The Genus Citrus
Woodhead Publishing (Verlag)
978-0-12-812163-4 (ISBN)
Because citrus is among the most difficult plants to improve through traditional breeding, citrus researchers, institutions and industries must quickly learn to adapt to new developments, knowledge and technologies to address the biological constraints of a unique fruit-tree such as citrus. Despite the challenges of working with citrus, tremendous progress has been made, mostly through advances in molecular biology and genomics. This book is valuable for all those involved with researching and advancing, producing, processing, and delivering citrus products.
Manuel Talon: Head of the Centro de Genomica at the Instituto Valenciano de Investigaciones Agrarias (Valencia, Spain). His main area of expertise is related to citrus genomics and physiology, with main emphasis on fruit growth development and abiotic stresses. He has been awarded with two national first prizes on agricultural research
Marco Caruso: Researcher at the Council for Agricultural Research and Economics (CREA, Italy), qualified as an Associate Professor (Italian National Academic Qualification) in fruit tree culture. In the past decade, he has worked on citrus genetics and functional genomics in relation to reproductive biology and fruit ripening. He is leading the breeding program at CREA and is also involved in the development of molecular markers for citrus clonal fingerprinting.
Fred Gmitter, jr.: A University of Florida Research Foundation Professor, located at the Citrus Research and Education Center (UF-CREC). He has worked on citrus breeding, genetics, and genomics for more than 30 years. Research topics have included development of marker-assisted selection tools; host-pathogen interactions; genetic control of fruit color, flavor and aroma; disease resistance; and market/consumer-driven approaches to citrus breeding. He led the International Citrus Genome Consortium to release the first publicly available whole genome sequence resources in 2011.
1. The Citrus Genome Fred Gmitter and Jr. 2. The Origin of Citrus Manuel Talon 3. Domestication and History Xiuxin Deng 4. The Genus Citrus Patrick Ollitrault 5. Commercial Scion Varieties Graham Barry 6. Commercial Rootstocks Kim Bowman 7. Traditional Breeding Marco Caruso 8. Genomic Breeding Tokurou Shimizu 9. Biotechnological Approaches Jude William Grosser 10. Vegetative Growth Eduardo Primo and Manuel Agusti 11. Flowering and Fruit Set Manuel Agusti and Eduardo Primo 12. Fruit Growth and Ripening Francisco Tadeo 13. Citrus in changing environments Christopher Vincent 14. Salinity and Water Deficit Jose Manuel Colmenero-Flores 15. Soil and Nutrition Interactions Dirceu Mattos-Jr. 16. Citrus pests in a global World Alberto Urbaneja 17. Fungal Pathogens Liliana Maria Cano 18. Bacterial Pathogens Dean Gabriel, Timothy R. Gottwald, Silvio A. Lopes and Nelson A. Wulff 19. Virus and Viroids Changyong Zhou, John da Graca, Juliana Freitas- Astua, Georgios Vidalakis, Nuria Duran-Vila and Irene Lavagi 20. Culture and Management Fernando Alferez 21. Pre- and Post-Harvest Technologies Lorenzo Zacarias 22. Citrus taste and flavor Yu Wang 23. Marketing, Trade, and Economics Thomas Spreen 24. Citrus and Health Masaya Kato
| Erscheinungsdatum | 20.01.2020 |
|---|---|
| Sprache | englisch |
| Maße | 216 x 276 mm |
| Gewicht | 1720 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-12-812163-7 / 0128121637 |
| ISBN-13 | 978-0-12-812163-4 / 9780128121634 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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