Onions and Their Allies. Botany, Cultivation and Utilization

Abstract

This book gives in detail the principles and practice of onion cultivation, as well as the historical background. Every aspect of production is covered, from market gardening to horticultural science. Emphasis is given to the influence of environmental factors at all stages, from seedling to bulb storage. The wide scope of the book is seen from sampling the chapter headings, as follows: world production, history, classification and identification, morphology and development, food value and chemical composition, genetics and cytology, breeding, adaptation of cultivars, growing the crop, harvesting and post-harvest handling, seed production, weeds and their control, diseases and their control, control of insects and other pests, onion products, garlic, and other alliums cultivated for food. Chemical names of pesticides and the conversion factors of weights and measures are given in two appendexes. The work closes with an extensive bibliography and indexes to subject and author. || ABSTRACT AUTHORS: W. C. Steere