In these ten articles, contributors begin by introducing the complexities of the tomato crop and the industry behind it, genetics and breeding, developmental processes, crop growth and yield, fruit ripening and fruit quality irrigation and fertilizing, crop protection, production in the open field and in the greenhouse, and post-harvest biology and handling. Throughout they address product safety, innovations in production and processing, new means of getting better yields and year-long harvests, and ways to enhance quality so each tomato is memorable. Distributed by Oxford U. Press. Annotation ©2006 Book News, Inc., Portland, OR (booknews.com)
In common with other books in this series, this volume describes the scientific principles of the biology and production of a particular horticultural crop. This volume considers tomatoes, one of the most important internationally grown and traded of such crops. All aspects, from taxonomy and genetics, to growing in field and protected environments and to postharvest handling and processing, are covered. The book fills a major gap in the literature and will be essential for students, professional growers and processors.
