Peppers (Καλλιέργεια πιπεριάς - έκδοση στα αγγλικά)

Peppers
Botany, Production and Uses

The group of plants known as 'peppers' is diverse, containing types that contribute to the fresh and processed food markets as well as varieties that are used in pharmaceuticals and other non-food commercial products. Peppers originally developed in tropical regions, but are now grown and used in every country where it is possible to grow them, including in areas where production is difficult. This book examines peppers from historical, genetic, physiological and production perspectives, following the development of the cultivated crop from the wild type. Diverse examples of pod types and their variation in pungency are examined. Production methods, including the importance of fertilization and irrigation are discussed, as are constraints on production, including pests, pathogens and weeds. Harvesting methods and post-harvest challenges and opportunities are also explored.

Contents

1. Ethnobotany
2. The Taxonomy of the Genus Capsicum
3. Genetics
4. Greenhouse production
5. Tissue culture of the Capsicum Species
6. Transplant production
7. Transplanters for use in pepper production
8. Stand establishment
9. Pepper Fertilization and Irrigation Management
10. Cropping systems for Field Production
11. Salt tolerance in Pepper (Capsicum spp.)
12. Organic pepper production
13. Physiology of metabolites
14. Weed Control
15. Crown and Root Diseases of Pepper
16. Pepper Insects and thier Control
17. Pepper Harvest Technology
18. Postharvest Requirements of Peppers
19. Greenhouse Pepper Production Economics