CARROTS AND RELATED APIACEAE CROPS.

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Carrots and Related Apiaceae Crops, 2nd Edition
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Contents
Contributors
Introduction: Contributions of the Apiaceae to the Agricultural Economy 
and Global Cuisines
	A Highly Diversified and Important Family
	Global Production of Apiaceous Crops
	Future Outlooks for Apiaceous Crops
	References
1 Taxonomy, Origin and Importanceof the Apiaceae Family
	1.1 Taxonomy and Its History
	1.2 Economic Importance, Properties and Uses
	Further Reading
		Whole family (chronological order)
		Economic importance, properties and uses (chronological order)
	References
2 Botany of the Family Apiaceae
	2.1 Morphological and Anatomical Description
	2.2 Biology
		2.2.1 Vegetative stage
		2.2.2 Flowering stage
		2.3 Caryology
	2.4 Fruit Dispersal
	References
3 Apiaceae Seed Production
	Introduction
	3.1 Reproductive Biology
	3.2 Open-Pollinated and Hybrid Seed
Production
	3.3 Production Locations
	3.4 Production Methods
	3.5 Site Selection, Preparation and Planting
	3.6 Crop Nutrition and Irrigation
	3.7 Weed Control and Rogueing
	3.8 Management of Flowering and Pollination
	3.9 Pests and Diseases
	3.10 Seed Development and Timing Of Harvest
	3.11 Seed Treatments
	References
4
 Apiaceae, A Family of Species Rich in Secondary Metabolites: Aromatic Compounds and Medicinal Attributes
	4.1 Essential Oil Composition
		4.1.1 Ammi visnaga (L.) Lam. = Visnaga daucoides Gaertn.(toothpick-plant, toothpicked, bisnaga, khella)
		4.1.2 Anethum graveolens L. (dill)
		4.1.3 Apium graveolens L. (celery)
		4.1.4 Carum carvi L. (caraway, meridian fennel, Persian cumin)
		4.1.5 Coriandrum sativum L. (coriander, cilantro, Chinese parsley)
		4.1.6 Cuminum cyminum L. (cumin)
		4.1.7 Daucus carota L. subsp. sativus (wild carrot, bird’s nest, bishop’slave, Queen Anne’s lace)
		4.1.8 Foeniculum vulgare Mill. (fennel)
		4.1.9 Petroselinum crispum Mill. (parsley, garden parsley)
		4.1.10 Pimpinella anisum L. (anise, aniseed)
	4.2 Non-Volatile Organic Composition
	4.2.1 Polyphenolic compounds
	4.2.2 Sesquiterpenoids
	4.2.3 Phytosterols
	4.2.4 Carotenoids
	4.2.5 Polyacetylenes
	4.3 Conclusion
	References
5 Genetic Diversity and Main Carrot Types
	5.1 Carrot Domestication and Evolutionary
Genetics
	5.2 Carrot History
	5.3 Cultivated Carrot Diversity
	5.4 Main Carrot Types
	5.5 Carrot Crop Wild Relatives
	5.6 Access to Genetic Resources
	5.7 Conclusion
	References
6 Carrot Genetics and Breeding
	6.1 Carrot Seed Production and Cultivar
Development for Global Climates
		6.1.1 Carrot reproductive biology
		6.1.2 Sources of genetic variation
		6.1.3 Breeding history
		6.1.4 Breeding goals
	6.2 Trait Genetics and Candidate Genes
		6.2.1 Vernalization and floral induction
		6.2.2 Cytoplasmic male sterility
		6.2.3 Uniformity and productivity
		6.2.4 Root shape and appearance
		6.2.5 Carrot colour and flavour
		6.2.6 Disease and pest resistance
		6.2.7 Abiotic stress tolerance and weed competitiveness
	6.3 Molecular Breeding and Genetics
		6.3.1 The carrot genome
		6.3.2 Tissue culture and genome engineering
	6.4 Conclusions
	References
7 Carrot Growth and Development
	7.1 The First Phases of Development
	7.2 Morphology of the Root at Harvest Time
	7.3 Evolution of Carrot Root Biochemical Composition
		7.3.1 Composition of soluble sugars
		7.3.2 Evolution of the carotenoid content
		7.3.3 Evolution of the total fibre content
	7.4 Floral Induction and Vernalization
	7.5 Bolting, Flowering and Floral Biology
	7.6 Seed Characteristics and Emergence
	References
8 Carrot Production Practices
	8.1 Climatic Requirements
	8.2 Soil Requirements
	8.3 Planting and Spacing
	8.4 Germination
	8.5 Irrigation and Fertilization
	8.6 Carrot Harvest
	8.7 Postharvest Handling
	Further Reading
9 Integrated Weed Management in Carrot
	Introduction
	9.1 Weed Interference In Carrot
	9.2 Non-Chemical Weed Management
		9.2.1 Crop rotations and systems to favour carrot over weeds
		9.2.2 Planting timing to favour rapid early-season carrot growth andcompetitiveness
		9.2.3 False sowing
		9.2.4 Competitive carrot varieties to suppress or tolerate weedinfestations
		9.2.5 Mechanical or physical weed management
		9.2.6 Thermal weed management
		9.2.7 Reduced tillage, cover crops and mulch
		9.2.8 Hand weeding
	9.3 Herbicides for Weed Management
		9.3.1 Linuron
		9.3.2 Metribuzin
		9.3.3 S-Metolachlor
		9.3.4 Pendimethalin
		9.3.5 Prometryn
		9.3.6 Trifluralin
		9.3.7 Graminicides
		9.3.8 Natural herbicides and biological control
	9.4 Future Challenges in Carrot Weed
Management
	9.5 Current and Future Areas of Carrot weed Management Research
	References
10 Carrot Disease Management
	10.1 Disease Forecast Models
	10.2 Biocontrol
	10.3 Agro-Technical Measures
	10.4 Treated Seeds
	10.5 Varietal Resistance
	10.6 Conclusion
	References
11 Management of Carrot Pests
	11.1 Nematodes
	11.2 Molluscs
	11.3 Insects
		11.3.1 Hemiptera
			Aphids
			Mirid bugs
			Leaf hoppers and fulgores
			Psyllids
		11.3.2 Coleoptera
			Carrot weevil
			Click beetle
		11.3.3 Lepidoptera
		11.3.4 Diptera
			Carrot fly
			Leaf miners
	11.4 Vertebrate Pests
	References
12 Carrot Diseases Resulting from Phytoplasmas and Viruses
	12.1 Aster Yellows Phytoplasmas, Candidatus Phytoplasma Asteris
		12.1.1 Disease symptoms and crops affected
		12.1.2 Aetiological agent
		12.1.3 Disease ecology and management
	12.2 Beet Leaf Hopper-Transmitted Virescence
Agent Phytoplasma
		12.2.1 Disease symptoms and crops affected
		12.2.2 Aetiological agent
		12.2.3 Disease ecology and management
	12.3 Carrot Virus Y
		12.3.1 Disease symptoms and crops affected
		12.3.2 Aetiological agent
		12.3.3 Disease ecology and management
	12.4 Carrot Thin Leaf Virus
		12.4.1 Disease symptoms and crops affected
		12.4.2 Aetiological agent
		12.4.3 Disease ecology and management
	12.5 Celery Mosaic Virus
		12.5.1 Disease symptoms and crops affected
		12.5.1 Disease symptoms and crops affected
		12.5.2 Aetiological agent
		12.5.3 Disease ecology and management
	References
13 Carrot Physiological Disorders and Crop Adaptation to Stress
	13.1 Physiological Disorders Related to Root Morphology
		13.1.1 Root stubbing and root forking (also known as fangingor sprangling)
		13.1.2 Root splitting/cracking/breakage
		13.1.3 Water spot
	13.2 Physiological Disorders Related to Root Appearance
		13.2.1 Surface browning
		13.2.2 White or grey aspect of the periderm (bleaching, whitening)
		13.2.3 Defects in uniformity of root colouring
		13.2.4 Off-colour of carrot crowns (green and reddish purple)
	13.3 Physiological Disorders Related to Plant Development
		13.3.1 Yellowing and reddening of foliage
		13.3.2 Early bolting
		13.3.3 Phytotoxicity
		13.3.4 Weather-related injuries (frost, hail, heat, lightning,water and wind)
	13.4 Mechanisms of Adaptation to Stress
	13.5 Various Effects of Main Stresses
	References
14 Carrot Root Quality
	14.1 Determinants of Carrot Quality
	14.2 Influence of Growing Environment
		14.2.1 Area and year of production
		14.2.2 Sowing date and crop cycle
		14.2.3 Influence of temperature
		14.2.4 Soil nature
	14.3 Influence of Growing Practices
		14.3.1 Soil preparation
		14.3.2 Nitrogen fertilization
		14.3.3 Other fertilizing elements
		14.3.4 Influence of water supply
		14.3.5 Effect of cover crops
		14.3.6 Effect of growth stimulators
		14.3.7 Other growing practices
	14.4 Comparison of Cropping Systems
	14.5 Effect of Stresses on Quality
	14.6 Monitoring Carrot Composition
	References
15 Cold Storage of Carrots
	15.1 Different Approaches to Long-Term Storage of Carrots
	15.2 Optimum Storage Conditions
	15.3 Storage Facilities
	15.4 Factors to Improve Storage Life of Carrots
	15.5 Fungal Plant Pathogens in Long-Term Storage
	15.6 Other Factors Affecting Carrot Quality
in Storage
	15.7 Methods to Improve Storage of Carrots
	15.8 Conclusion
	References
16 Organic Carrot Production
	16.1 The Organic Carrot Market
	16.2 Organic Carrot Production
	16.3 Weed Management
	16.4 Pest Management
	16.5 Disease Management
	16.6 Fertility Management
	16.7 Organic Carrot Seed
	16.8 Breeding Carrots for Organic Systems
	References
17 Carrot Organoleptic Qualityand Consumer Expectations
	17.1 Characterizing Organoleptic Quality
		17.1.1 Contribution of sensory analysis
		17.1.2 Sensory profiles based on quantitative descriptive analysis
		17.1.3 Carrot sampling
		17.1.4 Sensory attributes most suitable to describe carrot
			Appearance
			Texture
			Taste
			Flavour
	17.2 Factors Impacting Sensory Quality
		17.2.1 Sensory variability in relation with genotype
		17.2.2 Sensory variability in relation with the environment
		17.2.3 Sensory variability in relation to the growing system:conventional versus organic
		17.2.4 Impact of Postharvest Conditions on Sensory Quality
	17.3 Consumer Expectations
		17.3.1 Measurements of consumer preferences
		17.3.2 Preference mapping
		17.3.3 Drivers of preference
		17.3.4 Consumer segmentation based on their preferences
	References
18 Ajowan
	18.1 Importance of Species and Growing Areas
	18.2 Plant Development and Composition
	18.3 Cropping System
	18.4 Postharvest
	18.5 Product Valorization
	References
19 Angelica
	19.1 Biology
	19.2 Uses
	19.3 Crop Management Strategies
	19.4 Diseases and Pests
	19.5 Harvest
	References
20 Arracacha
	20.1 Importance of Species and Growing Areas
	20.2 Plant Development
	20.3 Cropping System
	20.4 Postharvest
	20.5 Product Valorization
	20.6 Perspectives
	References
21 Caraway and Cumin
	21.1 Caraway
		21.1.1 Importance of species and growing areas
		21.1.2 Plant development
		21.1.3 Cropping system
		21.1.4 Product valorization
	21.2 Cumin
		21.2.1 Importance of species and growing areas
		21.2.2 Plant development
		21.2.3 Cropping system
		21.2.4 Product valorization
	References
22 Celeriac
	22.1 Importance of Species and Growing Areas
	22.2 Plant Development
	22.3 Variety Adaptation
	22.4 Cropping System
		22.4.1 Transplanting material
		22.4.2 Crop requirements
		22.4.3 Main diseases
		22.4.4 Main pests
		22.4.5 Weed management
		22.4.6 Harvest
	22.5 Storage and Postharvest Handling
	22.6 Commerce
	References
23 Celery
	23.1 Importance of Species and Growing Areas
	23.2 Botany
	23.3 Plant Development
	23.4 Crop Production
	23.5 Nutrition/Fertilization
	23.6 Irrigation
	23.7 Harvest
	23.8 Diseases
	23.9 Insects
	23.10 Abiotic Disorders
	References
24 Chervil
	Introduction
	24.1 Importance and History of the Species
	24.2 Plant Development
	24.3 Cultivation
	24.4 Postharvest
	24.5 Main Utilization and Quality Preservation
	24.6 Conclusion and Perspectives
	References
25 Coriander
	25.1 Biology
	25.2 Use
	25.3 Crop Management Strategies
	25.4 Diseases and Pests
	25.5 Crop Protection
	25.6 Harvest
	References
26 Dill
	26.1 History, Importance and Growing Areas
	26.2 Etymology, Morphology, Constituents
	26.3 Cropping System
	26.4 Postharvest
	26.5 Product Valorization
	References
27 Fennel
	27.1 Botany and Classification
	27.2 Importance and Growing Areas
	27.3 Adaptation, Development and Biology
		27.3.1 Main developmental stages
		27.3.2 Main physiological disorders of Florence fennel
	27.4 Adapted Varieties for Year-Roundproduction
	27.5 Cropping System
	27.6 Main Diseases
	27.7 Postharvest
	27.8 Main Uses
	References
28 Parsley
	28.1 Importance of Species and Growing Areas
	28.2 Plant Development and Cropping System
	28.3 Postharvest and Product Valorization
	References
29 Parsnip
	29.1 Importance of Species and Growing Areas
	29.2 Plant Development
	29.3 Cropping System
	29.4 Postharvest and Product Valorization
	References
30 Tuberous-Rooted Chervil
	Introduction
	30.1 Importance of Species and Growing Areas
	30.2 Plant Development
	30.3 Cropping System
		30.3.1 Soil preparation
		30.3.2 Sowing
		30.3.3 Irrigation
		30.3.4 Fertilization
		30.3.5 Pest and disease management
		30.3.7 Postharvest
	30.4 Product Quality
	30.5 Conclusions
	References
Index
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