Temperate Fruits

The book Temperate Fruits has 15 chapters. Part-I deals with General Considerations, and Part-II with Production Technology of 14 temperate fruits including eight rosaceous (Apple, Pear, Peach, Apricot, Plum, Cherry, Strawberry and Almond), one ebenaceous (Persimmon), one actinidiaceous (Kiwifruit), two juglandaceous (Walnut and Pecannut), one betulaceous (Hazelnut) and one fagaceous (Chestnuts) fruits. Each fruit crop is dealt under Introduction; Origin and Distribution; Choice of Cultivars; Climate and Soil Requirements; Propagation and Rootstocks; Planting; Cropping Systems; Nutrient Management; Water Management; Training and Pruning; Orchard Floor Management; Use of Growth Regulators; Floral Biology and Pollination; Crop Protection; Maturity, Harvesting and Yield; Post-Harvest Handling; and Storage

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