Breeding for fruit quality

著者

書誌事項

Breeding for fruit quality

Matthew A. Jenks, Penelope J. Bebeli

Wiley-Blackwell, 2011

大学図書館所蔵 件 / 全2件

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注記

Includes bibliographical references and index

内容説明・目次

内容説明

The 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. Breeding for Fruit Quality reviews the application of modern plant breeding methods to the development of improved varieties of fruits. Breeding for Fruit Quality 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. Providing broad ranging coverage of cutting edge methods now being applied to the development of fruit crops, Breeding for Fruit Quality will be a valuable resource for fruit biologists, breeders, geneticists, and industry personnel. Key Features: Broad coverage of modern breeding technologies being implemented to improve overall fruit quality Trait specific chapters explore efforts to promote traits of industrial and nutritional importance Chapters in fruits, ranging from apple and grapes to tomatoes and olives, provide detailed coverage of breeding practices for economically important fruit crops

目次

Contributors xi Preface xv Section I Introduction 3 Chapter 1 The Biological Basis of Fruit Quality 5 Harold C. Passam, Ioannis C. Karapanos, and Alexios A. Alexopoulos Introduction 5 Fruit Quality 5 Fruit Constituents and Their Contribution to the Human Diet 6 Fruit Metabolism during Fruit Development, Maturation, and Ripening 12 Cell Wall Metabolism and Fruit Texture 19 The Metabolism of Volatiles that Contribute to Fruit Aroma 22 Pigment Metabolism and Fruit Color Changes 24 Respiration in Relation to Fruit Metabolism and Ripening 26 The Role of Ethylene in Fruit Ripening and Quality 27 Conclusion and Future Perspectives 29 References 30 Section II Strategies for Improving Specific Fruit Quality Traits 39 Chapter 2 Fruit Organoleptic Properties and Potential for Their Genetic Improvement 41 Detlef Ulrich and Klaus Olbricht Introduction 41 Fruit Organoleptic Properties 42 Organoleptic Properties during Domestication and Breeding 46 Flavor Diversity 48 Breeding for Flavor 50 References 56 Chapter 3 Breeding for Fruit Nutritional and Nutraceutical Quality 61 Jacopo Diamanti, Maurizio Battino, and Bruno Mezzetti Introduction 61 The Effect of Environment and Cultivation Factors on Fruit Nutritional and Nutraceutical Quality 62 The Effect of Genotype on Fruit Nutritional and Nutraceutical Quality 63 Breeding for Fruit Nutritional and Nutraceutical Quality 64 Breeding Selection Strategies and Parameters for Nutritional and Nutraceutical Quality 66 Means to Avoiding Potential Allergens 71 Combining Breeding and Biotechnology for Improving Fruit Quality Fruit Nutrition and Beneficial Phytochemicals 74 Conclusion 75 References 76 Chapter 4 Fruit Shelf Life and Potential for Its Genetic Improvement 81 Jose A. Mercado, Fernando Pliego-Alfaro, and Miguel A. Quesada Introduction 81 Cell Wall Composition and Structure 82 Cell Wall Disassembly Is the Major Determinant Factor of Fruit Shelf Life 84 Cell Wall Modifying Genes and Activities 88 Role of Turgor in Fruit Softening 96 Conclusion 97 References 97 Chapter 5 Breeding of Hypoallergenic Fruits 105 Zhong-shan Gao and Luud J.W.J. Gilissen Introduction to Fruit Allergy 105 Fruit Allergens 109 Expression of Putative Allergen Genes 114 Selection of Hypoallergenic Variety 115 Genetic Modification 118 References 122 Chapter 6 Impact of Breeding and Yield on Fruit, Vegetable, and Grain Nutrient Content 127 Donald R. Davis Introduction 127 Increasing Yield of Fruits and Vegetables 127 Evidence for Declining Nutrient Concentrations 132 The Effects of Hybridization on Yields and Nutrient Concentrations 142 Discussion 145 References 148 Chapter 7 Transgenic Approaches to Improve Fruit Quality 151 Yuepeng Han and Schuyler S. Korban Introduction 151 Improvement of Fruit Taste 151 Modification of Phytonutrients Carotenoids and Flavonoids 154 Inhibition of Enzymatic Browning 158 Genetic Engineering for Seedlessness 159 Improvement of Firmness and Texture 161 Modulation of Ethylene Biosynthesis and Ripening 163 Modulating Interaction between Fruits and Microorganisms 165 Conclusion 166 References 166 Section III Improving the Quality of Specific Fruits 173 Chapter 8 Breeding for Fruit Quality in Apple 175 Hiroshi Iwanami Introduction 175 Early Improvement and Genetic Study of the Apple 175 Challenge to Improve Fruit Quality 176 Appearance of Fruit 180 Eating Quality 185 Keeping Quality 190 Issues with Breeding for Fruit Quality 196 Conclusion 196 References 197 Chapter 9 Breeding for Fruit Quality in Prunus 201 Rodrigo Infante, Pedro Martinez-Gomez, and Stefano Predieri Introduction 201 Fruit Quality 202 Quality Characteristics of Stone Fruits 208 Classical Breeding 213 Inheritance of Quality Fruit Traits 214 Molecular Breeding 216 References 222 Chapter 10 Breeding for Fruit Quality in Strawberry 231 Jeremy A. Pattison Introduction 231 Sources of Variation and Genetic Improvement Strategies for Fruit Quality Traits 237 Conclusion 242 References 243 Chapter 11 Molecular Breeding of Grapevine for Aromatic Quality and Other Traits Relevant to Viticulture 247 Francesco Emanuelli, Juri Battilana, Laura Costantini, and M. Stella Grando Introduction 247 The Characteristic Aroma of Muscat Varieties 248 Several Steps of Monoterpenoids Biosynthesis Need Further Investigations 249 QTL Analysis Clarifies Genetic Architecture of Mucat Flavor 250 The Traits of DXS 252 Association Mapping: A Modern Tool 253 Conclusion 256 References 256 Chapter 12 Breeding for Fruit Quality in Melon 261 Juan Pablo Fernandez-Trujillo, Belen Pico, Jordi Garcia-Mas, Jose Maria Alvarez, and Antonio J. Monforte Introduction 261 Origin and Subspecific Classification 261 Biotechnology Tools for the Study of Fruit Quality in Melon 265 Fruit Quality 266 Perspectives 273 References 274 Chapter 13 Breeding for Fruit Quality in Tomato 279 Mathilde Causse, Rebecca Stevens, Besma Ben Amor, Mireille Faurobert, and Stephane Munos Introduction 279 Genetic Variability and Relationships between Quality Traits 280 QTL for Tomato Fruit Quality 282 MAS for Fruit Sensory Quality 284 Major Genes and Mutations Involved in Fruit Quality 284 Breeding for Nutritional Value 292 Conclusion 297 References 298 Chapter 14 Breeding for Fruit Quality in Pepper (Capsicum spp.) 307 Ilan Paran and Eli Fallik Introduction 307 Pepper Domestication 307 Fruit Morphology 308 Fruit Composition 311 Fruit Quality Disorders 313 Postharvest Fruit Quality 315 Classical Breeding for Quality 316 Use of Marker-Assisted Selection 317 Pepper Transgenics 317 Genetic and Genomic Resources 317 Future Breeding for Improved Fruit Quality 318 References 318 Chapter 15 The Time and Place for Fruit Quality in Olive Breeding 323 Luis Rallo, Milad El Riachy, and Pilar Rallo Introduction 323 The Building Blocks for Breeding: Conservation and Sustainable Use of Genetic Resources 324 The Concept of Quality in Olive 330 Breeding Olives 335 Conclusion 340 References 341 Chapter 16 Breeding for Fruit Quality in Citrus 349 Ziniu Deng and Juan Xu Introduction 349 Fruit Coloration Improvement 349 Breeding for Seedless Fruits 354 Improving Internal Fruit Quality 362 Conclusion 364 References 365 Index 373 Color plate is located between pages 306 and 307.

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