Onions and Other Vegetable Alliums

The edible alliums are some of the most ancient cultivated crops and include onions, leeks, shallots garlic and chives. They are grown in most regions of the world, from the subarctic to the humid tropics, although bulb onions are best adapted to production in subtropical and temperate areas.brThis book introduces the scientific principles that underlie production practices. It begins by discussing the classification, origins, distribution and economic importance of the major food alliums, before considering their structure, genetics and breeding. Chapters then follow on the physiology of crop growth, development and yield, on crop production and on flowering and shoots, and a chapter is devoted to the storage and dormancy of both types. Pests, diseases and weeds are then discussed, before a final chapter on the biochemistry and food science of alliums. The book is written at a level suitable for students of horticulture, crop science and food science, as well as for growers and crop consultants interested in the scientific principles that form the basis of their practice. It also provides a valuable example of how the different disciplines within plant sciences interrelate when applied to particular crops.brHis (Dr. Brewster) own involvement in onion research spans more than 25 years during which time he has made significant contributions to our understanding of onion physiology. It is strongly recommended as a text for students of agriculture and horticulture at the university or equivalent level. It should also be of interest to progressive growers, advisory workers and specialists seeking to broaden their knowledge of this subject area. --Scientia HorticulturalbrbrPrefacebr/brbr1. The Classification, Origins, Distribution and Economic Importance of the Major Vegetable Cropsbr/brbr2. The Structure of Edible Alliumsbr/brbr3. The Genetics and Plant Breeding of Allium Cropsbr/brbr4. The Physiology of Crop Growth, Development and Yie