Author: Janet C. BroomePublisher:
ISBN:
Category :
Languages : en
Pages : 194
Book Description
Cultural and Chemical Control of Botrytis Bunch Rot of Table Grapes in Chile
Author: Janet C. BroomeBotrytis – the Fungus, the Pathogen and its Management in Agricultural Systems
Author: Sabine FillingerPublisher: Springer
ISBN: 3319233718
Category : Science
Languages : en
Pages : 488
Book Description
The fungal genus Botrytis is the focus of intensive scientific research worldwide. The complex interactions between this pathogen and the plants it infects and the economic importance of the diseases caused by Botrytis (principally grey mould) on more than 1400 species of cultivated plants pre- and post-harvest, render this pathogen of particular interest to farmers, advisers, students and researchers in many fields worldwide. This 20-chapter book is a comprehensive treatise covering the rapidly developing science of Botrytis and reflecting the major developments in studies of this fungus. It will serve as a source of general information for specialists in agriculture and horticulture, and also for students and scientists interested in the biology of this fascinating, multifaceted phytopathogenic fungal species.
Agrindex
Author: Innovative Preservation Technology for the Fresh Fruit and Vegetables
Author: Bernardo PacePublisher: MDPI
ISBN: 3036513302
Category : Technology & Engineering
Languages : en
Pages : 132
Book Description
The preservation of freshness of fruits and vegetables until their consumption is the aim of many research activities. The quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh produce is transported to distant markets, it is necessary to adopt proper storage solutions in order to preserve the initial quality. Nowadays, for each step of the supply chain (packing house, cold storage rooms, precooling center, refrigerate transport, and distribution), innovative preservation technologies are available that, alone or in combination, could preserve the fresh products in order to maintain the principal quality and nutritional characteristics. In this Special Issue, these preservation technologies will be described, highlighting their effect on quality maintenance.
Crop ecology, cultivation and uses of cactus pear
Author: Food and Agriculture Organization of the United NationsPublisher: Food & Agriculture Org.
ISBN: 9251098603
Category : Nature
Languages : en
Pages : 244
Book Description
Cactus plants are precious natural resources that provide nutritious food for people and livestock, especially in dryland areas. Originally published in 1995, this extensively revised edition provides fresh insights into the cactus plant’s genetic resources, physiological traits, soil preferences and vulnerability to pests. It provides invaluable guidance on managing the resource to support food security and offers tips on how to exploit the plant’s culinary qualities.
Water Quality for Agriculture
Author: R. S. AyersPublisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 196
Book Description
Richtlijnen voor de werker in het veld om problemen te ondervangen ten aanzien van de waterkwaliteit voor irrigatie-doeleinden. Tenslotte worden praktijkervaringen uit diverse gebieden vermeld
Compendium of Grape Diseases Disorders, and Pests
Author: Biology of Microorganisms on Grapes, in Must and in Wine
Author: Helmut KönigPublisher: Springer
ISBN: 3319600214
Category : Technology & Engineering
Languages : en
Pages : 711
Book Description
The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must to wine.This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries.
El Vino Y la Viña
Author: P. T. H. UnwinPublisher: Psychology Press
ISBN: 0415031206
Category : Business & Economics
Languages : en
Pages : 441
Book Description
Provides an introduction to the historical geography of viticulture and the wine trade from prehistory to the present, considering wine as a symbol, rich in meaning and a commercial product of great economic importance to specific regions.
Wine and Society
Author: Stephen ChartersPublisher: Routledge
ISBN: 0750666358
Category : Business & Economics
Languages : en
Pages : 376
Book Description
"Wine and Society: The social and cultural context of a drink examines the cultural forces which have shaped both how wine is made and the way in which it is consumed. It's divided into four parts and illustrated by case studies from around the world."--BOOK JACKET.