Abstract
Vegetables which are now grown are improvements in terms of yield compared to the few original selections. Improvement has been mainly by selection, aiming for high yield per plant but more important for ability to harvest the highest yield, store it and then process it. Cereals have been selected partly to help free-threshing, which needs a tough rachis, cotton has been selected for excellent lint formation and potato has been selected for its unit size, big tubers being easier to peel and process. Likewise, the aim in standing crops is to have even ripening, upright stature despite rain and wind, easy cutting with a low proportion of inedible waste, quick drying for crops to be dehydrated or slow drying for crops to be stored as lifted.
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© 1974 Allen Jones
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Jones, A. (1974). Vegetable Genetics. In: World Protein Resources. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7161-8_19
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DOI: https://doi.org/10.1007/978-94-011-7161-8_19
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-011-7163-2
Online ISBN: 978-94-011-7161-8
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