Maiti singh (42 risultati)
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Condizione: New. pp. 197.
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Da: Vedams eBooks (P) Ltd, New Delhi, IndiaVedams eBooks (P) Ltd
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Hardbound. Condizione: As New. New. Contents Preface. I. Basic materials for human beings 1. Origin and spread of agriculture. 2. Emergence of agriculture. 3. Green revolution. 4. Genetic diversity in plants. 5. Forests wild and cultivated resources. 6. Genetic erosion. 7. Plants as a source of food. 8. Major sources of carbohyd…rate and protein. 9. Crops as a source of carbohydrates. 10. Origin of major cereals. 11. Origin of tuberous plants. 12. Major sources of sugar (starch and cellulose). 13. Recovery of energy in sugar industry. 14. Sources of lipids and oils. 15. Sources of protein (legumes). 16. Sources of minerals and vitamins. 17. Fruits. 18. Common fruit plants. 19. Other available fruits. References. II. Production of fibres by plants 1. Plants as a source of vegetable fibres. 2. Major plant species for fibre production. 3. Minor plant species for fibre production. 4. Other fibre producing plant species. References. III. Spices aromatic and medicinal plants 1. Spices and aromatic plants. 2. Research advances in spices. 3. Condiments. 4. Perfume producing plants. 5. Stimulants producing plants. 6. Narcotic and halogenic plants. 7. Medicinal plants. 8. Drug producing lower plants. References. IV. Ethnobotany of medicinal plants 1. Research advances in ethnobotany. 2. Toxic and allergic plants. 3. Harmful plants for animals and human beings. 4. Use of tannin. 5. Tannin producing timbers. 6. Oil producing plants. 7. Colour producing plants. 8. Wax producing plants. 9. Exudates and vegetable extracts. 10. Chewing gum Chicle producing plants. 11. Gums and resins producing plants. References. V. Techniques of pharmacognosy 1. Importance of pharmacognosy and classification of drugs. 2. Description of anatomy and morphology of plants. 3. Microscopic techniques. 3. Cellular differentiation. 5. Distribution of tissues and utilization of the reactives. 6. Use of different reactives. 7. Recent research on medicinal plants. References. The existence of the human race has depended on plants to meet three necessities mainly food cloth and dwelling. In recent times there exist a lot of vegetables which are not utilized for non interest or poor knowledge about their possible uses. The main objective of this book on An Introduction to Modern Economic Botany is to provide knowledge on the utility of plant species cultivated or in the wild stage which are closely related with different aspects such as taxonomy phylogeny plant morphology and anatomy plant physiology evolution ecology food science toxicology biotic resources pharmacognosy geology phytogeography phytochemistry agronomy and horticulture. Basically this book is based on the knowledge of principal food industrial and textile products food products as well as a vista of the geographic distribution and the morphology of some vegetable species. Apart from plants of economic importance the book also pretends to include some useful plants found in Mexico which are considered most important globally on the basis of their derived products. An extensive review of literature has been made on the utilization of these resources including the results of thesis submitted in the biology and agronomy faculties of the La Universidad Autonoma de Neuvo Leon and the Department of Chemistry and Biology Universidad de las Americas Puebla Mexico. Different themes have been described clearly and easily understandable form for the readers. The second part of this book discusses the results of investigation and techniques of the investigation on plants of economic importance. Apart from these aspects the book mentioned the different forms of the utilization of resources and the necessities of investigation required to achieve the preservation and a better utilization of the same. This book can serve as a text of economic importance for the students at graduation level in the areas of biology and food science. This book can also be used as a reference book by the students of agricultural botany or agriculture. 384 pp.
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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Condizione: New. pp. 218.
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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Condizione: New. pp. 197.
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Da: Vedams eBooks (P) Ltd, New Delhi, IndiaVedams eBooks (P) Ltd
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Hardbound. Condizione: As New. New. Contents 1. About the crop. 2. Genetic resources. 3. Seeds Germination and seedling establishment. 4. Vegetative and reproductive growth. 5. Cultural practices an productivity. 6. Physiological basis of crop growth and productivity. 7. Mineral nutrition. 8. Biotic factors affecting crop growth… and productivity. 9. Food and feed science in pearl millet. 10. Pearl millet breeding biochemistry and biotechnology. 11. General comments. Literature (relevant). Index. There is great necessity of the management of crop plants which can solve the great problem of food in the arid and semi arid regions and can adapt and produce in these conditions. The common names of peal millets are Pennisetum typhoides (Burm) Stapf and Hubb and Pennisetum glaucum (L.) Br. The actual name P. Americanum is given by clusias. Pearl millet is of African origin and domesticated. According to Vavilov pearl millet is originated in Ethiopia. Murdock put forward its origin in Africa near Niger river. The great diversity is found in West African regions South of Sahara desert and Sahel regions. Pearl millet is sown in the arid and semiarid tropical regions with annual temperature ranging from 18 to 35oC precipitations of 200 600 mm per year under rainfed situations. The poor distribution frequency and duration of precipitation generates severe drought which affect the grain yield and forage. Pearl millet has capacity to produce under these conditions compared to other traditional crops. The improvement of pearl millet and other minor cereals are potential sources of food has been appreciated in these regions compared to other crops similar to rice wheat and maize in developed countries. In Africa India China Korea Japan the millets are cultivated abundantly for human and animal food in the arid and semiarid regions under rainfed conditions. Owing to increasing populations and the greater demand of food it is a great necessity to incorporate the crop species for better adaptation to the stress situations such as high temperature drought poor fertile salinity alkalinity of soils. The present book pretend to contribute an extensive research review during the last decade on various disciplines of pearl millet starting from origin crop physiology to biotechnology. The book aims to serve as a major source of information for the students researchers farmers and producers to know about research advances on capsicum sciences made by the scientists throughout the world. 218 pp.
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Da: Vedams eBooks (P) Ltd, New Delhi, IndiaVedams eBooks (P) Ltd
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Hardbound. Condizione: As New. New. Contents 1. Commercial importance. 2. Variability in plant type in chilli. 3. Genetic resources. 4. Seed germination and seedling establishment. 5. Vegetative and reproductive growth. 6. Physiological basis of crop growth and productivity. 7. Mineral nutrition. 8. Effect of biotic factors on p…roduction and quality. 9. Food value of capsicum pepper (Capsicum Spp.). 10. Biochemistry and biotechnology. References. Index. The chilli (Capsicum Spp.) pepper is an important condiment of high commercial value and also medicinal values containing antioxidant properties anti cancerous and many other properties. It occupies an important place in the human culture since pre history in many countries. Capsicum is well known in the pre historic Mexican culture such as Aztecs and Olmecas. Capsicum belongs to the family Solanacease possessing 10 species. Originating in the new world the crop has spread to different corners of the world. Different species are cultivated in several countries of the world. In U.S.A most commercial pepper cultivars belong to C. capsicum. Most of the US supply is produced in New Mexico California and Texas. Both fresh and dried products are used in trade. Mexico exports more than 98% of fresh peppers to USA Pakistan India China and Spain. The fruit of Capsicum annuum belongs to Longum group which is popularly know as red pepper paprika or capsicum. The fruit of Capsicum grossum has mild flavour called sweet pepper and is also a source of spice. The ripe fruit of Capsicum annum is also known as paprika. The dry powdered fruits are used in cooking to give mild flavour and red colour. The fruit quality is determined in terms of nutrient contents of B P Fe Mg Si Mn Al Ca and Cu. Several books on Capsicum are available in the market on specific aspects but a book is rare which contains various aspects starting from taxonomy. The present book discusses advances in Capsicum during the past decade. The authors felt the necessity for compiling extensively reviewed aspects in a single book the world wide research advances on various subjects of Capsicum. This book covers a variety of subjects starting from origin breeding and genetics physiology production techniques biotic and abiotic stress factors food science to biotechnology and biochemistry in a cohesive manner. In the third world where capsicum cultivation and research is proceeding at a rapid pace the scientist get access to current science. Libraries are poorly funded and computer facilities are negligible not permitting website consultation. The authors strongly feel this book will fulfill their desires. The book aims to serve as a teaching guide a rich sources of information for the students and researchers as for farmers and producers about the most research advances on capsicum sciences made by the scientists throughout the world. The professors and researchers can update their knowledge and research trends on the subjects in various disciplines. 244 pp.
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Hardbound. Condizione: As New. New. Contents 1. Introduction. 2. Genetic resource. 3. Origin and evolution. 4. Genetic diversity. 5. Seeds germination and seedling establishment. 6. Physiology of bean plant. 7. Factors affecting crop growth and productivity. 8. Mineral nutrition. 9. Biological nitrogen fixation. 10. Food science…. 11. Biotic factors. 12. Biochemistry of common bean. 13. Biotechnology of common bean. References. Subject index. The common bean Phaseolus vulgaris is domesticated independently in ancient Mesoamerica and the Andes and now grown worldwide for its edible bean popular both dry and as a green bean. As a legume beans provided the nitrogen fixing bacteria which supplied that essential nutrient to the other two crops. The common bean is a highly variable species. The commonly used beans are dry bean green beans shelling beans snap or string beans shell beans pinto or mottled beans white beans red (kidney) beans black beans pink beans and popping beans. Green and yellow snap beans are used to be called sting beans but the string has been bred out of most varieties. They come in bush and pole varieties. Pole beans will require some form of support and will produce the heaviest yield. Shell beans include lima beans southern peas and horticultural beans. Dry beans dry beans come form plants that have completed their growth and produced hard dry seeds inside their pods. When mature the beans are packed with protein. The common bean is high in starch protein and dietary fiber and is an excellent source of potassium selenium molybdenum thiamine vitamin B6 and folic acid. Phaseolus vulgaris or common bean is most widely cultivated of all beans in temperate regions and widely cultivated in semitropical regions. Mature ripe beans variously called navy beans white beans northern beans or pea beans are widely consumed. Several books on common bean are available in the market on specific aspects but a book is rare which contains various aspects starting from taxonomy. The present book discusses advances in common bean during the past decade. The authors felt the necessity for compiling extensively reviewed aspects in a single book the world wide research advances on various subject of bean. The book covers a variety of subjects starting from origin breeding and genetics physiology production techniques biotic and abiotic stress factors food science to biotechnology and biochemistry in a cohesive manner. In the third world where bean cultivation and research is proceeding at a rapid pace the scientist get access to current science. Libraries are poorly funded and computer facilities are negligible not permitting website consultation. The authors strongly feel this book will fulfill their desires. The book aims to serve as a major sources of information for the students researchers farmers and producers to know about research advances on bean sciences made by the scientists throughout the world. 198 pp.
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Condizione: New. pp. [xxiv] + 512.
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Condizione: New. pp. [xiv] + 243 Index.
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Contents 1 Introduction 2 Genetic Resource 3 Origin And Evolution 4 Genetic Diversity 5 Seeds Germination And Seedling Establishment a Seeds Characteristics b Seed Chemistry c Seed Dormancy d Seed Quality e Factors Affecting Seed Germination f Vegetative Growth and Productivity 6 Physiology Of Bean Plant a Photosynthesis and Fac…tors Affecting its Process b Translocation c Growth Regulators 7 Factors Affecting Crop Growth And Productivity a Drought b Mechanism of Resistance c Temperatures i High Temperature ii Low Temperature d Salinity e Ozone Stress f Biotic Factors i Arbuscular Mycorrhiza ii Effect of Dichloronil iii Chitin Oligomers 8 Mineral Nutrition a Nitrogen i Proline Metabolism b Phosphorus i Phosphorus Deficiency c Zinc d Copper e Iron f Aluminium g Cadmium 9 Biological Nitrogen Fixation a Variability among Rhizobium Strains and Classification i Determination of Diversity of Rhizobia ii Root Invasion iii Nodulation and Nodule Growth b Efficiency of Nitrogen Fixation i Biotechnology of Nodulation and Nitrogen Fixation ii Factors Affecting Nodulation and Nitrogen Fixation c Factors Affecting Biological Nitrogen Fixation i Water Stress ii Salinity iii Phosphorus Defiency iv Nitrogen Metabolism in Root Nodule 10 Food Science a Chemical Composition of Seeds i Sprouted Seeds ii Profiin iii Storage Lipid iv Antinutritional Factors v Phytate Content b Processing i In Vitro Digestibility ii Cooking Quality c Animal Feed i Rat ii Pig Alimentation 11 Biotic Factors a Insects i Thrips 1 Control Measures b Nematode c Weeds d Diseases i Mold 1 Fusarium 2 Colletotrichum ii Soft Rot Botrytis iii Bacterial Blight Pseudomonas 1 Biotechnology iv Rust Uromyces v Root Rot Rhizoctonia Solani 1 Biotechnology vi Bacterial Blight vii Web Blight viii Angular Leaf Spot Phaeoisariopsis griseola 1 Biotechnology ix Charcoal Macrophomina phaseoli x Seedborne Diseases e Multiple Diseases f Virus Diseases i Gemini Virus ii Poty Virus iii Bean Mosaic Virus 12 Biochemistry Of Common Bean a Introduction b General Biochemistry i Chemical Composition ii Cell Wall iii Inositol iv Raffinose v Globulin vi Lectin vii Lipid c Enzymes i Alpha-Amylase ii Protein Kinase Family iii Cysteine Proteinase iv Protease v Aminopetidase vi Peroxidase vii Various Enzymes 13 Biotechnology Of Common Bean a General Biotechnology b Biotechnology of Seed Characteristics c Bitechnology of Chemical Constituents i Protein ii Seed Storage Protein iii Biotechnology of Enzyme Structure and Activities d Gene Sequence Genetic Mapping and Engineering i Biotechnology-Gene e Tissue Culture f Biotechnology Applied in Different Fields i Biological Nitrogen Fixation g Biotechnology of Stress Factors Biotic and Other Stresses i Biotic Stress 1 Diseases ii Insect Resistance iii Biotechnology of Transgenic Common Bean Tolerant to Herbicide iv Biotechnology of Oxidative Stress v Gene Expression Under Abiotic and Biotic Stresses 14 References 15 Subject IndexThe common bean Phaseolus vulgaris is domesticated independently in ancient Mesoamerica and the Andes and now grown worldwide for its edible bean popular both dry and as a green bean As a legume beans provided the nitrogen-fixing bacteria which supplied that essential nutrient to the other two crops The common bean is a highly variable species The commonly used beans are dry bean green beans Shelling beans Snap or String beans Shell beans Pinto or mottled beans White beans Red kidney beans Black beans Pink beans and Popping beansGreen and Yellow Snap Beans are used to be called string beans but the string has been bred out of most varieties They come in bush and pole varieties Pole beans will require some form of support and will produce the heaviest yield Shell beans include lima beans southern peas and horticultural beans Dry beans Dry beans come from plants that have completed their growth and produced hard dry seeds inside their pods When mature the beans are packed with protein The common bean is high in starch protein and dietary fiber.
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Hardbound. Condizione: As New. New. Contents I. Postharvest physiology 1. The seeds. 2. General aspects of fruits seeds and vegetables. 3. Physiology of flowering and fruiting. 4. Seed maturity and physiological and biochemical changes during maturity. 5. Post harvest management of crops. 6. Physiology of post harvest. 7. Disord…er and physiological diseases. II. Pre and Post harvest physiology and management 8. Research advances on pre and post harvest physiology and management of vegetables fruits and other crops. III. Seed Technology 9. Cleaning drying separation and air conditioning of seeds. 10. Determination of quality. 11. Dormancy. 12. Seed germination and vigour testing. 13. Seed enhancement. 14. Seed production. 15. Strategic placement of products for marketing. 16. Crop establishment. 17. Seed nutrition. 18. Allelopathy. 19. Technological management of environment during germination and emergence. IV. Seed physiology and seedling establishment 20. Research advances on seed Physiology and seedling establishment of some selected crops i. Cereals. ii. Vegetables. iii. Legumes. iv. Oil seeds. v. Fibre crop. 21. Intellectual property rights and Indian seed industry. Relevant literature. Subject index. One of the most important necessities in the economic development of a country is sufficient agricultural production for an adequate food of the populations. For this it is necessary not only the application of appropriate agricultural practices for the production of these food resources but also its adequate management during the recollection storage and its transport to the centres of consumption where we should offer food products which maintain a great nutritive quality good conservation and an attractive visual appearance. These aspects should be well managed by the specialists in food science. The productivity of the crops depends greatly on the knowledge about their physiological and biochemical characteristics which determine the adequate moment of the harvest for the high yield and good quality as well as those which are indicators for the determination of the conditions of an adequate storage. The productivity and quality of the food and vegetables are largely influenced by the pre and post harvest physiology the environmental conditions and biotic factors prevailing during the growing conditions management practices and post harvest treatment and storage conditions of the food products. The present book contains a general revision and recent advances on the basic knowledge of the physiology of pre and post harvest intended for the students in the bachelor and postgraduate level researchers and for whatever persons related with the production management and storage of fruits seeds and vegetables so that the application of this knowledge may give greater yield and the quality of those crops. 450 pp.
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Contents 1 About The Crop a Introduction 2 Genetic Resources a Phyllogeny Origin and Domestication b Genetic Diversity i Studies on other Species of Pennisetum 3 Seeds Germination And Seedling Eastablishment a Seeds b Biotechnology of Seed Characteristics c Seed Germination d Seedling Emergence and Establishment e Seedling Estab…lishment 4 Vegetative And Reproductive Growth a Vegetative Growth i Drymatter ii Root System b Reproductive Growth c Phenology i Yield Components 5 Cultural Practcies And Productivity a Soil Preparation b Sowing Date c Fertilization d Intercropping e Weed Control f Productivity i Studies on the Use and Cultural Practices of other Pennisetum spp 6 Physiological Basis Of Crop Growth And Productivity a Biochemistry b Physiology i Photosynthesis 1 Light 2 Temperature 3 Chlorophyll 4 Photosynthesis ii Abiotic Stress Factors 1 Drought 2 Biotechnology of Drought Tolerance in Pearl Millet 3 Salinity 4 Research Advances in Salinity Tolerance in Pearl Millet ICRISAT 5 Ameriolative Function 6 Effect 7 Biochemical Changes 8 Variation and Selection 7 Mineral Nutrition a Nitrogen N i Azospirillum b Sulfur S c Phosphorus P d Potassium K e Nutrient Management 8 Biotic Factors Affecting Crop Growth And Productivity a Weeds b Insect Pest Problems on Pearl Millet Distribution and Nature of Damage i Flour Beetle ii Stem Borer iii Chinch Bugs c Nematode 1 Planting Date 2 Infester Rows 3 Artificial or No Choice Technique d Diseases i Downy Mildew Sclerospora graminicola 1 Characterization 2 Inoculations 3 Response 4 Control Measures 5 Resistance 6 Biotechnology ii Rust Puccinia substriata iii Stalk Rot 1 Smut Moesziomyces penicillariae iv Leaf Spot 1 Control Measures 9 Food And Feed Science In Pearl Millet a Food Composition b Food Quality c Food Processing and Preparation d Digestibility e Food Storage f Grain and Fodder for Animals i Productivity of Fodder ii Grains used as Feed for Animals 1 Goats 2 Pigs 3 Buffalo 4 Broiler Chickens 5 Laying Hen iii Fodder 1 Beef Heifers g Other Pennisetum spp i P purpuream 1 Morphology Agronomy and Growth 2 Growth and Productivity 3 Nutritional Composition 4 Animal Nutrition ii Pennisetum clndestinum iii Pennisetum macrourum iv Pennisetum orientale 10 Pearl Millet Breeding Biochemistry And Biotechnology a Breeding Aproach in Pearl Millet Pennisetum glaucum L i Cytology ii Breeding Approachs 1 Farmers Management iii Male Sterility b Heterosis i Diallel Crossing ii Interspecific Hybridization 1 Breeding for Disease Resistance c Biochemistry and Biotechnology i Biochemistry ii Biotechnology 1 Drought Resistance d Other Species i Pennisetum ciliare 1 In Vitro Tissue Culture 11 General Comments a Genetic Resource Phylogeny and Evolution b Seed Characteristics Seedling Emergence and Establishment c Vegetative and Reproductive Growth and Productivity d Cultural Practices e Physiological basis of Crop Growth f Salinity g Mineral Nutrition i Biotic factors Affecting Pearl Millet Growth and Productivity h Pearl Millet Food and Feed Quality i Biotechnology and Breeding 12 Literature Relevant 13 IndexThere is great necessity of the management of crop plants which can solve the great problem of food in the arid and semi-arid regions and can adapt and produce in these conditions The common names of pearl millets are Pennisetum typhoides Burm Stapf and Hubb and Pennisetum glaucum L Br The actual name P americanum is given by Clusias Pearl millet is of African origin and domesticated According to Vavilov pearl millet is originated in Ethiopia Murdock put forward its origin in Africa near Niger river The great diversity is found in West African regions South of Sahara desert and Sahel regionsPearl millet is sown in the arid and semiarid tropical regions with annual temperature ranging from 18 to 35° C precipitations of 200-600 mm per year under rainfed situations The poor distribution frequency and duration of precipitation generates severe drought which affect the grain yield and forage Pearl millet has.
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Condizione: New. pp. xxxii + 718.
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Hardbound. Condizione: As New. New. Contents 1. Seed physical characteristics and chemical composition of sunflower. 2. Germination and seedling establishment. 3. Growth development and productivity in sunflower. 4. Physiological basis of crop growth and productivity. 5. Cultural practices. 6. Sunflower an encounter with biotic…factors that causes yield loss. 7. Research advances in sunflower breeding. 8. Food and oil science technology in sunflower. 9. Sunflower biochemistry and biophysics.10. Biotechnology and molecular biology of sunflower. Subject index. Sunflower (Helianthus annuus L.) is one of the few crop species that originated in North America (most originated in the fertile crescent Asia or South or Central America). It was probably a camp follower of several of the western native American tribes who domesticated the crop (possibly 1000 BC) and then carried it eastward and southward of North America. The first Europeans observed sunflower cultivated in many places from Southern Canada to Mexico. Sunflower was probably first introduced to Europe through Spain and spread through Europe as a curiosity until it reached Russia where it was readily adapted. Selection for high oil in Russia began in 1860 and was largely responsible for increasing oil content from 28% to almost 50%. The high oil lines from Russia were reintroduced into the U.S. after World War II which rekindled interest in the crop. However it was the discovery of the male sterile and restorer gene system that made hybrids feasible and increased commercial interest in the crop. Production of sunflowers subsequently rose dramatically in the Great plains states as marketers found new niches for the seeds as an oil crop a birdseed crop and as a human snack food. Production in these regions in the 1980s has declined mostly because of low prices but also due to disease insect and bird problems. Sunflower acreage is now moving westward into dryer regions however 85% of the North American sunflower seed is still produced in North and South Dakota and Minnesota. The present book research advances in sunflower includes articles related to various aspects of sunflower like Germination and seedling establishment growth and development and productivity in sunflower physiological basis of crop growth and productivity cultural practices sunflower an encounter with biotic factors that causes yield loss research advances in sunflower breeding food and oil science technology in sunflower sunflower biochemistry and biophysics and biotechnology and molecular biology of sunflower. The authors for different topics of this volume were chosen based on their expertise in the subject. They have their credit for active engagement in research with strong record of publications too. They are highly competent to synthesize a complete contemporary review of the relevant areas. The conviction was to produce a complete wide ranging review of the topic with the help of their involvement and interest in the subject of course without any compromise. The arrangement of the chapters is aimed to describe first the fundamental and basic issues of sunflower. After anchoring the reader's interest convincingly care is taken to navigate his interest into the applied aspects of the science and help him to obtain a wide yet deep knowledge about the subject. This book is self reliant record since all the salient features are extensively covered in an elaborate and self explanatory manner. This book as a treasured record for students of seed technology agriculture botany and life sciences not to speak of the scientists and the academicians. 512 pp.
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Contents 1 Commercial Importance a Climate b Fertilizer c Mulching d Effect of DBP Contaminants e Medicinal Value f Breeding Approach i Haploidy ii Inheritance of Traits iii Fruit Shape iv Inheritance of Seed Colour v Interspecific Hybrid Performance vi Capsaicinoids vii Graft Induced Variants 2 Variability In Plant Type In Chil…li a Introduction b Varying Breeding Lines Identified in various Vibha Agrotech i Morphology c Hypothesized Ideal Plant Type-I i An Erect Plant 1 Plants with Open Type Growth Habitat d Ideal Plant Type-II i Thick Stem 1 Open Canopy e Ideal Plant Type-lll f Ideotype-IV g Ideotype-V 3 Genetic Resources a Origin Phylogeny and Evolution i Prehistory ii Phylogeny iii Collection iv Dispersion Route v Genetic Diversity 4 Seed Germination And Seedling Establishment a Factors Affect Seed Germination i Germination at different Stages and Temperatures ii Light Temperatures and Seed Treatments iii Post-harvest Treatments iv Packaging in Modified Atmosphere v Seed Moisture and Storage vi Priming vii Allelopathy 5 Vegetative And Reproductive Growth a Anatomy b Phenology i Anthesis Pollination Fertilization and Fruit Development ii Pollinators and Pollination c Microsporogenesis i High Temperature ii Fruit Ripening d Seed Development and Fruit Set 6 Physiological Basis Of Crop Growth And Productivity a Ecophysiology b Photosynthesis i Chlorophyll ii Carotenoids iii Xanthophyll iv Factors Affecting Photosynthesis 1 Water Relations 2 Phosphorus Stress 3 Gamma x Radiation 4 Disease Infection 5 Mineral Nutrition 6 Respiration 7 Growth Regulators 8 Productivity c Factors Affecting Growth and Productivity i Drought ii Salinity iii Temperature iv Cold Temperature v High Temperature vi Mineral Nutrition vii Sea Weed viii Alkaloid Effect ix Pesticide 7 Mineral Nutrition a Nitrogen N and Potassium K b Mineral Nutrition-P Deficiency c Magnesium Mg d Manganese Mn Mineral Nutrition e Copper Cu Stress f Sulfur S g Heavy Metal-Arsenic As 8 Effect Of Biotic Factors On Production And Quality a Weeds Effect i Control ii Herbicide Effect b Nematodes i Control ii Evaluation iii Virulence iv Genetics c Insect Pests i Mite ii Heliothis iii Aphids iv Other Insects d Diesease i Blossom Rot ii Mycorrhizal Diseases iii Bacterial Diseases iv Wilt Disease v Mold Diseases vi Leaf Spot vii Fungal Diseases 1 Phytophthora 2 Verticillium 3 Xanthomonas 4 Colletotrichum 5 Pythium and Rhizoctonia 6 Botrytis cinerea 7 Phytoplasma 8 Alternaria 9 Sclerospora 10 Seed-borne Microflora 11 Biotechnology of Diseases viii Virus Diseases 1 Tobacco Streak Virus 2 Chlorosis Virus 3 Tomato Yellow Leaf Curl Virus 4 Tomato Spotted Wilt Virus 5 Cucumber Mosaic Virus 6 Narcotic Top Virus 7 Mosaic Virus 8 Early Top Virus 9 Pepper Mottle Virus 10 Potato Spindle Tuber Virus 11 Capsicum Chlorosis 12 Resistance to Different Virus 13 Biotechnology of Virus Diseases 9 Food Value Of Capsicum Pepper Capsicum Spp a Food Chemistry i Metabolism and Biosynthesis of some Special Cellular Components ii Pigments 1 Extraction of Pigments 2 Extraction of Other Compounds iii Carotenoids 1 Biosynthesis 2 Extraction 3 Factors Affecting Carotenoids 4 Variability 5 Composition iv Oleoresin v Capsaicinoid 1 Biosynthesis 2 Extraction 3 Effect 4 Variability 5 Degradation 6 Anti-oxidant Ability 7 Inheritance 8 Biotechnology 9 Tissue Culture 10 Molecular Engineering b Chemical Composition i Lipid ii Vanloid iii Volatiles Compounds iv Saponins v Effects and Utility of Pepper and its Products c Antibacterial Activity d Medicinal Uses e Hypoglycaemic Principle f Nutritional Value g Food Quality and Food Value h Anti-oxidant Properties i Food Processing Storage and Preservation i Processing ii Preservation and Storage 10 Biochemistry And Biotechnology a Introduction b General Biochemistry i Enzyme c Biochemistry of some Compounds d Biochemistry of Seed i Cadmium Binding Protein ii Lipid iii Tocopherol iv Flavonoid and Phenolic Acid Glycosides v Colour Pigments e Biotechnology i General Biotechnology i.
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Taschenbuch. Condizione: Neu. Recent Advances in Theoretical, Applied, Computational and Experimental Mechanics | Proceedings of ICTACEM 2017 | B. N. Singh (u. a.) | Taschenbuch | Lecture Notes in Mechanical Engineering | ix | Englisch | 2021 | Springer | EAN 9789811511912 | Verantwortliche Person für die EU: Springer Verlag Gmb…H, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
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