Onions and other Vegetable Alliums. 1994. (Crop Produc- tion Science in Horticulture, Ser. no. 3). figs. tabs. XI,236 p. gr8vo. Paper bd.

The edible alliums are some of the most ancient cultivated crops andinclude onions, leeks, shallots, garlic and chives. They are grown inmost regions of the world, from the subarctic to the humid tropics,although bulb onions are best adapted to production in subtropical andtemperate areas. This book introduces the scientific principles thatunderlie production practice. It begins by discussing the classification, origins, distribution and economic importance of the major foodalliums, before considering their structure, genetics and breeding.Chapters then follow on the physiology of crop growth, development andyield, on crop production and on flowering and seed production. Somealliums are harvested as bulbs and others as green shots, and a chapteris devoted to the storage and dormancy of both types. Pests, diseasesand weeds are then discussed, before a final chapter on the biochemistryand food science of alliums. The book is written at a level suitable forstudents of horticulture, crop science and food science, as well as forgrowers and crop consultants interested in the scientific principlesthat form the basis of their practice. It also provides a valuableexample of how the different disciplines within plant sciences interrelate when applied to particular crops.