Advances in Agronomy 3: Research Advances in Capsicum Pepper and other Species

Advances in Agronomy 3: Research Advances in Capsicum Pepper and other Species Advances in Agronomy 3: Research Advances in Capsicum Pepper and other Species Sample PDF Download
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Publisher: Agrobios Publications
ISBN: 9788190430944
Availability: In Stock
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Preface The chili Capsicum spp. , pepper, is an important condiment of high commercial value and also medicinal values containing antioxidant properties, anti-cancerous, and many other properties. It occupies an important place in the human culture since pre-history in many countries. Capsicum is well known in the pre-historic Mexican culture such as Aztecs and Olmecas. Capsicum belongs to the family Solanaceae possessing 10 species Originating in the new world, the crop has spread to different corners of the world. Different species are cultivated in several countries of the world. In U.S.A, most commercial pepper cultivars belong to C. capsicum. Most of the US supply is produced in New Mexico, California and Texas. Both fresh and dried products are used in trade. Mexico exports more than 98 of fresh peppers to USA, Pakistan, India, China and Spain. The fruit of Capsicum annuum belongs to longum group, which is popularly known as red pepper, paprika or capsicum. The fruit of Capsicum grossum has mild flavour called sweet pepper and is also a source of spice. The ripe fruit of Capsicum annuum is also known as paprika. The dry powdered fruits are used in cooking to give mild flavour and red colour. The fruit quality is determined in terms of nutrient contents of B, P, Fe, Mg, Si, Mn, Al, Ca and Cu. Several books on Capsicum are available in the market on specific aspects, but a book is rare which contains various aspects starting from taxonomy. The present book discusses advances in Capsicum during the past decade. The authors felt the necessity for compiling extensively reviewed aspects in a single book the world wide research advances on various subjects of Capsicum. The book covers a variety of subjects starting from origin, breeding and genetics, physiology, production techniques, biotic and abiotic stress factors, food science to biotechnology and biochemistry in a cohesive manner. In the third world, where capsicum cultivation and research is proceeding at a rapid pace, the scientist get access to current science.
Libraries are poorly funded and computer facilities are negligible, not permitting website consultation. The authors strongly feel this book will fulfill their desires. The book aims to serve as a teaching guide, a rich sources of information for the students and researchers as for farmers and producers about the most research advances on capscicum sciences made by the scientists throughout the world. The professors and researchers can update their knowledge and research trends on the subjects in various disciples. Editors