Crop Production Science in Horticulture Series

Carrots and Related Apiaceae Crops Edition 2

September 2020
More details
  • Publisher
  • Published
    17th September 2020
  • ISBN 9781789240955
  • Language English
  • Pages 344 pp.
  • Size 6" x 9"
  • Images full-color figs

Fully updated with new content and full-color figures, the second edition of this successful book reflects developments and growth in our knowledge of carrots and related crops. It covers the scientific basis of their biology and production, with updated technical crop management content. This new edition is divided into three sections: the first considers the crops' importance and main features; the second focuses on carrot, from genetic diversity and breeding to cropping systems, pest and disease management, quality, postharvest, and valorization; and the third presents the main aspects of 13 other cultivated Apiaceae. It contains:

  • A dedicated chapter on root quality plus new chapters on organic production and consumer expectations
  • Diversity and common features of cultivated Apiaceae species
  • The links between scientific principles and cropping systems
  • The relation between crop management and product quality
An invaluable resource for all those involved in carrot and related vegetable production, this is essential reading for producers, and horticulture, plant science and food science students, as well as researchers in these areas.

Introduction: Contributions of the Apiaceae to the Agricultural Economy and Global Cuisines

Section I: The Apiaceae, A Family of Vegetable and Aromatic Crops

1: Taxonomy, Origin And Importance of the Apiaceae Family

2: Botany of the Family Apiaceae

3: Apiaceae Seed Production

4: Apiaceae, A Family of Species Rich in Secondary Metabolites – Aromatic Compounds and Medicinal Attributes

Section II: Carrot Production And Management

5: Genetic Diversity and Main Carrot Types

6: Carrot Genetics and Breeding

7: Carrot Growth and Development

8: Carrot Production Practices

9: Integrated Weed Management in Carrots

10: Carrot Disease Management

11: Management of Carrot Pests

12: Carrot Diseases Resulting From Phytoplasmas and Viruses

13: Carrot Physiological Disorders and Crop Adaptation to Stress

14: Carrot Root Quality

15: Cold Storage of Carrots

16: Organic Carrot Production

17: Carrot Organoleptic Quality and Consumer Expectations

Section III: Production and Use of Other Apiaceae Crops

18: Ajowan

19: Angelica

20: Arracacha

21: Caraway and Cumin

22: Celeriac

23: Celery

24: Chervil

25: Coriander

26: Dill

27: Fennel

28: Parsley

29: Parsnip

30: Tuberous Rooted Chervil

Emmanuel Geoffriau

Dr. Emmanuel Geoffriau is Associate Professor in plant sciences applied to vegetable crops. He has experience in several aspects of genetics, genetic diversity and cropping systems of vegetable crops, in particular carrot, in relation with crop quality.

At Agrocampus Ouest in France, he is co-responsible for the research team “Quality and resistance to pests of vegetable crops” in the Institute of Research in Horticulture and Seeds (IRHS) and his research focuses on genetics and quality of the carrot crop. He is responsible for the masters “Fruits and Vegetables, Food and Markets” and “Engineering of horticultural products and cropping systems”. He teaches vegetable crops, post-harvest, genetic diversity and statistics in relation with experimental designs. He serves as reviewer of research projects for national/international agencies, and for several international journals. He is also Chair of the ISHS working group “Carrot and other Apiaceae. “

Philipp W. Simon

Dr. Philipp W. Simon began his scientific studies with a PhD in Genetics from the University of Wisconsin, Madison in 1977. Since 1979, he has been working as a Research Geneticist, and since 1986 a Research Leader, in the Vegetable Crops Research Unit of the USDA Agricultural Research Service (USDA-ARS), and Professor of Horticulture at the University of Wisconsin, Madison. Over the course of his successful career, Dr Simon has published over 200 papers, trained more than 30 PhD students, and won a multitude of prestigious awards, including an Honorary Doctorate from the Agricultural University of Krakow, Poland, and the National Association of Plant Breeders Lifetime Achievement Award. His research in vegetable genetics and breeding focuses on fresh market carrot improvement, targeting improved flavor and nutritional quality, nematode, disease and abiotic stress resistance, and genetic mapping.

aromatic crops; secondary metabolites; genetic diversity; disease management; phytoplasmas; stress adaptation; organoleptic; ajowan; angelica; arracacha; caraway; cumin; celeriac; celery; chervil; dill; coriander; fennel; parsely; parsnip; crop management; postharvest; valorization; root quality