Rice: Origin, History, Technology, and Production

Thorough coverage of rice, from cultivar development to marketing
Rice: Evolution, History, Production, and Technology, the third book in the Wiley Series in Crop Science, provides unique, single–source coverage of rice, from cultivar development techniques and soil characteristics to harvesting, storage, and germplasm resources. Rice covers the plant’s origins and history, physiology and genetics, production and production hazards, harvesting, processing, and products.
Comprehensive coverage includes:Color plates of diseases, insects, and other production hazardsThe latest information on pest controlUp–to–date material on marketingA worldwide perspective of the rice industry
Rice provides detailed information in an easy–to–use format, making it valuable to scientists and researchers as well as growers, processors, and grain merchants and shippers.

Spis treści:
Preface.
Contributors.
SECTION I: ORIGIN AND HISTORY.
Chapter 1.1: Origin, Domestication, and Diversification (Te–Tzu Chang).
Chapter 1.2: Biosystematics of the Genus Oryza (Duncan A. Vaughan and Hiroko Morishima).
Chapter 1.3: American Rice Industry: Historical Overview of Production and Marketing (Henry C. Dethloff).
Chapter 1.4: Origin and Characteristics of U.S. Rice Cultivars (David J. Mackill and Kent S. McKenzie).
SECTION II: THE RICE PLANT.
Chapter 2.1: Rice Morphology and Development (Karen A. K. Moldenhauer and Julia H. Gibbons).
Chapter 2.2: Rice Physiology (Paul A. Counce, David R. Gealy, and Shi–Jean Susana Sung).
Chapter 2.3: Genetics, Cytogenetics, Mutation, and Beyond (Georgia C. Eizenga and J. Neil Rutger).
Chapter 2.4: Techniques for Development of New Cultivars (Anna Myers McClung).
Chapter 2.5: Rice Biotechnology (Thomas H. Tai).
Chapter 2.6: Studies on Rice Allelochemicals (Agnes M. Rimando and Stephen O. Duke).
SECTION III: PRODUCTION.
Chapter 3.1: Global Rice Production (Bobby Coats).
Chapter 3.2: Rice Production (Joseph E. Street and Patrick K. Bollich).
Chapter 3.3: Rice Soils: Physical and Chemical Characteristics and Behavior (H. Don Scott, David M. Miller, and Fabrice G. Renaud).
Chapter 3.4: Soil Fertilization and Mineral Nutrition in U.S. Mechanized Rice Culture (Richard J. Norman, Charles E. Wilson, Jr., and Nathan A. Slaton).
Chapter 3.5: Rice Diseases (Don Groth and Fleet Lee).
Chapter 3.6: Rice Arthropod Pests and Their Management in the United States (M. O. Way).
Chapter 3.7: Rice Weed Control (Andy Kendig, Bill Williams, and C. Wayne Smith).
Chapter 3.8: Rice Marketing (Gail L. Cramer, Kenneth B. Young, and Eric J. Wailes).
SECTION IV: PRODUCTS AND PRODUCT PROCESSING.
Chapter 4.1: Rice Harvesting (Graeme R. Quick).
Chapter 4.2: Rice Storage (Terry A. Howell, Jr.).
Chapter 4.3: Rough Rice Drying and Milling Quality (Terry J. Siebenmorgan, Wade Yang, Rustico Bautista, and Auke Cnossen).
SECTION V: GERMPLASM RESOURCES.
Chapter 5.1: Germplasm Collection, Preservation, and Utilization (Harold E. Bockelman, Robert H. Dilday, Wengui Yan, and Darrell M. Wesenberg).
Index.

Okładka tylna:
Thorough coverage of rice, from cultivar development to marketing
Rice: Evolution, History, Production, and Technology, the third book in the Wiley Series in Crop Science, provides unique, single–source coverage of rice, from cultivar development techniques and soil characteristics to harvesting, storage, and germplasm resources. Rice covers the plant’s origins and history, physiology and genetics, production and production hazards, harvesting, processing, and products.
Comprehensive coverage includes:Color plates of diseases, insects, and other production hazardsThe latest information on pest controlUp–to–date material on marketingA worldwide perspective of the rice industry
Rice provides detailed information in an easy–to–use format, making it valuable to scientists and researchers as well as growers, processors, and grain merchants and shippers.