Bosland P.W., Votava E.J. Peppers: Vegetable and Spice Capsicums

2-nd edition. — CABI, 2012. — 248 p. — (Crop Production Science in Horticulture, 22).
ISBN 978-1-84593-825-3.Although thought of as a minor crop, peppers are a major world commodity due to their great versatility. They are used not only as vegetables in their own right but also as flavorings in food products, pharmaceuticals and cosmetics. Aimed at advanced students and growers, this second edition expands upon topics covered in the first, such as the plant’s history, genetics, production, diseases and pests, and brings the text up to date with current research and understanding of this genus. New material includes an expansion of marker-assisted breeding to cover the different types of markers available, new directions, and trends in the industry, the loss of germplasm and access to it, and the long term preservation of Capsicum resources worldwide.Contents:
Introduction.
Domestication, History and Spread.
Ethnobotany.
Iconography.
Value and Crop Area.
Nutrition.
Medicinal Use.Taxonomy, Pod Types and Genetic Resources.Number of Species.
Biological/Morphological Species.
Wild Pepper Fruits.
Domesticated Species.
Pod Types.
Additional Species.
USDA Capsicum Germplasm Collection.
Additional Germplasm Collections.
Intellectual Property Rights.
Botany.Embryo and Seedlings.
Stem and Leaves.
Development.
Flower Differentiation.
Flower.
Pollen.
Calyx/Pedicel.
Fruit Development.
Seeds.Pollination.
Hybridization.DescriptionDormancy and Germination.
Chemical Composition.
Seed Yield.
Genetics, Plant Breeding and Biotechnology.Genetics.
Flowers and Mode of Reproduction.
Making Controlled Hybridization.
Breeding Methods.
Hybrid Seed Production.
Interspecific Hybridization.
Breeding for Disease and Pest Resistance.
Biotechnology.
Genetic Engineering.
Tissue Culture.Chemical Composition.
Water.
Carbohydrates.
Lipids.
Amino Acids, Proteins and Microelements.
Flavors and Aromas.
Anthocyanins.
Antioxidants.
Vitamins.
Carotenoids.
Antioxidative Properties.
Capsaicinoids.
Influencing Chemical Composition.
Production.Climate Requirements.
Soil Type.
Preparing the Land.
Planting.
Irrigation.
Cultivation.
Fertilizers.
Mycorrhizal Fungi.
Nutrient Deficiencies.
Flower Drop.
Growth Regulators.
Weed Control.
Disease and Pest Control.
Greenhouse Production.
Row Tunnels.Harvesting.Hand Harvesting.
Harvesting Aids.
Machine Harvesters.
Pod Type and Plant Habit.
Trash Removal.
Sorting and Grading.
Mechanical Injury.
Red Pepper Harvest.
Postharvest Handling.
Fresh.
Canned.
Brined and Pickled.
Frozen.
Fermented.
Dehydrated.
Measuring Color.
Oleoresin.
Disorders, Diseases and Pests.Abiotic Disorders.
Biotic Disorders.