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This book covers the biotechnology of all the major perennial fruit
and nut species. Since the publication of the first edition of this
book in 2005, there has been significant progress in cell culture,
genomics and genetic transformation for many of these species. This
book covers these biotechnologies and also traditional ones, such
as regeneration pathways, protoplast culture, in vitro mutagenesis,
and ploidy manipulation that have been applied to many of these
species. Three species, Diospyros kaki (persimmon), Punica granatum
(pomegranate) and Eriobotrya japonica (loquat) are included for the
first time, and several Prunus species now receive separate
coverage. The species are organized by plant family to facilitate
comparisons among related ones. Each species is discussed in
relation to its family and its related wild forms, and most are
accompanied by full colour illustrations. This book is a vital
resource for those working on the improvement of perennial fruit,
nut and plantation crops. The book features: Detailed coverage of
major perennial fruit and crop species. Coverage of traditional and
new biotechnologies. Full colour illustrations to aid
identification This book is an essential resource for scientists
and postgraduate students who are engaged in the improvement of
perennial fruit, nut and plantation crops and will also be an
important accession for university and agricultural research
libraries.
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The Olive - Botany and Production
Andrea Fabbri, Luciana Baldoni, Tiziano Caruso, Franco Famiani
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R5,197
R4,936
Discovery Miles 49 360
Save R261 (5%)
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Ships in 9 - 15 working days
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The European or Mediterranean cultivated olive (Olea europaea L.,
subsp. europaea, var. europaea) is one of the most ancient
cultivated fruit tree crops. Today, hundreds of olive varieties are
grown to produce high-quality fruit for oil and for table olives
consumption. The olive industry has undergone profound innovations
in the past 30 years, due to scientific and technical advances,
particularly in genomics, breeding, orchard management,
mechanization and agro-ecology, although not all these developments
are yet available to smaller producers. Olive cultivation has also
spread to many countries outside the Mediterranean Basin, where it
has been traditionally present for over 6,000 years. These new
olive-growing countries are experiencing further expansion of the
industry, due to increased awareness of the nutritional and health
properties of extra virgin olive oil. This book is a much-needed
update on olive biology and cultivation, with contributions from
leading international experts, and includes: Biology Genetics and
breeding Olive propagation and nursery Planting new olive orchards
Horticultural management of olive orchards Plant protection Olive
by-products (wood, leaves) Multifunctionality of olive groves and
ecosystem services The Olive: Botany and Production is invaluable
for researchers and students in horticulture and agriculture, as
well as producers involved in olive orchard management.
This book provides an introduction to the genetics, genomics, and
breeding of the olive tree, a multi-functional long-lived crop
plant that is relevant not only for culinary olive and oil
production, but also for shaping the landscape and history of many
rural areas for centuries. Today, the recognized health benefits of
extra-virgin olive oil provide new impulses for introducing
innovation in olive crop management and olive breeding for a deeper
understanding of the biological processes underlying fruit quality,
adaptation to crop environment and response to threatening
epidemics due to biological agents such as Xylella fastidiosa. The
individual chapters discuss genetic resources; classic and modern
breeding methods for providing new olive cultivars; the genotype x
environment interactions determining the response to biotic and
abiotic stresses; fruit metabolism related to oil production and
the synthesis of health beneficial molecules; the mapping of genes
and quantitative trait locus; and genomic, transcriptomic and
proteomic strategies pertinent to the development of a molecular
platform and template amenable to precise and rapid genetic
modifications using recently developed genome editing tools.
This book provides an introduction to the genetics, genomics, and
breeding of the olive tree, a multi-functional long-lived crop
plant that is relevant not only for culinary olive and oil
production, but also for shaping the landscape and history of many
rural areas for centuries. Today, the recognized health benefits of
extra-virgin olive oil provide new impulses for introducing
innovation in olive crop management and olive breeding for a deeper
understanding of the biological processes underlying fruit quality,
adaptation to crop environment and response to threatening
epidemics due to biological agents such as Xylella fastidiosa. The
individual chapters discuss genetic resources; classic and modern
breeding methods for providing new olive cultivars; the genotype x
environment interactions determining the response to biotic and
abiotic stresses; fruit metabolism related to oil production and
the synthesis of health beneficial molecules; the mapping of genes
and quantitative trait locus; and genomic, transcriptomic and
proteomic strategies pertinent to the development of a molecular
platform and template amenable to precise and rapid genetic
modifications using recently developed genome editing tools.
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