Breeding for Fruit Quality Book

Contributors.

Preface.

Section I Introduction.

Chapter 1 The Biological Basis of Fruit Quality (Harold C. Passam, Ioannis C. Karapanos, and Alexios A. Alexopoulos).

Introduction.

Fruit Quality.

Fruit Constituents and Their Contribution to the Human Diet.

Fruit Metabolism during Fruit Development, Maturation, and Ripening.

Cell Wall Metabolism and Fruit Texture.

The Metabolism of Volatiles that Contribute to Fruit Aroma.

Pigment Metabolism and Fruit Color Changes.

Respiration in Relation to Fruit Metabolism and Ripening.

The Role of Ethylene in Fruit Ripening and Quality.

Conclusion and Future Perspectives.

References.

Section II Strategies for Improving Specific Fruit Quality Traits.

Chapter 2 Fruit Organoleptic Properties and Potential for Their Genetic Improvement (Detlef Ulrich and Klaus Olbricht).

Introduction.

Fruit Organoleptic Properties.

Organoleptic Properties during Domestication and Breeding.

Flavor Diversity.

Breeding for Flavor.

References.

Chapter 3 Breeding for Fruit Nutritional and Nutraceutical Quality (Jacopo Diamanti, Maurizio Battino, and Bruno Mezzetti).

Introduction.

The Effect of Environment and Cultivation Factors on Fruit Nutritional and Nutraceutical Quality.

The Effect of Genotype on Fruit Nutritional and Nutraceutical Quality.

Breeding for Fruit Nutritional and Nutraceutical Quality.

Breeding Selection Strategies and Parameters for Nutritional and Nutraceutical Quality.

Means to Avoiding Potential Allergens.

Combining Breeding and Biotechnology for Improving Fruit Quality Fruit Nutrition and Beneficial Phytochemicals.

Conclusion.

References.

Chapter 4 Fruit Shelf Life and Potential for Its Genetic Improvement (José A. Mercado, Fernando Pliego-Alfaro, and Miguel A. Quesada).

Introduction.

Cell Wall Composition and Structure.

Cell Wall Disassembly Is the Major Determinant Factor of Fruit Shelf Life.

Cell Wall Modifying Genes and Activities.

Role of Turgor in Fruit Softening.

Conclusion.

References.

Chapter 5 Breeding of Hypoallergenic Fruits (Zhong-shan Gao and Luud J.W.J. Gilissen).

Introduction to Fruit Allergy.

Fruit Allergens.

Expression of Putative Allergen Genes.

Selection of Hypoallergenic Variety.

Genetic Modification.

References.

Chapter 6 Impact of Breeding and Yield on Fruit, Vegetable, and Grain Nutrient Content (Donald R. Davis).

Introduction.

Increasing Yield of Fruits and Vegetables.

Evidence for Declining Nutrient Concentrations.

The Effects of Hybridization on Yields and Nutrient Concentrations.

Discussion.

References.

Chapter 7 Transgenic Approaches to Improve Fruit Quality (Yuepeng Han and Schuyler S. Korban).

Introduction.

Improvement of Fruit Taste.

Modification of Phytonutrients Carotenoids and Flavonoids.

Inhibition of Enzymatic Browning.

Genetic Engineering for Seedlessness.

Improvement of Firmness and Texture.

Modulation of Ethylene Biosynthesis and Ripening.

Modulating Interaction between Fruits and Microorganisms.

Conclusion.

References.

Section III Improving the Quality of Specific Fruits.

Chapter 8 Breeding for Fruit Quality in Apple (Hiroshi Iwanami).

Introduction.

Early Improvement and Genetic Study of the Apple.

Challenge to Improve Fruit Quality.

Appearance of Fruit.

Eating Quality.

Keeping Quality.

Issues with Breeding for Fruit Quality.

Conclusion.

References.

Chapter 9 Breeding for Fruit Quality in Prunus (Rodrigo Infante, Pedro Martínez-Gómez, and Stefano Predieri).

Introduction.

Fruit Quality.

Quality Characteristics of Stone Fruits.

Classical Breeding.

Inheritance of Quality Fruit Traits.

Molecular Breeding.

References.

Chapter 10 Breeding for Fruit Quality in Strawberry (Jeremy A. Pattison).

Introduction.

Sources of Variation and Genetic Improvement Strategies for Fruit Quality Traits.

Conclusion.

References.

Chapter 11 Molecular Breeding of Grapevine for Aromatic Quality and Other Traits Relevant to Viticulture (Francesco Emanuelli, Juri Battilana, Laura Costantini, and M. Stella Grando).

Introduction.

The Characteristic Aroma of Muscat Varieties.

Several Steps of Monoterpenoids Biosynthesis Need Further Investigations.

QTL Analysis Clarifies Genetic Architecture of Mucat Flavor.

The Traits of DXS.

Association Mapping: A Modern Tool.

Conclusion.

References.

Chapter 12 Breeding for Fruit Quality in Melon (Juan Pablo Fernández-Trujillo, Belén Picó, Jordi Garcia-Mas, Jose María Álvarez, and Antonio J. Monforte).

Introduction.

Origin and Subspecific Classification.

Biotechnology Tools for the Study of Fruit Quality in Melon.

Fruit Quality.

Perspectives.

References.

Chapter 13 Breeding for Fruit Quality in Tomato (Mathilde Causse, Rebecca Stevens, Besma Ben Amor, Mireille Faurobert, and Stéphane Muños).

Introduction.

Genetic Variability and Relationships between Quality Traits.

QTL for Tomato Fruit Quality.

MAS for Fruit Sensory Quality.

Major Genes and Mutations Involved in Fruit Quality.

Breeding for Nutritional Value.

Conclusion.

References.

Chapter 14 Breeding for Fruit Quality in Pepper (Capsicum spp.) (Ilan Paran and Eli Fallik).

Introduction.

Pepper Domestication.

Fruit Morphology.

Fruit Composition.

Fruit Quality Disorders.

Postharvest Fruit Quality.

Classical Breeding for Quality.

Use of Marker-Assisted Selection.

Pepper Transgenics.

Genetic and Genomic Resources.

Future Breeding for Improved Fruit Quality.

References.

Chapter 15 The Time and Place for Fruit Quality in Olive Breeding (Luis Rallo, Milad El Riachy, and Pilar Rallo).

Introduction.

The Building Blocks for Breeding: Conservation and Sustainable Use of Genetic Resources.

The Concept of Quality in Olive.

Breeding Olives.

Conclusion.

References.

Chapter 16 Breeding for Fruit Quality in Citrus (Ziniu Deng and Juan Xu).

Introduction.

Fruit Coloration Improvement.

Breeding for Seedless Fruits.

Improving Internal Fruit Quality.

Conclusion.

References.

Index.