Chemistry in the kitchen garden / James R. Hanson.

Format:

Book

Author/Creator:

Hanson, James Ralph.

Language:

English

Subjects (All):

Gardens.

Chemistry.

Chemical ecology.

Botanical chemistry.

Plant ecophysiology.

Physical Description:

xiv, 210 pages : illustrations ; 25 cm

Place of Publication:

Cambridge UK : RSC Publishing, [2011]

Summary:

Over the past decade there has been a resurgence of interest in growing fruit and vegetables in the garden and on allotments. Apart from the recreational, economic and environmental benefits, a major driving force has been an increasing awareness of the beneficial constituents of fruit and vegetables.

Chemistry in the Kitchen Garden is aimed at readers with a chemical background who wish to know a little more about the natural products that they are eating, their beneficial effects, and the roles that these compounds have in nature. Developments in the understanding of the ecological and beneficial chemistry of fruit and vegetables have made the exploration of their chemical diversity a fascinating and expanding area of natural product chemistry and readers will obtain some 'taste' for this chemistry from the book. It develops in more detail the relevant sections from the earlier RSC book 'Chemistry in the Garden'.

The book begins with an outline of the major groups of compound that are found in fruit and vegetables. This is followed by a description of aspects of environmental chemistry that contribute to the successful cultivation of these crops. Subsequent chapters deal with individual plants which are grouped in terms of the part of the plant, roots, bulbs and stems, leaves, seeds, that are used for food. The final chapters deal with fruit and herbs. Book jacket.

Contents:

Chapter 1 Natural Products in Fruit and Vegetables 1

1.1 Introduction 1

1.2 The Biosynthetic Relationship of Natural Products 4

1.3 Sugars 5

1.4 Structural and Storage Polysaccharides 6

1.5 Lignin 8

1.6 Low Molecular Weight Natural Products 9

1.7 Fatty Acids and Polyketides 9

1.8 Terpenes and Steroids 11

1.9 Phenylpropanoid Compounds 16

1.10 Amino Acids 19

1.11 Alkaloids 21

1.12 Vitamins 21

1.13 Plant Hormones 24

Chapter 2 Chemistry and the Growing Environment 31

2.1 The Soil 31

2.2 The Mineral Structure of the Soil 32

2.3 The Organic Content of the Soil 34

2.4 Nutrients from the Soil 35

2.5 The Effect of pH 37

2.6 Brown Field Sites 37

2.7 Microbial Interactions within the Soil 38

2.8 Crop Rotation 41

2.9 Fertilizers 42

2.10 Compost 43

2.11 Weeds 45

2.12 Herbicides 46

2.13 Germination of Seeds 49

2.14 Insect Pests 50

Chapter 3 The Chemistry of Root and Stem Vegetables 54

3.1 Potatoes 54

3.2 Carrots 62

3.3 Parsnip 64

3.4 Beetroot 65

3.5 Radish 67

3.6 Bulb and Stem Vegetables 68

3.7 Onions 70

3.8 Garlic 73

3.9 Leeks 74

3.10 Asparagus 75

3.11 Celery 76

3.12 Rhubarb 78

Chapter 4 Green Leaf Vegetables 80

4.1 Introduction 80

4.2 Chlorophyll 81

4.3 Glucosinolates 83

4.4 Phytoalexins of the Brassicas 85

4.5 Cabbage 85

4.6 Broccoli 88

4.7 Cauliflower 89

4.8 Spinach 90

4.9 Lettuce 91

4.10 Chicory 92

4.11 Globe Artichoke 93

Chapter 5 Seed Vegetables 95

5.1 Introduction 95

5.2 The Legumes 96

5.3 Gibberellin Plant Hormones in the Legumes 97

5.4 Aphids on the Legumes 99

5.5 Peas 101

5.6 Broad Beans 103

5.7 Runner Beans 104

5.8 Sweet Corn 105

Chapter 6 Greenhouse Crops 108

6.1 Introduction 108

6.2 Tomatoes 108

6.3 Aubergines 112

6.4 Peppers 113

6.5 The Cucurbits 114

6.6 Cucumbers 115

6.7 Pumpkins, Marrows and Courgettes 116

Chapter 7 Fruit Trees and Bushes 119

7.1 Introduction 119

7.2 Apples 120

7.3 Quinces 124

7.4 Plums 125

7.5 Peaches 127

7.6 Sweet Cherries 128

7.7 Figs 128

7.8 Berry Fruits 129

7.9 Blackcurrants, Redcurrants and Gooseberries 131

7.10 Raspberries 133

7.11 Strawberries 134

7.12 Grapes 137

Chapter 8 Culinary Herbs 139

8.1 Introduction 139

8.2 Mints 140

8.3 Basil 143

8.4 Thyme 144

8.5 Lemon Balm 144

8.6 Rosemary 144

8.7 Hyssop 145

8.8 Marjoram 146

8.9 Sage 147

8.10 Parsley 149

8.11 Coriander 150

8.12 Dill and Fennel 150

8.13 Cumin 151

8.14 Bay Laurel 151

8.15 Chives 152

8.16 The Curry Plant 153.

Notes:

Includes bibliographical references (pages 158-168) and index.

ISBN:

9781849733236

1849733236

OCLC:

745978718