ABSTRACT
Sustainable Horticulture, Volume 2: Food, Health, and Nutrition addresses some of the most important topics facing horticulture around the world today. This volume, part of the two-volume compendium, focuses on research trends in sustainable horticulture that include postharvest management and processed food production from horticulture crops, crop protection and plant health management, and horticulture for human health and nutrition.
Global food demand is expected to be double by 2050, while at the same time the production environment and natural resources are continually shrinking and deteriorating due to many complex factors. Horticulture, a major sector of agriculture, is vital to enhancing crop production and productivity in parity with agricultural crops to meet the emerging food demand. Implementing sustainable models of crop production is really an enormous endeavor. Promising technologies and management options are needed to increase productivity to meet the growing food demand despite deteriorating production environments.
TABLE OF CONTENTS
part 1|185 pages
Postharvest Management and Processed Food
chapter Chapter 2|13 pages
Development of Postharvest Processing Technology for Ginger, Turmeric, and Chilli in Mizoram
chapter Chapter 3|12 pages
Waste Products of Horticultural Crops: An Alternative For Developing Entrepreneurship
chapter Chapter 13|11 pages
Effects of Black Rot on the Antioxidant Properties of Morris and Sarawak Pineapple (Ananas Comosus)
part II|126 pages
Protection of Horticulture Crops
chapter Chapter 18|9 pages
Evaluation of Some Plant Extracts Against Early Blight of Tomato Under Net House Condition
chapter Chapter 19|17 pages
Bio-Efficacy of Eco-Friendly Pesticides on the Management Of Spodoptera Litura Fab. on Cabbage
chapter Chapter 21|22 pages
Fungal Diseases of Medicinal And Aromatic Plants and Their Biological Management
part III|74 pages
Horticulture for Health and Nutrition