{"product_id":"breeding-for-fruit-quality-isbn-9780813810720","title":"Breeding for Fruit Quality","description":"\u003cp\u003eThe global demand for high quality fruits that are rich in nutrients and that can endure the demands of worldwide supply chains is growing rapidly. Fruits are an important component of the human diet, providing vitamins, minerals, antioxidants, and fiber. All of these qualities contribute to the nutritional needs and health maintenance of humans. \u003ci\u003eBreeding for Fruit Quality\u003c\/i\u003e reviews the application of modern plant breeding methods to the development of improved varieties of fruits.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eBreeding for Fruit Quality\u003c\/i\u003e opens with chapters that look at fruit biology and breeding strategies behind specific traits, including a look at traits such as organoleptic quality, nutritional value, and improved yield, among others. Subsequent chapters review breeding efforts to improve overall quality in a wide range of specific fruits.\u003c\/p\u003e \u003cp\u003eProviding broad ranging coverage of cutting edge methods now being applied to the development of fruit crops, \u003ci\u003eBreeding for Fruit Quality\u003c\/i\u003e will be a valuable resource for fruit biologists, breeders, geneticists, and industry personnel.\u003c\/p\u003e \u003cp\u003eKey Features:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eBroad coverage of modern breeding technologies being implemented to improve overall fruit quality\u003c\/li\u003e \u003cli\u003eTrait specific chapters explore efforts to promote traits of industrial and nutritional importance\u003c\/li\u003e \u003cli\u003eChapters in fruits, ranging from apple and grapes to tomatoes and olives, provide detailed coverage of breeding practices for economically important fruit crops\u003c\/li\u003e \u003c\/ul\u003e  \u003cp\u003eContributors xi\u003c\/p\u003e \u003cp\u003ePreface xv\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection I Introduction 3\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1 The Biological Basis of Fruit Quality 5\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eHarold C. Passam, Ioannis C. Karapanos, and Alexios A. Alexopoulos\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 5\u003c\/p\u003e \u003cp\u003eFruit Quality 5\u003c\/p\u003e \u003cp\u003eFruit Constituents and Their Contribution to the Human Diet 6\u003c\/p\u003e \u003cp\u003eFruit Metabolism during Fruit Development, Maturation, and Ripening 12\u003c\/p\u003e \u003cp\u003eCell Wall Metabolism and Fruit Texture 19\u003c\/p\u003e \u003cp\u003eThe Metabolism of Volatiles that Contribute to Fruit Aroma 22\u003c\/p\u003e \u003cp\u003ePigment Metabolism and Fruit Color Changes 24\u003c\/p\u003e \u003cp\u003eRespiration in Relation to Fruit Metabolism and Ripening 26\u003c\/p\u003e \u003cp\u003eThe Role of Ethylene in Fruit Ripening and Quality 27\u003c\/p\u003e \u003cp\u003eConclusion and Future Perspectives 29\u003c\/p\u003e \u003cp\u003eReferences 30\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection II Strategies for Improving Specific Fruit Quality Traits 39\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2 Fruit Organoleptic Properties and Potential for Their Genetic Improvement 41\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eDetlef Ulrich and Klaus Olbricht\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 41\u003c\/p\u003e \u003cp\u003eFruit Organoleptic Properties 42\u003c\/p\u003e \u003cp\u003eOrganoleptic Properties during Domestication and Breeding 46\u003c\/p\u003e \u003cp\u003eFlavor Diversity 48\u003c\/p\u003e \u003cp\u003eBreeding for Flavor 50\u003c\/p\u003e \u003cp\u003eReferences 56\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3 Breeding for Fruit Nutritional and Nutraceutical Quality 61\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eJacopo Diamanti, Maurizio Battino, and Bruno Mezzetti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 61\u003c\/p\u003e \u003cp\u003eThe Effect of Environment and Cultivation Factors on Fruit Nutritional and Nutraceutical Quality 62\u003c\/p\u003e \u003cp\u003eThe Effect of Genotype on Fruit Nutritional and Nutraceutical Quality 63\u003c\/p\u003e \u003cp\u003eBreeding for Fruit Nutritional and Nutraceutical Quality 64\u003c\/p\u003e \u003cp\u003eBreeding Selection Strategies and Parameters for Nutritional and Nutraceutical Quality 66\u003c\/p\u003e \u003cp\u003eMeans to Avoiding Potential Allergens 71\u003c\/p\u003e \u003cp\u003eCombining Breeding and Biotechnology for Improving\u003c\/p\u003e \u003cp\u003eFruit Quality Fruit Nutrition and Beneficial Phytochemicals 74\u003c\/p\u003e \u003cp\u003eConclusion 75\u003c\/p\u003e \u003cp\u003eReferences 76\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4 Fruit Shelf Life and Potential for Its Genetic Improvement 81\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eJosé A. Mercado, Fernando Pliego-Alfaro, and Miguel A. Quesada\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 81\u003c\/p\u003e \u003cp\u003eCell Wall Composition and Structure 82\u003c\/p\u003e \u003cp\u003eCell Wall Disassembly Is the Major Determinant Factor\u003c\/p\u003e \u003cp\u003eof Fruit Shelf Life 84\u003c\/p\u003e \u003cp\u003eCell Wall Modifying Genes and Activities 88\u003c\/p\u003e \u003cp\u003eRole of Turgor in Fruit Softening 96\u003c\/p\u003e \u003cp\u003eConclusion 97\u003c\/p\u003e \u003cp\u003eReferences 97\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5 Breeding of Hypoallergenic Fruits 105\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eZhong-shan Gao and Luud J.W.J. Gilissen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction to Fruit Allergy 105\u003c\/p\u003e \u003cp\u003eFruit Allergens 109\u003c\/p\u003e \u003cp\u003eExpression of Putative Allergen Genes 114\u003c\/p\u003e \u003cp\u003eSelection of Hypoallergenic Variety 115\u003c\/p\u003e \u003cp\u003eGenetic Modification 118\u003c\/p\u003e \u003cp\u003eReferences 122\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6 Impact of Breeding and Yield on Fruit, Vegetable, and Grain Nutrient Content 127\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eDonald R. Davis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 127\u003c\/p\u003e \u003cp\u003eIncreasing Yield of Fruits and Vegetables 127\u003c\/p\u003e \u003cp\u003eEvidence for Declining Nutrient Concentrations 132\u003c\/p\u003e \u003cp\u003eThe Effects of Hybridization on Yields and Nutrient Concentrations 142\u003c\/p\u003e \u003cp\u003eDiscussion 145\u003c\/p\u003e \u003cp\u003eReferences 148\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7 Transgenic Approaches to Improve Fruit Quality 151\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eYuepeng Han and Schuyler S. Korban\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 151\u003c\/p\u003e \u003cp\u003eImprovement of Fruit Taste 151\u003c\/p\u003e \u003cp\u003eModification of Phytonutrients Carotenoids and Flavonoids 154\u003c\/p\u003e \u003cp\u003eInhibition of Enzymatic Browning 158\u003c\/p\u003e \u003cp\u003eGenetic Engineering for Seedlessness 159\u003c\/p\u003e \u003cp\u003eImprovement of Firmness and Texture 161\u003c\/p\u003e \u003cp\u003eModulation of Ethylene Biosynthesis and Ripening 163\u003c\/p\u003e \u003cp\u003eModulating Interaction between Fruits and Microorganisms 165\u003c\/p\u003e \u003cp\u003eConclusion 166\u003c\/p\u003e \u003cp\u003eReferences 166\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection III Improving the Quality of Specific Fruits 173\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8 Breeding for Fruit Quality in Apple 175\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eHiroshi Iwanami\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 175\u003c\/p\u003e \u003cp\u003eEarly Improvement and Genetic Study of the Apple 175\u003c\/p\u003e \u003cp\u003eChallenge to Improve Fruit Quality 176\u003c\/p\u003e \u003cp\u003eAppearance of Fruit 180\u003c\/p\u003e \u003cp\u003eEating Quality 185\u003c\/p\u003e \u003cp\u003eKeeping Quality 190\u003c\/p\u003e \u003cp\u003eIssues with Breeding for Fruit Quality 196\u003c\/p\u003e \u003cp\u003eConclusion 196\u003c\/p\u003e \u003cp\u003eReferences 197\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 9 Breeding for Fruit Quality in Prunus 201\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eRodrigo Infante, Pedro Martínez-Gómez, and Stefano Predieri\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 201\u003c\/p\u003e \u003cp\u003eFruit Quality 202\u003c\/p\u003e \u003cp\u003eQuality Characteristics of Stone Fruits 208\u003c\/p\u003e \u003cp\u003eClassical Breeding 213\u003c\/p\u003e \u003cp\u003eInheritance of Quality Fruit Traits 214\u003c\/p\u003e \u003cp\u003eMolecular Breeding 216\u003c\/p\u003e \u003cp\u003eReferences 222\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 10 Breeding for Fruit Quality in Strawberry 231\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eJeremy A. Pattison\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 231\u003c\/p\u003e \u003cp\u003eSources of Variation and Genetic Improvement Strategies for Fruit Quality Traits 237\u003c\/p\u003e \u003cp\u003eConclusion 242\u003c\/p\u003e \u003cp\u003eReferences 243\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 11 Molecular Breeding of Grapevine for Aromatic Quality and Other Traits Relevant to Viticulture 247\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eFrancesco Emanuelli, Juri Battilana, Laura Costantini, and M. Stella Grando\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 247\u003c\/p\u003e \u003cp\u003eThe Characteristic Aroma of Muscat Varieties 248\u003c\/p\u003e \u003cp\u003eSeveral Steps of Monoterpenoids Biosynthesis Need Further Investigations 249\u003c\/p\u003e \u003cp\u003eQTL Analysis Clarifies Genetic Architecture of Mucat Flavor 250\u003c\/p\u003e \u003cp\u003eThe Traits of DXS 252\u003c\/p\u003e \u003cp\u003eAssociation Mapping: A Modern Tool 253\u003c\/p\u003e \u003cp\u003eConclusion 256\u003c\/p\u003e \u003cp\u003eReferences 256\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 12 Breeding for Fruit Quality in Melon 261\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eJuan Pablo Fernández-Trujillo, Belén Picó, Jordi Garcia-Mas, Jose María Álvarez, and Antonio J. Monforte\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 261\u003c\/p\u003e \u003cp\u003eOrigin and Subspecific Classification 261\u003c\/p\u003e \u003cp\u003eBiotechnology Tools for the Study of Fruit Quality in Melon 265\u003c\/p\u003e \u003cp\u003eFruit Quality 266\u003c\/p\u003e \u003cp\u003ePerspectives 273\u003c\/p\u003e \u003cp\u003eReferences 274\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 13 Breeding for Fruit Quality in Tomato 279\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eMathilde Causse, Rebecca Stevens, Besma Ben Amor, Mireille Faurobert, and Stéphane Muños\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 279\u003c\/p\u003e \u003cp\u003eGenetic Variability and Relationships between Quality Traits 280\u003c\/p\u003e \u003cp\u003eQTL for Tomato Fruit Quality 282\u003c\/p\u003e \u003cp\u003eMAS for Fruit Sensory Quality 284\u003c\/p\u003e \u003cp\u003eMajor Genes and Mutations Involved in Fruit Quality 284\u003c\/p\u003e \u003cp\u003eBreeding for Nutritional Value 292\u003c\/p\u003e \u003cp\u003eConclusion 297\u003c\/p\u003e \u003cp\u003eReferences 298\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 14 Breeding for Fruit Quality in Pepper (\u003ci\u003eCapsicum\u003c\/i\u003e spp.) 307\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eIlan Paran and Eli Fallik\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 307\u003c\/p\u003e \u003cp\u003ePepper Domestication 307\u003c\/p\u003e \u003cp\u003eFruit Morphology 308\u003c\/p\u003e \u003cp\u003eFruit Composition 311\u003c\/p\u003e \u003cp\u003eFruit Quality Disorders 313\u003c\/p\u003e \u003cp\u003ePostharvest Fruit Quality 315\u003c\/p\u003e \u003cp\u003eClassical Breeding for Quality 316\u003c\/p\u003e \u003cp\u003eUse of Marker-Assisted Selection 317\u003c\/p\u003e \u003cp\u003ePepper Transgenics 317\u003c\/p\u003e \u003cp\u003eGenetic and Genomic Resources 317\u003c\/p\u003e \u003cp\u003eFuture Breeding for Improved Fruit Quality 318\u003c\/p\u003e \u003cp\u003eReferences 318\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 15 The Time and Place for Fruit Quality in Olive Breeding 323\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eLuis Rallo, Milad El Riachy, and Pilar Rallo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 323\u003c\/p\u003e \u003cp\u003eThe Building Blocks for Breeding: Conservation and Sustainable Use of Genetic Resources 324\u003c\/p\u003e \u003cp\u003eThe Concept of Quality in Olive 330\u003c\/p\u003e \u003cp\u003eBreeding Olives 335\u003c\/p\u003e \u003cp\u003eConclusion 340\u003c\/p\u003e \u003cp\u003eReferences 341\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 16 Breeding for Fruit Quality in Citrus 349\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eZiniu Deng and Juan Xu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 349\u003c\/p\u003e \u003cp\u003eFruit Coloration Improvement 349\u003c\/p\u003e \u003cp\u003eBreeding for Seedless Fruits 354\u003c\/p\u003e \u003cp\u003eImproving Internal Fruit Quality 362\u003c\/p\u003e \u003cp\u003eConclusion 364\u003c\/p\u003e \u003cp\u003eReferences 365\u003c\/p\u003e \u003cp\u003eIndex 373\u003c\/p\u003e \u003cp\u003eColor plate is located between pages 306 and 307.\u003c\/p\u003e  Editors:  \u003cp\u003e\u003cb\u003eMatthew A. Jenks\u003c\/b\u003e is Professor of Horticulture and Landscape Architecture at the Center for Plant Environmental Stress Physiology at Purdue University.\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePenelope J. Bebeli\u003c\/b\u003e is Professor in the Laboratory of Plant Breeding and Biometry in the Department of Crop Science at the Agricultural University of Athens.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47988857241829,"sku":"NP9780813810720","price":258.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813810720.jpg?v=1761781799","url":"https:\/\/k12savings.com\/es\/products\/breeding-for-fruit-quality-isbn-9780813810720","provider":"K12savings","version":"1.0","type":"link"}