ABSTRACT
There are a range of vegetable crop species that are grown worldwide to provide humans with a source of nutrients, vitamins, and ‰ber. These vegetables are usually consumed fresh, e.g., carrot, cucumber, lettuce, and tomato, while others may be eaten after cooking, e.g., broccoli, cabbage, peas, and squash. Vegetable crops are usually grown under ‰eld conditions, and certain high-value crops can be grown in the greenhouse, e.g., tomato and cucumber. These crops have been bred to produce cultivars with high yield, optimal °avor and appearance, and disease and pest resistance.
