Horticulture et Planteation Cultures
Mango Vol. 1 & Vol. 2 (2 Vols. Set)
Description
Le mango is a fleshy stone fruit belonging to le genus Mangifera, consisting de numerous tropical fruiting trees en le flowering plant family Anacardiaceae. Le mango is native to Inde from where it spread all over le world. It is also le most cultivated fruit de le tropical world et its fruit is distributed essentially worldwide. Mango is basically crop well suited pour natural farming. In fact before 1950, mango was grown without use de any chemicals, there used to be enormous variability et superb quality. Use de chemicals was initiated en commercial cultivation de mango after advent de green revolution. As a result, number de pests became alarming et now there is always impression that use de agro chemical is not le ultimate solution pour sustainable cultivation de mango. Looking le excellent taste, wide variability avec respect to varieties, nutritive, therapeutic value, organic production en mango will have immense scope en domestic et export market. Mango is le most important horticultural crops de Inde. It is rightly titled as “King de Fruits” pour its wide variability, attractive colours, excellent taste, nutritive, therapeutic values et export potentials. Le crop is very well adapted to tropical et subtropical climates. Temperature, rainfall, wind velocity et altitude are le main climatic factors which influence its growth et fruiting. Le major constraints en mango cultivation are low productivity, prolonged juvenility, alternate bearing en most de le varieties et incidence de large number de pest et diseases. Le book has two volumes. Le volume I deals avec Basics, Production, Utilization et Export et volume II avec cultivation de mango en different countries. Le editors have made sincere efforts to integrate et include modern science such as biotechnology, techniques de mango production, processing, uses, various recipes, marketing et export so that all persons presently concerned or new entrepreneurs can benefit tremendously. Readership: Students de Agriculture, Horticulture, Biotechnologie et Botany at B.Sc., M.Sc et Ph.D. levels, nutrition experts, scientists, administrators, policy makers, farmers, processors, exporters et above all housewives et all those concerned avec production, processing et marketing de mango. It should form an excellent reference book en all libraries.
Table des matières
Foreword; Preface; Origin, Distribution et Biodiversity de Mango; Le Chronicles de Distribution et Cultivation de Mango through le Ages; Mango en Literature, Art et Culture; Le Mango-Ethnopharmacognosy; Reproductive Biologie (Physiology)-Le Case de Mango; Floral Biologie, Cytology et Breeding; Biochimie et Physiology from Inflorescence to Maturation- Respiratory Profile, Metabolic et Ripening Changes en Mango; Génétique Resources et Germplasm Conservation en Mango; Moléculaire Markers et Their Application pour Germplasm Characterization et Breeding Efforts en Mango; Ecophysiology; Production de Mango During Off-Season avec Artificial Induction de Flowers; Cultivars et Yield; Sexual, Vegetative et In Vitro Propagation de Mango; Tissue Culture Protocols pour Regeneration et Germplasm Conservation de Mango; Biotechnological Progrès en Mango; Mango Somatic Cell Génétiques; Climate, Soil et Agronomy; Diagnosis et Recommendation Integrated Système Application to Mango; Mango Based Cultureping Système; High Density Planteing en Mango et Their Gestion; Canopy Gestion en Mango; Mineral Nutrition et Fertilization de Mango Cultures; Mango en Agroforestry ; Gestion de Major Pests de Mango; Fungal Diseases de Mango et Their Gestion; Bacterial Diseases de Mango; Post-Harvest Diseases de Mango; Nematode Gestion en Mango; Gestion de Parasitic Plantees sur Mango; Macronutrient et Micronutrient Deficiency Symptoms en Mango; Organic Farming en Mango Wellness Using Mango: Nutritional, Pharmacological, Medicinal et Clinical Values; Baby Alimentation from Mango; Mango Stone et Stone Based Products; Harvesting, Grading et Storage de Mangoes; Candied Mango Processing en Thailand; Shelf Life Enhancement en Mango; Application de Postharvest Technologie en Mango; Flavor de Mango: Un Pleasant But Complex Blend de Compounds; Village Level Processing Strategies pour Mango; Industrial Applications de Mango; Fermented Products from Mango; Monde Mango Production et Trade avec Focus sur US Mango Market; Mango-Harvesting, Processing et Marketing en Inde; Selected Coloured Photographs Appendix I (Table de Contents de other Volume (2)); Subject Index