODUCTION
1 World Population, Land Area, and Food Situation 3
World Food Situation 3
Increasing World Food Supply and Availability 8
Increasing Nutrient Production Efficiency 9
Maximizing Arable Land Use 10
Prevention of Production and Postharvest Losses 11
New Food Sources 11
Development of Favorable and Equitable Trade Programs 12
International and Regional Research Centers 13
Summary 14
Selected References 16
2 Origin, Evolution, Domestication, and Improvement
of Vegetables 17
Humans and Agriculture 17
Plant Cultivation and Domestication 18
Changes in Wild Plants During Domestication 23
Plant Improvement 26
Selected References 27
3 Vegetable Classification 29
Importance and Basis for Classification 29
Classification According to Climate (Temperature) 29
Other Classifications 30
Botanical Classification 30
Definitions Used in Botanical Classification 32
Usefulness of Botanical Classification 33
Selected References 33
v
vi CONTENTS
4 Importance of Vegetables in Human Nutrition 34
Vegetables in the Diet 34
Nutrients in Foods 36
Factors Affecting Nutrients from Plants 38
Vegetables as a Nutrient Source 39
Selected References 41
5 Toxic Substances and Some Folk and Medicinal Uses
of Vegetables 42
Medicinal Plants and Uses 42
Plant Families and Species Having Medicinal Properties 44
Plant Toxicants 47
Types of Toxicants Contained in Vegetable Plants 48
Physiological Functions Affected by Toxicants 48
Vegetable Plant Families Containing Toxicants 50
Selected References 54
PART II VEGETABLE-GROWING PRINCIPLES
6 Environmental Factors Influencing the Growth of Vegetables 59
Climatic Factors 59
Temperature 59
Moisture 64
Light 68
Winds 72
Climate Classification Useful in Crop Ecology 72
Physiographic and Edaphic Factors 73
Role of Humans in Affecting the Environment 79
Selected References 80
7 Controlling Climate for Vegetable Production in Adverse
Climates and During Off-seasons 81
Temperature Control and Its Influence 82
Transplanting and Hardening 90
Additional Regulation of Plant Growth 91
Selected References 93
PART III WORLD VEGETABLES
8 Global View of Vegetable Usage 97
Sources of Vegetables Used for Food 98
Starchy Vegetables 99
Succulent Vegetables 100
Selected References 102
CONTENTS VII
Part A-Vegetables Consisting of Starchy Roots, Tubers, and Fruits
9 White or Irish Potato 105
Origin and Development 105
Taxonomy 107
Botany 107
Culture 110
Propagation 111
Seed Tuber Storage 113
True Potato Seed in Commercial Production 114
Planting 114
Growth Physiology, Photoperiod, Temperature, and Interactions 116
Harvesting 119
Curing and Storage 119
Storage Disorders 122
Diseases and Pests 122
Physiological Disorders 124
Quality Characteristics and Uses 124
Toxic Components 125
Breeding 126
Production 127
Selected References 128
10 Sweet Potato 130
Origin 130
Botany 131
Culture 132
Propagation 134
Growth and Development 136
Harvest 138
Curing 138
Storage 139
Diseases and Other Pests 139
Uses and Quality Characteristics 141
Production 143
Crop Improvement 144
Selected References 145
11 Cassava 147
Origin 147
Botany 147
Cultural Requirements 150
Propagation 151
Growth and Development 153
Harvesting 154
Postharvest and Storage 155
Diseases and Other Pests 156
Use and Composition 157
Production 159
viii CONTENTS
Crop Improvement 159
Selected References 160
12 Yams 162
Origin 162
Taxonomy 162
Botany 164
Cultural Requirements 169
Propagation and Planting 170
Growth and Development 174
Harvest 174
Storage 176
Diseases and Pests 177
Uses and Composition 178
Production 180
Crop Improvement 180
Selected References 181
13 Edible Aroids 183
Taro and Tannia 183
Origins 183
Taxonomy 184
Botany 184
Cultural Requirements 187
Propagation and Planting 188
Taro Culture 190
Tannia Culture 191
Growth and Development 191
Harvest 193
Postharvest and Storage 193
Diseases and Pests 194
Uses and Composition 195
Toxins 196
Minor Aroids 197
Giant Taro 197
Giant Swamp Taro 198
Elephant Yam 199
Konjak 199
Tanier Spinach 200
Sweet Flag 201
Aroid Production 201
Crop Improvement 202
Selected References 203
14 Other Underground Starchy Vegetables 204
Edible Canna 205
Chufa, Tiger Nut, Yellow Nutgrass 206
CONTENTS ix
Lily Bulbs 207
Arrowroot 208
Leren, Bamboo Tuber, Calathea 209
East Indian Arrowroot or TaccaIPolynesian Arrowroot 211
Shoit or Zedori 212
Arracacha 212
Squaw Root 215
Jerusalem Artichoke 215
Yacon 218
UUuco 219
Maca 221
Buffalo Gourd 222
Apois 223
AhipaIPotato Bean 224
Yam Bean or Jicama 225
Kudzu 225
African Yam Bean 226
False Yam 227
Coleus Potatoes 227
Chinese Artichoke 229
Mauka 230
Oca 231
Peruvian Potato 232
Mashua 233
Selected References 233
15 Sweet Corn 235
Origin and Taxonomy 235
Botany 236
Inflorescence 237
Seed 240
Sweet Corn Kernel Characteristics 241
Culture 245
Soils, Moisture, and Nutrition 246
Harvest and Postharvest 247
Diseases and Other Pests 248
Use and Composition 250
Crop Improvement 251
Selected References 251
16 Plantain, Starchy Banana, Breadfruit, and Jackfruit 253
Plantains and Starchy Banana 253
Origin and Domestication 254
Taxonomy 254
Botany 256
Propagation 259
Culture 262
Growth and Development 264
x CONTENTS
Diseases and Pests 265
Harvest and Postharvest 267
Production 269
Uses and Composition 270
Future Improvement 272
Breadfruit 272
Jackfruit 274
Selected References 275
Part B-Vegetables Consisting of Succulent Roots, Bulbs, Leaves,
and Fruits
17 AlliuIDS 279
Allium Flavor and Lachryator Compounds 280
Onion 282
Origin and Domestication 282
Botany 282
Climate, Soils, Moisture, and Nutrition 286
Propagation (Seed) 287
Propagation (Transplants) 288
Propagation (Sets) 289
Propagation for Seed Production 290
Growth and Development 291
Bulbing 291
Bolting 295
Harvesting 297
Bulb Curing 298
Bulb Storage 299
Bulb Rest and Dormancy 299
Bulb Sprouting and Sprout Prevention 300
Allium Diseases and Other Pests 301
Production 303
Uses and Composition 303
Shallot 304
Multiplier Onion, Potato Onion 306
Ever-Ready Onion 306
Topset Onion, Tree Onion, and Egyptian Topset Onion 306
Wakegi Onion 307
Garlic 308
Origin and Taxonomy 308
Botany 309
Culture and Propagation 311
Bulbing 312
Bolting 314
Harvest and Storage 314
Production 315
Use and Composition 315
Leek 316
Kurrat 320
Great-HeadedlElephant Garlic 320