Green Food: Vegetable Development Technology Guide

Author: Tao Zhengping, Pan Hongyu
Publisher:
Publish Date: 2003-08-01
Features: This book summarizes the advanced and practical technologies for controlling vegetable contamination and producing green food vegetables in various regions in recent years. Based on the authors' extensive work experience, it references national regulations and policy documents related to green food production and reviews a large number of domestic and international research literature. The book is divided into three parts. The first part covers the basic theories of green food production and related policies and regulations, including the concept of green food, pathways of vegetable contamination, standards for green food, and application procedures and management. The second part explains the basic techniques for green food vegetable production, covering the establishment of green food bases, cultivation techniques, post-harvest processing of green food vegetables, and integrated pest management for green vegetables. The third part provides specific technologies and methods for achieving green food production in major vegetables currently grown in China. This book is suitable for readers at various levels and from multiple fields, serving as a reference for managers and technicians of vegetable production and operation enterprises, vegetable science and technology workers, faculty and students of agricultural institutions, military agricultural production personnel, and vegetable production households.