Vegetation productivity - Open Access .click

2004
Vegetables are defined as the fresh parts of plants which, either raw, cooked, canned or processed in some other way, provide suitable human nutrition. Fruits of perennial trees are not considered to be vegetables. Ripe seeds are also excluded (peas, beans, cereal grains, etc.).
H.-D. Belitz, W. Grosch, P. Schieberle
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Vegetables and Vegetable Products

2011
Useful testing for the microbiological safety and quality of vegetable products is discussed. Ingredient, in-process, environmental, shelf life and end product tests vary in relative importance for different product types. This chapter covers primary production, fresh and fresh cut vegetables, cooked vegetables, frozen vegetables, canned vegetables ...
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Vegetables and vegetable products

1998
A vegetable is the edible component of a plant including leaves, stalks, roots, tubers, bulbs, flowers and seeds. In mushrooms, the fruiting body is usually the organ of interest. With the exception of certain seeds, plant tissues are low in protein. Water, fibre, starch, certain vitamins, minerals and some lipids are the principal components.
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Production by Vegetation

Nature, 1968
Production and Mineral Cycling in Terrestrial Vegetation By L. E. Rodin and N. I. Bazilevich. Translated by Scripta Technica. English translation edited by G. E. Fogg. Pp. 288. (Oliver and Boyd: Edinburgh and London, 1968.) 147s.
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climate change
soil moisture
gross primary productivity

productivity
ecology
vapor pressure deficit

drought
phenology