蔬菜作物生產對我們的健康非常重要，也是大家持續關注的議題。蔬菜生產的方式不僅影響我們的健康，也影響我們的環境。在已開發國家，一般民眾對於生產作業的安全性及永續性普遍不了解或誤解。

　　本書便以科學方法闡釋蔬菜生產的現代慣行栽培與商業永續栽培的理論，從蔬菜的基本植物學、生長和發育的環境條件及營養元素需求、栽種、採收，到蔬菜採收後的處理。首先介紹蔬菜作物的栽培歷史、不同投入量的生產基礎及方式，包括有機栽培，並討論如何增進蔬菜品質、減少蔬菜的生物性汙染、遵行良好農業規範來達到真正的食物安全；也重視水資源管理、栽培制度、設施的運用、作物的營養管理，以及分子生物應用於作物改良。後半部則詳述許多重要的世界蔬菜，除了番茄、馬鈴薯、萵苣外，一些栽培不廣的蔬菜，像大黃、辣根、菇類也有收錄，並分科討論各別作物的特性、生產、病蟲害、採收、品質與營養價值以及對我們健康的功用，以增進讀者知識及觀點。

　　作者Gregory E. Welbaum教授出生於世代經營農場、生產作物的家庭，本身就是蔬菜生產的業者；後來任教維吉尼亞理工暨州立大學，在課堂及網路教學蔬菜作物逾二十載。本書內容為蔬菜生產及實務，特別設計配合蔬菜作物的生產，不僅適合作為作物組和園藝系學生的教科書，對實際從事生產的一般民眾也是有用的參考書。

Vegetable crop production is very important to our health and is an ongoing topic of concern. The way vegetables are produced not only affects our health, but also our environment. In developed countries, the general public generally does not understand or misunderstand the safety and sustainability of production operations.

This book uses scientific methods to explain the theory of modern conventional cultivation and commercial sustainable cultivation of vegetable production, from the basic botany of vegetables, environmental conditions for growth and development and nutritional element requirements, planting, harvesting, to post-harvest processing of vegetables. It first introduces the history of vegetable crop cultivation, the production basis and methods of different inputs, including organic cultivation, and discusses how to improve vegetable quality, reduce biological pollution of vegetables, and follow good agricultural practices to achieve true food security. It also pays attention to water resources management, cultivation systems, use of facilities, crop nutrition management, and the application of molecular biology in crop improvement. The second half details many important world vegetables. In addition to tomatoes, potatoes, and lettuce, some vegetables that are not widely cultivated, such as rhubarb, horseradish, and mushrooms, are also included. The characteristics, production, pests and diseases, harvesting, quality, and nutritional value of each crop are discussed in detail, as well as their effects on our health, in order to enhance readers' knowledge and perspectives.

The author, Professor Gregory E. Welbaum, was born in a family that has been operating farms and producing crops for generations. He himself is a vegetable producer. He later taught at Virginia Polytechnic Institute and State University and taught vegetable crops in classrooms and online for more than 20 years. This book covers vegetable production and practice, and is specially designed to suit the production of vegetable crops. It is not only suitable as a textbook for crop group and horticulture students, but also a useful reference book for ordinary people who are actually engaged in production.

蔬菜學（2版）
Vegetable Production and Practices
作者： Gregory E. Welbaum
譯者： 曹幸之, 廖芳心, 李阿嬌, 許家言, 王自存, 黃益田
出版社：五南

Vegetable Science (2nd Edition)
Vegetable Production and Practices
Author: Gregory E. Welbaum
Translators: Cao Xingzhi, Liao Fangxin, Li Ajiao, Xu Jiayan, Wang Zicun, Huang Yitian
Publisher: Wunan