1Preface
1983.5 BIOCHEMICAL PARAMETERS AS ASSESSMENT TOOL FOR NUTRIENT STATUS OF FRUIT TREES
2Chapter 1.Introduction To Vegetables And Fruits
1993.6 Self-Assessment
31.1 VEGETABLES AND FRUITS IN HEALTHY DIET
200Chapter 4. Apple Scab and its Management
4Vitamins and Minerals in Fruit and Vegetables: Fruit and Vegetables for Good Health
2014.1 introduction
51.1.1 Classification of Fruit and Vegetables
2024.2 MANAGEMENT OF APPLE SCAB
6Legumes
2034.2.1 Breaking the Disease Cycle
7Colors of Fruits and Vegetables
2044.2.2 Managing Apple Scab with Fungicides
8Vegetables, Fruits, and Disease
2054.2.3 Rationale for Chemical Control
9Blood Pressure
2064.2.4 Destruction of Sources of Primary Inoculum
10Cancer
2074.3 LOOKING TO THE FUTURE
11Diabetes
2084.4 ART AND CHALLENGES OF POST-HARVEST DISEASE MANAGEMENT IN APPLES
12Weight
2094.5 FUNGAL DISEASES
131.1.2 Gastrointestinal Health
2104.5.1 Latent Infection
14Selecting Fruits and Vegetables
211Lenticel rot
15Fruit and Vegetable Serving Suggestions for Your Family’s Health
212Core rot
161.1.3 Preparation and Cooking of Fruit and Vegetables
213Eye rot and calyx end rot
171.1.4 Daily Allowances of Fruit and Vegetables: Difference between Fruits and Vegetables?
2144.5.2 Wound Pathogens
181.1.5 Fruits Often Mistaken for Vegetables
2154.5.3 Other Post-harvest Fungal Diseases
191.1.6 Vegetables with a Sweeter Flavor
2164.6 PHYSIOLOGICAL DISORDERS
201.1.7 Compare Nutritionally Effect
2174.7 TRADITIONAL METHODS OF CONTROL
211.2 HEALTH BENEFITS OF FRUITS AND VEGETABLES
2184.7.1 Control of Factors Influencing the Fruit Physiology
22Why is adequate Fruit and Vegetable Consumption so important?
2194.7.2 Sanitation
23Antioxidants
2204.7.3 Chemical Treatments against Post-harvest Diseases
24What you should know
2214.8 Self-Assessment
25Reduce your disease risk
222Chapter 5. Diseases of Potato and Tomato
261.2.1 It’s all good
2235.1 DISEASES OF POTATO
27Why Fruits and Vegetables Are Important
224Disease Symptoms
28Everyone Needs to Eat More Fruits and Vegetables
2255.1.1 Survival And Spread
29Fruits and Vegetables Fight to Protect Your Health
226Favorable conditions
30Fruits and Vegetables Contain Powerful Phytochemicals (fight-o-chemicals)
227Control Measures
31Fruits and Vegetables and Weight Management
2285.1.2 Late Blight
32Fruits and Vegetables and Energy
2295.1.3 Disease Symptoms: Physical Description
331.2.2 Pectin in Fruits for Jellies
2305.1.4 Potato, Identifying Diseases
34How Pectin Works
231Common Scab (Streptomycesspp.)
35Working with Pectin
232Early blight (Alternaria solani)
36High-Pectin Fruits
233Fusarium Dry Rot (Fusarium spp.)
37Moderate-Pectin Fruits
234Black Dot (Colletotrichum coccodes)
38Low-Pectin Fruits
235Silver Scurf (Helminthosporium solani)
391.2.3 Preservation: Why Fruit Jellies are Stable
236Black Scurf and Rhizoctonia Canker (Rhizoctonia solani)
40Jelly
237Pink Rot (Phytophthora erythroseptica) and Pythium Leak (Pythium spp.)
41Jam
238Late Blight (Phytophthora infestans)
42Fruit butter
239Potato Virus Y
43Marmalade
240Physiological Disorders
441.2.4 Manufacturing Procedure for Fruit Jelly Products
2415.1.5 Bacterial Diseases: Fungal diseases
45Pectin
2425.1.6 Potato Eel Worm or Golden Nematode of Potato
46Low-methoxyl pectins
243The following are some other diseases of importance affecting potato
471.2.5 Hot Break Vs. Cold Pressing
244Viral Diseases
48Grapes
245Leaf Roll
49Apples
246Mosaic
50Berries
2475.2 POTATO DISEASE MANAGEMENT
511.2.6 Formulating a Standard Jelly
2485.2.1 The Why, When, and How of Potato Seed Evaluation
521.2.7 Jelly Processing
2495.2.2 External Diagnosis
531.2.8 Boiling
2501. Common scab – Streptomyces scabies, bacteria
54Acidity of jelly
2512. Powdery scab – Spongospora subterranea, fungus
55Packaging
2523.Rhizoctonia (black scurf) – Rhizoctonia solani, fungus
561.3 FREE RADICALS, OXIDATIVE STRESS, AND ANTIOXIDANTS
2534 a, b.Silver scurf – Helminthosporium solani, fungus
571.3.1 Use of Antioxidant Supplements : Safety
2545.2.3 External/Internal Diagnosis
581.3.2 Rigorous Trials of Antioxidant Supplements
2555 a, and 5b.Bacterial soft rot – Erwinia carotovora subsp. carotovora (Ecc) and other bacteria
59Observational and Laboratory Studies
2566. Blackleg – Erwinia carotovora subsp. atroseptica (Eca), bacteria
60Clinical Trials of Antioxidants
2577. Early blight – Alternaria solani, fungus
611.3.3 Why Don’t Antioxidant Supplements Work?: If You Are Considering Antioxidant Supplements
2588 a, b.Freezing and chilling injury, nonpathogenic
621.3.4 NCCIH- and NIH-Funded Research
2599.Fusarium dry rot– Fusarium spp., fungus
631.4 Self-Assessment
26010.Late blight – Phytophthora infestans, fungus
64Chapter 2. Diseases of Ornamental Vegetable
26111. Leak – Pythium spp., fungus
652.1 Ornamental Vegetable Garden Plants and Ideas
26212.Mechanical injury and cracking, nonpathogenic
662.1.1 The Beautiful and Practical Vegetable Garden: Garden Design Can Be Ornamental
26313.Pink rot – Phytophthora erythroseptica, fungus
672.1.2 Fertilizer Options for the Vegetable Garden
26414.Ring rot – Corynebacterium sepedonicum, bacteria
682.1.3 Apply Fertilizer to Vegetable Garden: How Often Should You Fertilize a Vegetable Garden?
26515 a, and 15b. Root-knot nematode – Meloidogyne spp., nematode
692.1.4 Ornamental Vegetable Garden: Including Lettuce Varieties
2665.2.4 Internal Diagnosis
70Cimmaron and Freckles Lettuce for Bronze and Burgundy
26716.Blackheart, nonpathogenic
71Galactic Lettuce in Hues of Burgundy
26817.Blackspot, nonpathogenic
72Rainbow Chard--Feast of Colors
26918.Fusarium wilt – Fusariumspp., fungus
73Pepper Plants Offer Red, Orange, Purple, Yellow and Green
27019. Net necrosis – Potato leafroll virus
742.1.5 Ornamental Eggplant Varieties
27120.Verticillium wilt – Verticillium spp., fungus
75Sungold Orange Cherry Tomatoes
2725.2.5 Blackleg and Soft Rot of Potato Caused by Dickeya
76Growing Beans for a Splash of Purple and Yellow
273Taxonomy and Nomenclature
77Red Cabbage, Orange and Purple Cauliflower, Purple Broccoli Add to the Fun
274Host Range
782.1.6 Ornamental Herbs add Beauty to the Garden: Veggies and Herbs for Container Foliage
275Geographical Distribution
792.1.7 Ornamental Vegetable Plants: Caring for Decorative Edibles
276Symptoms
802.1.8 Factors that Determine Successful Vegetable Production from the Early Beginnings
277Epidemiology
812.1.9 Key Factors for Vegetable Farming
278Pathogenicity Determinants and Resistance
82Site Selection
279Significance and Economic Loss
83Field Topography
280Management
84Soil type and quality
2815.2.6 Common Scab of Potato Caused by Streptomyces Species
85Water
2825.3 DISEASES OF TOMATO
86Crop and Variety Selection
283Damping Off
87Market development
284Damage symptoms
882.2 Bacterial Diseases of Vegetable Crops: Leaf Spots and Blights
285Favorable conditions
89Start with Clean Seeds and Transplants
286Survival and spread
902.2.1 Common Diseases of Leafy Vegetables: Photos, Prevention, and Treatment
2875.3.1 Tomato Diseases and Disorders
91Downy Mildew (Peronospora parasitica)
288Bacterial Wilt
92Symptoms
289Prevention and Treatment
93Alternaria Leaf Spot
2905.4 DISEASE MANAGEMENT
94Frogeye Leaf Spot
2915.4.1 Biological Management
95White Spot
2925.4.2 Cultural Management
96Bacterial Soft Rot
2935.4.3 Sanitation
97Powdery Mildew
2945.4.4 Chemical Management
98Anthracnose
2955.4.5 Preventing Tomato Plant Disease
99Symptoms
2965.5 Self-Assessment
100Wire stem
297Chapter 6. Diseases of Pea and Beans
101Bottom Rot
2986.1 Concept of Diseases of Pea
102Damping-Off
2996.1.1 Asocochyta Blight
103Blackleg
300Disease Symptoms
104White Rust
301Survival and spread
105Yellows
302Favorable conditions
106Clubroot
3036.1.2 Bacterial Blight
107Black Rot
304Symptoms
108Mosaic
305Factory Favoring
109Root Nematode
3066.1.3 Early Risk Pests and Diseases
1102.2.2 Soilborne Diseases
307Field trips (Thrips angusticeps)
111Damping-off (Fusarium, Rhizoctonia, and Pythium spp.)
308Downy mildew (Peronospora viciae)
112Symptoms
3096.1.4 Pre/Early Flower Pests and Diseases
113Control
310Pea aphid (Acyrthosiphon pisum)
114Root-knot (Meloidogyne spp.)
311Pea cyst nematode (Heterodera goettingiana)
115Symptoms
312Marsh spot / Manganese deficiency
116Control
3136.1.5 Late Flower/Early Pod Pests and Diseases
1172.3 Strategies for Disease Management
314Pea moth larvae (Cydia nigricana)
1182.3.1 Site Selection and Preparation
315Leaf and pod spots
119Seed health
316Grey mould (Botrytis spp)
120Sanitation
3176.1.6 Later Disease Risks
121Irrigation
318Powdery mildew (Erysiphe pisi)
122Seed and soil
319Other Disease Risks
123Residue management
320Pea wilt (Fusarium oxysporum f. sp. pisi)
1242.3.2 Pest Management: Definition and Significance
321Foot, root and stem rots
1252.3.3 Methods of Pest Management
322Bacterial blight (Pseudomonas syringae pv. pisi)
1262.3.4 Managing Pests
3236.2 DISEASES OF BEAN
1272.3.5 Weed Control
324Cause, Symptoms, and Signs: Disease Management
1282.3.6 Competition/Crop Rotation
3256.2.1 Bean and Southern Pea Diseases
129Flaming
3266.2.2 Anthracnose: Prevention and Treatment
130Cultivation
3276.2.3 Bean Root Rots: Prevention and Treatment
1312.3.7 Pre-plant Irrigation/Cultivation
3286.2.4 Rust: Prevention and Treatment
132Crop Competition
3296.2.5 Bacterial Blights
133Mulching
330Prevention and Treatment
134Solarization
331Disease Cycle
1352.3.8 Beneficial Organisms (Geese)
332Cultural Control
136Chemical Control
333Chemical Control
137Insect Control
3346.2.6 Mosaic Viruses: Prevention and Treatment
138Field Scouting
3356.2.7 Powdery Mildew: Prevention and Treatment
139Record Keeping
3366.2.8 Cercospora Leaf Spot: Prevention and Treatment
140Insect Trapping
3376.2.9 Watery Soft Rot: Prevention and Treatment
141Avoidance
3386.3 Self-Assessment
1422.3.9 Physical Barriers: Trap Cropping and Crop Rotation
339Chapter 7. Diseases of Okra and Crucifers
1432.3.10 Biologicals
3407.1 LADY FINGER PLANT DISEASES, PESTS, SPACING (OKRA)
1442.3.11 Pesticides, Soaps and Oils
3417.1.1 A guide to Lady Finger Plant Diseases, Pests and Control Measures
145Diatomaceous Earth
3427.1.2 Okra/Lady Fingers Growing Conditions
146Herbal Sprays
3437.1.3 Common Pests and their Effects in Lady Finger Plant
1472.4 Disease Control
344Control methods for ladyfinger/Okra diseases and pests
1482.4.1 Management Strategies
345Charcoal rot
1492.4.2 Organic Vegetable Pest Control
3467.2 DAMPING OFF ON OKRA PLANT
1502.4.3 Types of Organic Vegetable Pest Control
3477.2.1 Powdery mildew of Okra Plant
151Importation
348White mold of the okra plant
152Augmentation
349Enation leaf curl disease
153Conservation
3507.2.2 Spotted Boll Worm: Jassid
1542.4.4 Organic Pest Control Methods in Vegetables
3517.2.3 Spider mites of Okra Plant
1552.4.5 Prevention Pests in an Organic System
3527.2.4 Loopers of the okra plant
1562.4.6 Methods of Organic Vegetable Pest Control
3537.2.5 Aphids of okra
1572.4.7 Common and Troublesome Pests in Vegetables: Organic Vegetable Pest Control Process
3547.2.6 Root-knot Nematode of Okra
1582.5 Self-Assessment
3557.2.7 Corn Earworm
159Chapter 3. Nutrient Deficiency Disorders in Fruit Trees and their Management
3567.2.8 Other measures for Lady Finger Okra Plant Pests
1603.1 MANAGEMENT OF NUTRIENT DISORDERS
3577.3 DISEASES OF CRUCIFERS
1613.2 THE ROLE OF NUTRIENTS
3587.3.1 Black Rot of Crucifers
1623.2.1 Macronutrients
3597.3.2 Symptoms and Signs
163Nitrogen
360Disease Cycle
164Phosphorus
361Control
165Potassium
3627.4 IDENTIFICATION AND CONTROL OF CRUCIFER DISEASES
166Calcium
3637.4.1 Black Rot
167Magnesium
3647.4.2 Black Leg
168Sulfur
3657.4.3 Club Root
1693.2.2 Micronutrients
3667.4.4 Alternaria Leaf Spot
170Manganese
3677.4.5 Downy Mildew
171Copper
3687.4.6 Fusarium Yellows
172Zinc
3697.4.7 White Rust
173Molybdenum
370Boron Deficiency
174Boron
371Brown Bud
175Iron
3727.5 Self-Assessment
176Nickel
373Glossary
1773.3 VISUAL/CHARACTERISTIC SYMPTOMS OF DEFICIENCY OF ESSENTIAL NUTRIENTS
374References
1783.3.1 Macro-Nutrient Deficiencies
375Index
179Nitrogen
376A
180Phosphorus
377B
181Potassium
378C
182Calcium
379D
183Magnesium
380E
184Sulfur
381F
1853.3.2 Micro Nutrient Deficiencies
382G
186Iron
383H
187Manganese
384I
188Copper
385L
189Zinc
386M
190Molybdenum
387N
191Boron
388O
1923.4 SOIL ANALYSIS
389P
1933.4.1 Macronutrients: Micronutrients
390R
1943.4.2 Plant Analysis
391S
1953.4.3 Sampling and Sample Preparation
392T
1963.4.4 Bark Analysis
393V
1973.4.5 Fruit Analysis
394W
