A Complete Guide to Practical New Techniques for Chinese Vegetables. Volume on Southern Vegetables

Author: Zou Xueyuan
Publisher:
Publish Date: 2001-01-04
Features: This book covers a wide range of content, nearly involving all vegetable varieties in southern China, including leafy greens, root vegetables, brassicas, mustard greens, legumes, solanaceous vegetables, cucurbits, green leafy vegetables, alliums, tubers, aquatic vegetables, perennial vegetables, wild vegetables, sprouts, edible fungi, etc. For each vegetable, it introduces excellent varieties, cultivation techniques, pest and disease control, processing, storage, and consumption. At the end, it also introduces relevant technical standards for green food. The book is written by researchers from institutions such as the Vegetable and Flower Research Institute of Hunan Academy of Agricultural Sciences, providing detailed cultivation techniques for vegetable growing in China. It includes 100 pages of color illustrations for easy reference during operations. This volume focuses on southern vegetables, divided into 17 chapters covering leafy greens, root vegetables, brassicas, etc. The content includes an overview of each vegetable category, excellent varieties, cultivation and management techniques, major pest and disease control, as well as storage and processing techniques. It also introduces the biological characteristics of various vegetables.