Sustainable and Innovative Vegetable Production in times of Climate Change : Concepts of Olericulture / edited by Zafar Iqbal, Muhammad Akbar Anjum, Sezai Ercisli, Saeed Rauf

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Resource type: Ressourcentyp: Buch (Online)Buch (Online)Sprache: Englisch Verlag: Singapore : Springer Nature Singapore, 2025Verlag: Singapore : Imprint: Springer, 2025Auflage: 1st ed. 2025Beschreibung: 1 Online-Ressource(XXII, 547 p. 56 illus., 50 illus. in color.)ISBN:

9789819662838

Schlagwörter:

630 23

DOI: DOI: 10.1007/978-981-96-6283-8Online-Ressourcen:

Zugang im Netz des KIT

Zusammenfassung: 1. Origin, Evolution and Classification of Vegetables -- 2. Therapeutic Value and Health Benefits of Vegetables -- 3. Specificity of Vegetables’ Natural Coloration -- 4. Vegetable Nursery Management: Foundation of Successful Production System -- 5. Vegetable Grafting: An Innovative Approach in Olericulture -- 6. Methods of Open Field Cultivation of Vegetables -- 7. Edible landscaping: Planning and Designing -- 8. Urban and Indoor Vegetables’ Production Techniques -- 9. Protected Olericulture -- 10. Hydroponic Vegetable Production -- 11. Organic and Sustainable Vegetable Growing -- 12. Hybrid Seed Production in Vegetable crops -- 13. Mineral Nutrition of Vegetable Crops -- 14. Irrigation Management in Vegetable Crops -- 15. Weed Management in Vegetable Crops -- 16. Applications of Plant Growth Regulators in Vegetables -- 17. Constraints in Vegetables Production due to Climate Change -- 18. Understanding Drought stress, its effects and tolerance mechanism for sustainable vegetable production -- 19. Toxicity of Heavy Metals in Vegetables and their Impacts on Human Health -- 20. Applications of Biotechnology in Vegetable Crops -- 21. Hybrid Breeding in Vegetable Crops -- 22. CRISPR-based Gene Tweaking for improvement in Vegetable Crops -- 23. Postharvest Storage Life Extension and Quality Management of Vegetables -- 24. Postharvest Management of Vegetable Seeds -- 25. Prospects of Value Addition in Veggies: A Tool to Minimize Postharvest Losses -- 26. Recent Advances in Fresh-cut Vegetables -- 27. Innovative Use of Nanotechnology in Vegetable Processing -- 28. Vegetables’ Juices, Blends and Smoothies: Preparation and Processing.Zusammenfassung: This contributed book delves into the cutting-edge techniques and sustainable practices essential for vegetable production in times of climate change. It offers a comprehensive exploration of topics such as CRISPR-based gene tweaking, hydroponic systems, organic farming, edible landscaping, indoor vegetables’ production techniques, vegetable grafting, protected olericulture, value addition and postharvest management. The book covers insights into the nutritive and therapeutic value of vegetables, innovative nursery management, and the latest trends in fresh-cut vegetables. The chapters, contributed by world-renowned experts, address critical questions about food security, environmental sustainability, and advanced cultivation methods. This book is a must-read for anyone looking to enhance their understanding of modern vegetable production. This book is an invaluable resource for agriculturists, horticulturists, food scientists, plant breeders, university scholars, and industry professionals. It provides knowledge on improving practices through eco-friendly techniques. Whether you are a researcher or an avid gardener, this book will equip you with the latest research and practical applications to thrive in the evolving field of olericulture.PPN: PPN: 1928955223Package identifier: Produktsigel: ZDB-2-SEB | ZDB-2-SBL | ZDB-2-SXB

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