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 existence and capability 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 influence of Breeding and Yield on Fruit, Vegetable, and Grain Nutrient content material (pages 127–150): Donald R. Davis
Chapter 7 Transgenic techniques 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 proper 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 info for Breeding for Fruit Quality
Lycopene in tomato, cryptoxanthin, and zeaxanthin in mango and persimmon, capsanthin and capsorubin in pepper). , 2009). During the ripening of tomatoes, oranges, mangoes, and other fruits, carotenoids are synthesized in chromoplasts, derived from chloroplasts on chlorophyll breakdown. , grapefruit) carotenoid synthesis may occur even before the initiation of chlorophyll disapearance, whereas in some early orange or mandarin varieties, fruit maturity at high temperatures is not associated with a higher carotenoid concentration because chlorophyll degradation is inhibited.
2009). , 1985). , 1999). , 2007). , 1995). , 2007). Magnesium affects fruit quality indirectly through its involvement in photosynthetic and other metabolic processes (Taiz & Zeiger, 2002). , 1986). , 1998). , 1995). In apples, high manganese content is associated with the development of green color, whereas zinc is involved in the maintenance of cell membrane integrity and carbohydrate metabolism (Taiz & Zeiger, 2002). , 1998). , in grapefruit, orange, and pineapple). Sodium and chloride may also affect some quality characteristics of the fruits.
Et al. (1994) Implication of persimmon fruit hemicellulose metabolism in the softening process. Importance of xyloglucan endotransglycosylase. Physiologia Plantarum, 91, 169–176. A. (2000) Characterization of non-esterified galacturonic acid sequences in pectin with endopolygalacturonase. Carbohydrate Research, 326, 120–129. , Michaud, D. & Yelle, S. (1992) Evidence for the involvement of sucrose phosphate synthase in the pathway of sugar accumulation in sucrose-accumulating tomato fruits. Plant Physiology, 99(2), 434–438.
Breeding for Fruit Quality by Matthew A. Jenks, Penelope Bebeli