Abstract
Vegetables, perfect definition yet to come, are edible plants whose parts or whole plant is used as uncooked (salad, desserts, garnish, snack, etc.) or cooked foods. Before farming, humans were hunters and food gatherers. They foraged plants and started their cultivation as an essential part of food, which over the centuries has now developed much-in-demand sophisticated plant sciences, vegetable science being one of them. This vegetable science has developed not only high-yielding nutritious very large number of vegetable varieties/hybrids for different climates, regions, and conditions but also technologies to combat climate change, suitable for controlled environment for their production during on and off season as well as during adverse weather. Vegetable varieties have been evolved with high nutrition through conventional plant breeding and molecular breeding (biofortification) to suite several new production systems.
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Singh, B. (2023). New Systems of Vegetable Production: Protected Cultivation, Hydroponics, Aeroponics, Vertical, Organic, Microgreens. In: Singh, B., Kalia, P. (eds) Vegetables for Nutrition and Entrepreneurship. Springer, Singapore. https://doi.org/10.1007/978-981-19-9016-8_2
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DOI: https://doi.org/10.1007/978-981-19-9016-8_2
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