Leafy Salad Vegetables/ by Edward J Ryder

By:

Ryder,Edward J

Material type: Text

TextPublication details: Westport;Connecticut: AVI Publishers, 1979.Description: vii,266pISBN:

0870553232

Subject(s):

DDC classification:

635.5 RYD/L

Summary: Fresh greens have become a staple on the American dinner table, contributing greatly to nutrition due to their vitamin and mineral contents. Leafy salad vegetables are those whose leaves and petioles only are eaten, and include lettuce, celery, cabbage, endive, spinach, and lesser vegetables. Quality characteristics are determined by nutritional value, color, texture, flavor, etc., and are influenced by temperature, moisture, location, growing practices, harvesting, environmental factors, and pests. The biology of each vegetable is described in terms of physiology, growth, genetic factors and breeding methods. Various cultivars are illustrated, and regions of most important commercial growth are identified.

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Holdings
Item type	Current library	Home library	Call number	Status	Date due	Barcode
Book	Study Centre Alappuzha, University of Kerala Processing Center	Study Centre Alappuzha, University of Kerala	635.5 RYD/L (Browse shelf(Opens below))	Available		USCA1805

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Fresh greens have become a staple on the American dinner table, contributing greatly to nutrition due to their vitamin and mineral contents. Leafy salad vegetables are those whose leaves and petioles only are eaten, and include lettuce, celery, cabbage, endive, spinach, and lesser vegetables. Quality characteristics are determined by nutritional value, color, texture, flavor, etc., and are influenced by temperature, moisture, location, growing practices, harvesting, environmental factors, and pests. The biology of each vegetable is described in terms of physiology, growth, genetic factors and breeding methods. Various cultivars are illustrated, and regions of most important commercial growth are identified.

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