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 houses 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 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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Sample text

Carotenoids, tetraterpenes that give plant tissues a red-yellow color, are either carotenes (hydrocarbons) or xanthophylls (derived from carotenes with additional oxidation). At the early stages of fruit development, carotenoids are located with chlorophyll mainly in the form of chlorophyll-carotenoid-protein complexes within the chloroplasts and assist in photosynthesis. , in fruits of the genus Capsicum), or in cases of overproduction, they form pigment, crystals (carotenoid esterification) within the chromoplast, without affecting the chromophore properties of the pigment, as in tomato, carrot, or pumpkin (Tucker, 1993).

Et al. (1985) Relationships among mineral nutrition, ethylene and post-harvest physiology in apples on six rootstocks. Scientia Horticultutae, 25, 163–175. Fan, X. P. (1999) Impact of 1-methylcyclopropene and methyl jasmonate on apple volatile production. Journal of Agricultural and Food Chemistry, 47, 2847–2853. Faragher, J. D. (1983) Temperature regulation of anthocyanin accumulation in apple skin. Journal of Experimental Botany, 34, 1291–1298. D. L. (1984) Anthocyanin accumulation in apple skin during ripening: Regulation by ethylene and phenylalanine ammonia-lyase.

L. (1984) Anthocyanin accumulation in apple skin during ripening: Regulation by ethylene and phenylalanine ammonia-lyase. Scientia Horticulturae, 22, 89–96. , Ikan, R. & Gross, J. (1983) The carotenoid pigments in the juice and flavedo of mandarin hybrid (Citrus reticulata) cv Michal during ripening. Phytochemistry, 22, 403–408. , Volz, R. & Woolf A. (1999) Preharvest factors affecting physiological disorders of fruit. Postharvest Biology and Technology, 15, 255–262. Forney, C. (1990) Ripening and solar exposure alter polar lipid fatty acid composition of ‘Honey Dew’ muskmelons.

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