Over the next 30 years, agriculture will be called upon to sustain an additional 2 billion people using an increasingly fragile and fast disappearing natural resource base. Agricultural research has the potential to reduce want and famine, by boosting agricultural productivity. The challenge is to develop and implement technologies that are able to provide food security through increased yields and improved nutritional quality, while simultaneously protecting the environment from degradation, and addressing consumer concerns regarding food safety. Vegetables are important produce for human beings because they are nutritious food and also play a great role in improving health. Vegetables are vital sources of vitamins, minerals, dietary fibers, and many other bioactive molecules conferring the beneficial health effects. A vegetable rich diet can reduce a number of chronic diseases such as obesity, diabetes, cancer and other diseases that are linked to food nutrition. The importance of vegetables in human nutrition has already stimulated consumer interest, and there are many different types of vegetable consumption including salad, fresh-cut, and processed vegetables. As the volume of vegetable consumption increases more research and development on vegetable production, science, and technology are needed for quality improvement and better marketing systems. Vegetables: Growing Environment and Mineral Nutrition provides educators, students, growers, food technologists, agriculturalists and agronomists with a wide ranging examination of some of the conventional, novel and sustainable strategies that are being incorporated into vegetable production methods world-wide. The subject areas explored in this volume include: management factors that improve the cultivation and growth of vegetables under adverse environmental conditions; integrated disease management techniques that redesign the agricultural ecosystem to the advantage of the crop; recombinant DNA techniques that can enhance the nutritional quality of staple foods and create new products for health and well-being; and nutrient enriched produce capable of supplementing mineral deficiencies in the growing environment. This book provides a comprehensive account of some of the best approaches to maximizing the quality, nutrition, and yield in vegetable production through the amalgamation of traditional and innovative technologies. Crop protection, biotechnological innovation, tillage equipment, field preparation, seeds and transplant systems, irrigation and spraying practices, harvest and postharvest handling, season extension, and environmentally sensitive ways of handling pests, diseases, weeds, and wildlife are all thoroughly documented and referenced, providing a valuable resource for everyone interested in vegetable production systems.

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