Buch, Englisch, 656 Seiten, Format (B × H): 188 mm x 260 mm, Gewicht: 1315 g
Origin, History, Technology, and Production
Buch, Englisch, 656 Seiten, Format (B × H): 188 mm x 260 mm, Gewicht: 1315 g
ISBN: 978-0-471-34516-9
Verlag: Wiley
Thorough coverage of rice, from cultivar development tomarketing
Rice: Evolution, History, Production, and Technology, the thirdbook in the Wiley Series in Crop Science, provides unique,single-source coverage of rice, from cultivar developmenttechniques and soil characteristics to harvesting, storage, andgermplasm resources. Rice covers the plant's origins and history,physiology and genetics, production and production hazards,harvesting, processing, and products.
Comprehensive coverage includes:
* Color plates of diseases, insects, and other productionhazards
* The latest information on pest control
* Up-to-date material on marketing
* A worldwide perspective of the rice industry
Rice provides detailed information in an easy-to-use format, makingit valuable to scientists and researchers as well as growers,processors, and grain merchants and shippers.
Autoren/Hrsg.
Weitere Infos & Material
Preface.
Contributors.
SECTION I: ORIGIN AND HISTORY.
Chapter 1.1: Origin, Domestication, and Diversification (Te-TzuChang).
Chapter 1.2: Biosystematics of the Genus Oryza (Duncan A. Vaughanand Hiroko Morishima).
Chapter 1.3: American Rice Industry: Historical Overview ofProduction and Marketing (Henry C. Dethloff).
Chapter 1.4: Origin and Characteristics of U.S. Rice Cultivars(David J. Mackill and Kent S. McKenzie).
SECTION II: THE RICE PLANT.
Chapter 2.1: Rice Morphology and Development (Karen A. K.Moldenhauer and Julia H. Gibbons).
Chapter 2.2: Rice Physiology (Paul A. Counce, David R. Gealy, andShi-Jean Susana Sung).
Chapter 2.3: Genetics, Cytogenetics, Mutation, and Beyond (GeorgiaC. Eizenga and J. Neil Rutger).
Chapter 2.4: Techniques for Development of New Cultivars (AnnaMyers McClung).
Chapter 2.5: Rice Biotechnology (Thomas H. Tai).
Chapter 2.6: Studies on Rice Allelochemicals (Agnes M. Rimando andStephen O. Duke).
SECTION III: PRODUCTION.
Chapter 3.1: Global Rice Production (Bobby Coats).
Chapter 3.2: Rice Production (Joseph E. Street and Patrick K.Bollich).
Chapter 3.3: Rice Soils: Physical and Chemical Characteristics andBehavior (H. Don Scott, David M. Miller, and Fabrice G.Renaud).
Chapter 3.4: Soil Fertilization and Mineral Nutrition in U.S.Mechanized Rice Culture (Richard J. Norman, Charles E. Wilson, Jr.,and Nathan A. Slaton).
Chapter 3.5: Rice Diseases (Don Groth and Fleet Lee).
Chapter 3.6: Rice Arthropod Pests and Their Management in theUnited States (M. O. Way).
Chapter 3.7: Rice Weed Control (Andy Kendig, Bill Williams, and C.Wayne Smith).
Chapter 3.8: Rice Marketing (Gail L. Cramer, Kenneth B. Young, andEric J. Wailes).
SECTION IV: PRODUCTS AND PRODUCT PROCESSING.
Chapter 4.1: Rice Harvesting (Graeme R. Quick).
Chapter 4.2: Rice Storage (Terry A. Howell, Jr.).
Chapter 4.3: Rough Rice Drying and Milling Quality (Terry J.Siebenmorgan, Wade Yang, Rustico Bautista, and Auke Cnossen).
SECTION V: GERMPLASM RESOURCES.
Chapter 5.1: Germplasm Collection, Preservation, and Utilization(Harold E. Bockelman, Robert H. Dilday, Wengui Yan, and Darrell M.Wesenberg).
Index.
