The edible alliums are some of the most ancient cultivated crops and
include onions, leeks, shallots, garlic and chives. They are grown in
most regions of the world, from the subarctic to the humid tropics,
although bulb onions are best adapted to production in subtropical and
temperate areas.
This book introduces the scientific principles that underlie production
practices. It begins by discussing the classification, origins,
distribution and economic importance of the major food alliums, before
considering their structure, genetics and breeding. Chapters then follow
on the physiology of crop growth, development and yield, on crop
production and on flowering and seed production. Some alliums are
harvested as bulbs and others as green shoots, and a chapter is devoted
to the storage and dormancy of both types. Pests, diseases and weeds are
then discussed, before a final chapter on the biochemistry and food
science of alliums. The book is written at a level suitable for students
of horticulture, crop science and food science, as well as for growers
and crop consultants interested in the scientific principles that form
the basis of their practice. It also provides a valuable example of how
the different disciplines within plant sciences interrelate when applied
to particular crops.