دانلود کتاب CARROTS AND RELATED APIACEAE CROPS.

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Cover
Carrots and Related Apiaceae Crops, 2nd Edition
Copyright
Contents
Contributors
Introduction: Contributions of the Apiaceae to the Agricultural Economy
and Global Cuisines
A Highly Diversified and Important Family
Global Production of Apiaceous Crops
Future Outlooks for Apiaceous Crops
References
1 Taxonomy, Origin and Importanceof the Apiaceae Family
1.1 Taxonomy and Its History
1.2 Economic Importance, Properties and Uses
Further Reading
Whole family (chronological order)
Economic importance, properties and uses (chronological order)
References
2 Botany of the Family Apiaceae
2.1 Morphological and Anatomical Description
2.2 Biology
2.2.1 Vegetative stage
2.2.2 Flowering stage
2.3 Caryology
2.4 Fruit Dispersal
References
3 Apiaceae Seed Production
Introduction
3.1 Reproductive Biology
3.2 Open-Pollinated and Hybrid Seed
Production
3.3 Production Locations
3.4 Production Methods
3.5 Site Selection, Preparation and Planting
3.6 Crop Nutrition and Irrigation
3.7 Weed Control and Rogueing
3.8 Management of Flowering and Pollination
3.9 Pests and Diseases
3.10 Seed Development and Timing Of Harvest
3.11 Seed Treatments
References
4
Apiaceae, A Family of Species Rich in Secondary Metabolites: Aromatic Compounds and Medicinal Attributes
4.1 Essential Oil Composition
4.1.1 Ammi visnaga (L.) Lam. = Visnaga daucoides Gaertn.(toothpick-plant, toothpicked, bisnaga, khella)
4.1.2 Anethum graveolens L. (dill)
4.1.3 Apium graveolens L. (celery)
4.1.4 Carum carvi L. (caraway, meridian fennel, Persian cumin)
4.1.5 Coriandrum sativum L. (coriander, cilantro, Chinese parsley)
4.1.6 Cuminum cyminum L. (cumin)
4.1.7 Daucus carota L. subsp. sativus (wild carrot, bird’s nest, bishop’slave, Queen Anne’s lace)
4.1.8 Foeniculum vulgare Mill. (fennel)
4.1.9 Petroselinum crispum Mill. (parsley, garden parsley)
4.1.10 Pimpinella anisum L. (anise, aniseed)
4.2 Non-Volatile Organic Composition
4.2.1 Polyphenolic compounds
4.2.2 Sesquiterpenoids
4.2.3 Phytosterols
4.2.4 Carotenoids
4.2.5 Polyacetylenes
4.3 Conclusion
References
5 Genetic Diversity and Main Carrot Types
5.1 Carrot Domestication and Evolutionary
Genetics
5.2 Carrot History
5.3 Cultivated Carrot Diversity
5.4 Main Carrot Types
5.5 Carrot Crop Wild Relatives
5.6 Access to Genetic Resources
5.7 Conclusion
References
6 Carrot Genetics and Breeding
6.1 Carrot Seed Production and Cultivar
Development for Global Climates
6.1.1 Carrot reproductive biology
6.1.2 Sources of genetic variation
6.1.3 Breeding history
6.1.4 Breeding goals
6.2 Trait Genetics and Candidate Genes
6.2.1 Vernalization and floral induction
6.2.2 Cytoplasmic male sterility
6.2.3 Uniformity and productivity
6.2.4 Root shape and appearance
6.2.5 Carrot colour and flavour
6.2.6 Disease and pest resistance
6.2.7 Abiotic stress tolerance and weed competitiveness
6.3 Molecular Breeding and Genetics
6.3.1 The carrot genome
6.3.2 Tissue culture and genome engineering
6.4 Conclusions
References
7 Carrot Growth and Development
7.1 The First Phases of Development
7.2 Morphology of the Root at Harvest Time
7.3 Evolution of Carrot Root Biochemical Composition
7.3.1 Composition of soluble sugars
7.3.2 Evolution of the carotenoid content
7.3.3 Evolution of the total fibre content
7.4 Floral Induction and Vernalization
7.5 Bolting, Flowering and Floral Biology
7.6 Seed Characteristics and Emergence
References
8 Carrot Production Practices
8.1 Climatic Requirements
8.2 Soil Requirements
8.3 Planting and Spacing
8.4 Germination
8.5 Irrigation and Fertilization
8.6 Carrot Harvest
8.7 Postharvest Handling
Further Reading
9 Integrated Weed Management in Carrot
Introduction
9.1 Weed Interference In Carrot
9.2 Non-Chemical Weed Management
9.2.1 Crop rotations and systems to favour carrot over weeds
9.2.2 Planting timing to favour rapid early-season carrot growth andcompetitiveness
9.2.3 False sowing
9.2.4 Competitive carrot varieties to suppress or tolerate weedinfestations
9.2.5 Mechanical or physical weed management
9.2.6 Thermal weed management
9.2.7 Reduced tillage, cover crops and mulch
9.2.8 Hand weeding
9.3 Herbicides for Weed Management
9.3.1 Linuron
9.3.2 Metribuzin
9.3.3 S-Metolachlor
9.3.4 Pendimethalin
9.3.5 Prometryn
9.3.6 Trifluralin
9.3.7 Graminicides
9.3.8 Natural herbicides and biological control
9.4 Future Challenges in Carrot Weed
Management
9.5 Current and Future Areas of Carrot weed Management Research
References
10 Carrot Disease Management
10.1 Disease Forecast Models
10.2 Biocontrol
10.3 Agro-Technical Measures
10.4 Treated Seeds
10.5 Varietal Resistance
10.6 Conclusion
References
11 Management of Carrot Pests
11.1 Nematodes
11.2 Molluscs
11.3 Insects
11.3.1 Hemiptera
Aphids
Mirid bugs
Leaf hoppers and fulgores
Psyllids
11.3.2 Coleoptera
Carrot weevil
Click beetle
11.3.3 Lepidoptera
11.3.4 Diptera
Carrot fly
Leaf miners
11.4 Vertebrate Pests
References
12 Carrot Diseases Resulting from Phytoplasmas and Viruses
12.1 Aster Yellows Phytoplasmas, Candidatus Phytoplasma Asteris
12.1.1 Disease symptoms and crops affected
12.1.2 Aetiological agent
12.1.3 Disease ecology and management
12.2 Beet Leaf Hopper-Transmitted Virescence
Agent Phytoplasma
12.2.1 Disease symptoms and crops affected
12.2.2 Aetiological agent
12.2.3 Disease ecology and management
12.3 Carrot Virus Y
12.3.1 Disease symptoms and crops affected
12.3.2 Aetiological agent
12.3.3 Disease ecology and management
12.4 Carrot Thin Leaf Virus
12.4.1 Disease symptoms and crops affected
12.4.2 Aetiological agent
12.4.3 Disease ecology and management
12.5 Celery Mosaic Virus
12.5.1 Disease symptoms and crops affected
12.5.1 Disease symptoms and crops affected
12.5.2 Aetiological agent
12.5.3 Disease ecology and management
References
13 Carrot Physiological Disorders and Crop Adaptation to Stress
13.1 Physiological Disorders Related to Root Morphology
13.1.1 Root stubbing and root forking (also known as fangingor sprangling)
13.1.2 Root splitting/cracking/breakage
13.1.3 Water spot
13.2 Physiological Disorders Related to Root Appearance
13.2.1 Surface browning
13.2.2 White or grey aspect of the periderm (bleaching, whitening)
13.2.3 Defects in uniformity of root colouring
13.2.4 Off-colour of carrot crowns (green and reddish purple)
13.3 Physiological Disorders Related to Plant Development
13.3.1 Yellowing and reddening of foliage
13.3.2 Early bolting
13.3.3 Phytotoxicity
13.3.4 Weather-related injuries (frost, hail, heat, lightning,water and wind)
13.4 Mechanisms of Adaptation to Stress
13.5 Various Effects of Main Stresses
References
14 Carrot Root Quality
14.1 Determinants of Carrot Quality
14.2 Influence of Growing Environment
14.2.1 Area and year of production
14.2.2 Sowing date and crop cycle
14.2.3 Influence of temperature
14.2.4 Soil nature
14.3 Influence of Growing Practices
14.3.1 Soil preparation
14.3.2 Nitrogen fertilization
14.3.3 Other fertilizing elements
14.3.4 Influence of water supply
14.3.5 Effect of cover crops
14.3.6 Effect of growth stimulators
14.3.7 Other growing practices
14.4 Comparison of Cropping Systems
14.5 Effect of Stresses on Quality
14.6 Monitoring Carrot Composition
References
15 Cold Storage of Carrots
15.1 Different Approaches to Long-Term Storage of Carrots
15.2 Optimum Storage Conditions
15.3 Storage Facilities
15.4 Factors to Improve Storage Life of Carrots
15.5 Fungal Plant Pathogens in Long-Term Storage
15.6 Other Factors Affecting Carrot Quality
in Storage
15.7 Methods to Improve Storage of Carrots
15.8 Conclusion
References
16 Organic Carrot Production
16.1 The Organic Carrot Market
16.2 Organic Carrot Production
16.3 Weed Management
16.4 Pest Management
16.5 Disease Management
16.6 Fertility Management
16.7 Organic Carrot Seed
16.8 Breeding Carrots for Organic Systems
References
17 Carrot Organoleptic Qualityand Consumer Expectations
17.1 Characterizing Organoleptic Quality
17.1.1 Contribution of sensory analysis
17.1.2 Sensory profiles based on quantitative descriptive analysis
17.1.3 Carrot sampling
17.1.4 Sensory attributes most suitable to describe carrot
Appearance
Texture
Taste
Flavour
17.2 Factors Impacting Sensory Quality
17.2.1 Sensory variability in relation with genotype
17.2.2 Sensory variability in relation with the environment
17.2.3 Sensory variability in relation to the growing system:conventional versus organic
17.2.4 Impact of Postharvest Conditions on Sensory Quality
17.3 Consumer Expectations
17.3.1 Measurements of consumer preferences
17.3.2 Preference mapping
17.3.3 Drivers of preference
17.3.4 Consumer segmentation based on their preferences
References
18 Ajowan
18.1 Importance of Species and Growing Areas
18.2 Plant Development and Composition
18.3 Cropping System
18.4 Postharvest
18.5 Product Valorization
References
19 Angelica
19.1 Biology
19.2 Uses
19.3 Crop Management Strategies
19.4 Diseases and Pests
19.5 Harvest
References
20 Arracacha
20.1 Importance of Species and Growing Areas
20.2 Plant Development
20.3 Cropping System
20.4 Postharvest
20.5 Product Valorization
20.6 Perspectives
References
21 Caraway and Cumin
21.1 Caraway
21.1.1 Importance of species and growing areas
21.1.2 Plant development
21.1.3 Cropping system
21.1.4 Product valorization
21.2 Cumin
21.2.1 Importance of species and growing areas
21.2.2 Plant development
21.2.3 Cropping system
21.2.4 Product valorization
References
22 Celeriac
22.1 Importance of Species and Growing Areas
22.2 Plant Development
22.3 Variety Adaptation
22.4 Cropping System
22.4.1 Transplanting material
22.4.2 Crop requirements
22.4.3 Main diseases
22.4.4 Main pests
22.4.5 Weed management
22.4.6 Harvest
22.5 Storage and Postharvest Handling
22.6 Commerce
References
23 Celery
23.1 Importance of Species and Growing Areas
23.2 Botany
23.3 Plant Development
23.4 Crop Production
23.5 Nutrition/Fertilization
23.6 Irrigation
23.7 Harvest
23.8 Diseases
23.9 Insects
23.10 Abiotic Disorders
References
24 Chervil
Introduction
24.1 Importance and History of the Species
24.2 Plant Development
24.3 Cultivation
24.4 Postharvest
24.5 Main Utilization and Quality Preservation
24.6 Conclusion and Perspectives
References
25 Coriander
25.1 Biology
25.2 Use
25.3 Crop Management Strategies
25.4 Diseases and Pests
25.5 Crop Protection
25.6 Harvest
References
26 Dill
26.1 History, Importance and Growing Areas
26.2 Etymology, Morphology, Constituents
26.3 Cropping System
26.4 Postharvest
26.5 Product Valorization
References
27 Fennel
27.1 Botany and Classification
27.2 Importance and Growing Areas
27.3 Adaptation, Development and Biology
27.3.1 Main developmental stages
27.3.2 Main physiological disorders of Florence fennel
27.4 Adapted Varieties for Year-Roundproduction
27.5 Cropping System
27.6 Main Diseases
27.7 Postharvest
27.8 Main Uses
References
28 Parsley
28.1 Importance of Species and Growing Areas
28.2 Plant Development and Cropping System
28.3 Postharvest and Product Valorization
References
29 Parsnip
29.1 Importance of Species and Growing Areas
29.2 Plant Development
29.3 Cropping System
29.4 Postharvest and Product Valorization
References
30 Tuberous-Rooted Chervil
Introduction
30.1 Importance of Species and Growing Areas
30.2 Plant Development
30.3 Cropping System
30.3.1 Soil preparation
30.3.2 Sowing
30.3.3 Irrigation
30.3.4 Fertilization
30.3.5 Pest and disease management
30.3.7 Postharvest
30.4 Product Quality
30.5 Conclusions
References
Index
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