Orticoltura mediterranea sostenibile

The book develops the concept of sustainability applied to the production of vegetables in the Mediterranean regions. It introduces the different approaches (conventional, integrated and organic) to the cultivation of vegetable species and provides a compendium of scientific and technical information useful to growers, consultants and researchers. The contents include chapters on produce quality, protection structures (greenhouses and tunnels), seed and transplant production, irrigation and fertiliszation. More than one hundred (112) species are illustrated regarding: the properties of edible organs; botanical characters and varietal classification; soil and climatic requirements; growing technique (including weed control); harvesting and storage; pests and diseases. The text contains plenty of colour illustrations and tables.