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Full Description
Most food and fiber crops are produced from seed. This means that the world's population is dependent on annual seed production for its food supply. Vegetable seed production is much different and more challenging than production of grain crops. This book explains the biology and technology behind producing, maintaining, and enhancing the quality of vegetable seeds from breeding through to the marketed product. It begins with six chapters on a broad range of seed-related topics: the importance of seeds, reproductive biology of plants, genetic improvement strategies, quality assurance of seed production, post-harvest seed enhancement, and organic production. The remaining chapters cover seed production in eleven important vegetable families. Each chapter provides a description of the botany, types and cultivars, genetic improvement, pollination, soil fertility management, pest management, crop production, harvesting, post-harvest handling, and seed yields. The aim of this book is to educate how to produce high-quality vegetable seeds. Incorporating both current methodologies and recent research results, it is suitable for students, researchers, and professionals in the seed industry.
Contents
Chapter 1: Vegetable Seeds and Their Global Importance Chapter 2: Vegetable Reproductive Biology Chapter 3: Genetic Improvement Methods for Vegetable Seeds Chapter 4: Producing High-Quality Vegetable Seeds Chapter 5: Post-harvest Seed Enhancement Technologies Chapter 6: Organic Seed Production Chapter 7: Family Amaryllidaceae subfamily Allioideae Chapter 8: Family Apiaceae Chapter 9: Family Asteraceae Chapter 10: Family Brassicaceae Chapter 11: Family Amaranthaceae subfamily Chenopodioideae Chapter 12: Family Cucurbitaceae Chapter 13: Family Fabaceae Chapter 14: Family Asparagaceae Chapter 15: Family Malvaceae Chapter 16: Family Poaceae Chapter 17: Family Solanaceae
