By Matthew A. Jenks, Penelope Bebeli
Chapter 1 The organic foundation of Fruit caliber (pages 3–38): Harold C. Passam, Ioannis C. Karapanos and Alexios A. Alexopoulos
Chapter 2 Fruit Organoleptic homes and strength for his or her Genetic development (pages 39–59): Detlef Ulrich and Klaus Olbricht
Chapter three Breeding for Fruit dietary and Nutraceutical caliber (pages 61–79): Jacopo Diamanti, Maurizio Battino and Bruno Mezzetti
Chapter four Fruit Shelf lifestyles and strength for Its Genetic development (pages 81–104): Jose A. Mercado, Fernando Pliego?Alfaro and Miguel A. Quesada
Chapter five Breeding of Hypoallergenic culmination (pages 105–126): Zhong?shan Gao and Luud J.W.J. Gilissen
Chapter 6 effect of Breeding and Yield on Fruit, Vegetable, and Grain Nutrient content material (pages 127–150): Donald R. Davis
Chapter 7 Transgenic methods to enhance Fruit caliber (pages 151–171): Yuepeng Han and Schuyler S. Korban
Chapter eight Breeding for Fruit caliber in Apple (pages 173–200): Hiroshi Iwanami
Chapter nine Breeding for Fruit caliber in Prunus (pages 201–229): Rodrigo Infante, Pedro Martinez?Gomez and Stefano Predieri
Chapter 10 Breeding for Fruit caliber in Strawberry (pages 231–246): Jeremy A. Pattison
Chapter eleven Molecular Breeding of Grapevine for fragrant caliber and different characteristics suitable to Viticulture (pages 247–260): Francesco Emanuelli, Juri Battilana, Laura Costantini and M. Stella Grando
Chapter 12 Breeding for Fruit caliber in Melon (pages 261–278): Juan Pablo Fernandez?Trujillo, Belen Pico, Jordi Garcia?Mas, Jose Maria Alvarez and Antonio J. Monforte
Chapter thirteen Breeding for Fruit caliber in Tomato (pages 279–305): Mathilde Causse, Rebecca Stevens, Besma Ben Amor, Mireille Faurobert and Stephane Munos
Chapter 14 Breeding for Fruit caliber in Pepper (Capsicum spp.) (pages 307–322): Ilan Paran and Eli Fallik
Chapter 15 The Time and position for Fruit caliber in Olive Breeding (pages 323–347): Luis Rallo, Milad El Riachy and Pilar Rallo
Chapter sixteen Breeding for Fruit caliber in Citrus (pages 349–371): Ziniu Deng and Juan Xu
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Extra resources for Breeding for Fruit Quality
Academic Press, San Diego. Adams, P. (2002) Nutritional control in hydroponics. In: Hydroponic Production of Vegetables and Ornamentals (eds D. C. Passam), pp. 211–261. Embryo Publications, Athens, Greece. , Belo, I. et al. (2004) The use of enzymes and microorganisms for the production of aroma compounds from lipids. Food Technology and Biotechnology, 42(4), 327–336. , Fei, Z. et al. (2005) Transcriptome and selected metabolite analyses reveal multiple points of ethylene control during tomato fruit development.
Choline, glutathione, asparagine, purine). , 2009). , 1997) as well as color development in citrus and grapes. , 1999). Although nitrogen application is positively correlated with fruit size, there is evidence that excessive nitrogen fertilization decreases firmness and flavor ratings of ‘d’Anjou’ pears as well as reducing the vitamin C concentration of some fruits such as citrus (Nagy, 1980) and the incidence of physiological disorders, such as apricot pit burn (Bussi & Amiot, 2003). , epicarp, core) may have higher requirements for phosphorus, so that an inadequate supply of this element to the plant can result in a loss of fruit firmness and low calcium content (Sharples, 1980).
G. G. (1997) Identification and naming of the inception of aroma development in ripening grape berries. Australian Journal of Grape and Wine Research, 3, 18–20. R. M. (1995) Starch breakdown during banana ripening: Sucrose synthase and sucrose phosphate synthase. Journal of Agricultural and Food Chemistry, 43(2), 347–351. J. (2000) Loosening of plant cell walls by expansins. Nature, 407, 321–326. , DeJong, T. et al. (1997) Orchard factors affecting postharvest stone fruit quality. HortScience, 32, 820–823.
Breeding for Fruit Quality by Matthew A. Jenks, Penelope Bebeli