Horticultural Reviews (Volume 30)

HORTICULTURAL REVIEWS: Volume 30......Page 5
Contents......Page 7
Contributors......Page 11
Dedication: Dale E. Kester......Page 15
1: Girdling: Physiological and Horticultural Aspects......Page 21
I. INTRODUCTION......Page 22
II. GIRDLING CONCEPTS AND TECHNIQUES......Page 27
III. GIRDLING AND PHYSIOLOGICAL STUDIES......Page 32
IV. ENDOGENOUS PLANT HORMONES......Page 36
V. GIRDLING IN HORTICULTURAL PRACTICE......Page 39
VI. CONCLUDING REMARKS......Page 45
LITERATURE CITED......Page 46
2: Irrigation Water Quality and Salinity Effects in Citrus Trees*......Page 57
I. INTRODUCTION......Page 58
II. MANAGING SALINITY......Page 59
III. EXPERIMENTAL METHODS IN SALINITY RESEARCH......Page 69
IV. PHYSIOLOGICAL RESPONSES......Page 75
V. SALINITY AND BIOTIC STRESSES......Page 88
VI. BENEFITS OF MODERATE SALINITY......Page 90
LITERATURE CITED......Page 92
3: Red Bayberry: Botany and Horticulture*......Page 103
1. INTRODUCTION......Page 104
II. BOTANY......Page 107
III. PHYSIOLOGY......Page 116
IV. ENVIRONMENTAL REQUIREMENTS......Page 119
V. HORTICULTURE......Page 121
VI. CONCLUDING REMARKS......Page 130
LITERATURE CITED......Page 131
4: Protected Cultivation of Horticultural Crops in China*......Page 135
I. INTRODUCTION......Page 136
II. THE ENERGY-SAVING GREENHOUSE......Page 141
III. VEGETABLE CROPS......Page 146
IV. FLORICULTURE......Page 161
V. FRUIT TREES......Page 169
VI. FUTURE DEVELOPMENT OF PROTECTED HORTICULTURE......Page 178
LITERATURE CITED......Page 179
5: Greenhouse Tomato Fruit Cuticle Cracking......Page 183
I. INTRODUCTION......Page 184
II. FRUIT CHARACTERISTICS RELATED TO THE DEVELOPMENT OF CUTICLE CRACKING......Page 186
III. GENETIC ASPECTS OF FRUIT RESISTANCE TO CUTICLE CRACKING......Page 190
IV. CLIMATIC FACTORS RELATED TO THE DEVELOPMENT OF CUTICLE CRACKING......Page 191
V. CULTURAL FACTORS RELATED TO THE DEVELOPMENT OF CUTICLE CRACKING......Page 194
VI. CONCLUSION......Page 198
LITERATURE CITED......Page 199
6: Fresh-Cut Vegetables and Fruits*......Page 205
I. INTRODUCTION......Page 206
II. PHYSIOLOGY......Page 210
III. SENSORY QUALITY......Page 223
IV. PHYTONUTRIENTS......Page 229
V. MICROBIOLOGY......Page 237
VI. TREATMENTS TO MAINTAIN QUALITY......Page 244
VII. CONCLUSIONS......Page 250
LITERATURE CITED......Page 251
7: Postharvest Physiology and Storage of Widely Used Root and Tuber Crops......Page 273
II. CAUSES OF POSTHARVEST LOSSES......Page 275
III. TUBER CROPS......Page 279
IV. ROOT CROPS......Page 296
V. CORM AND RHIZOME CROPS......Page 315
LITERATURE CITED......Page 319
8: Metabolic Control of Low-Temperature Sweetening in Potato Tubers During Postharvest Storage......Page 337
I. INTRODUCTION......Page 338
II. STARCH METABOLISM......Page 341
III. SUCROSE METABOLISM......Page 345
IV. GLYCOLYSIS......Page 355
V. OXIDATIVE PENTOSE PHOSPHATE PATHWAY (PPP)......Page 359
VI. MITOCHONDRIAL RESPIRATION......Page 360
VII. METABOLIC FACTORS AFFECTING CHIP COLOR DEVELOPMENT......Page 363
VIII. CONCLUSION......Page 365
LITERATURE CITED......Page 366
9: Cassava-based Multiple Cropping Systems......Page 375
I. INTRODUCTION......Page 376
II. GROWTH AND PRODUCTIVITY OF CASSAVA......Page 381
III. GROWTH AND PRODUCTIVITY OF ASSOCIATE CROPS......Page 394
IV. INTERCROPPING CASSAVA......Page 414
V. RELAY SEQUENTIAL CROPPING CASSAVA......Page 437
VI. MULTI-CROPPING MANAGEMENT......Page 440
VII. CONCLUSION AND FUTURE PROSPECTS......Page 480
LITERATURE CITED......Page 483
Subject Index......Page 521
Cumulative Subject Index......Page 523
Cumulative Contributor Index......Page 543