Physio-Biochemistry and Biotechnology of Vegetable Crops

This book aims to provide comprehensive information on the nutritional significance of vegetables in the realms of human nutrition, physiology, post-harvest technology, biochemistry, and biotechnology. It serves as a single source for all relevant details. The book offers precise and concise information about the physio-biochemical and biotechnological aspects of vegetable crops, including their resistance to diseases and herbicides, tolerance to drought and salinity, and the physical attributes of quality, such as shape, size, texture, color, tenderness, and more. In addition, it provides solutions to common problems faced by students, scientists, growers, and the trade.

The information in this book is grounded in scientific records and research conducted by experts in various institutes. The book has been designed for postgraduate and postdoctoral students, aiming to enhance their understanding and knowledge of the subject matter. Furthermore, it may be useful to others who seek to expand their expertise in the field of physio-biochemistry and biotechnology of vegetable crops and wish to derive greater benefits from these crops.