Carrots and Related Vegetable Umbelliferae

Carrots and Related Vegetable Umbelliferae

Readership
Students of horticulture, crop science and food science. Professional growers.

Main Description
This book series describes the scientific principles of the biology and production of major horticultural crops, considered on a world-wide basis.
This volume considers the vegetable Umbelliferae, particularly carrots, celery, fennel, parsley and parsnip. It also provides brief coverage of lesser known vegetable Umbelliferae such as coriander, chervil and skirret as well as herbs such as dill, anise, caraway and cumin.

Main Contents
Includes the following sections:
• Introduction, Geographic Origins and World Importance
• Botany and Taxonomy
• Plant Breeding and Seed Production
• Plant Growth and Development
• Crop Production
• Diseases, Disorders, Insects and Other Pests
• Harvesting, Postharvest Handling and Storage
• Umbellifer Utilization and Composition