Breeding for Fruit Quality by Matthew A. Jenks, Penelope Bebeli

By Matthew A. Jenks, Penelope Bebeli

Content material:
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 existence and power 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 ways 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 qualities correct 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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Example text

According to Neilsen and Neilsen (2003), potassium deficiency leads to reduced red fruit color of apples. Calcium affects the quality characteristics of the fruits not only at harvest but also during storage. It plays a significant role in the response of cells to stress conditions such as extreme temperatures, anaerobiosis, wounding, fungal attack, and mineral deficiency. Generally, tissues like fruit peel, which have high metabolic activity, contain higher concentrations of calcium than the less metabolically active pulp (Saure, 2005).

2006). Similarly, in citrus (also nonclimacteric) some autocatalytic ethylene synthesis is observed in harvested immature fruits, possibly due to injury during the detachment of fruits from the trees (Barry & Giovannoni, 2007). Neither of these responses to ethylene, however, relate to the climacteric, which is associated with the induction of ripening. Climacteric fruits produce much larger quantities of ethylene at the onset of ripening, and exposure to ethylene treatment will result in faster and more uniform ripening (Kader, 1999).

Are physiologically mature) can be harvested, stored, and subsequently ripened. For example, bananas are harvested green, transported to market, and treated with 10–100 ppm ethylene at their destination to initiate ripening. , 1985) and ripening before marketing is increasingly used to provide consumers with the choice of purchasing ready-to-eat ripe fruits or fruits that can be ripened at home. ), olive, pineapple, pomegranate, and watermelon, whereas climacteric fruits include apple, apricot, avocado, banana, cantaloupe and honeydew melons (Cucumis melo L.

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