LEADER 06027nam 22008653u 450 001 9911004861103321 005 20250731131820.0 010 $a1-280-37228-1 010 $a9786610372287 010 $a1-59124-348-3 010 $a1-85573-641-1 035 $a(CKB)111056552541804 035 $a(EBL)1640220 035 $a(SSID)ssj0000072013 035 $a(PQKBManifestationID)11120419 035 $a(PQKBTitleCode)TC0000072013 035 $a(PQKBWorkID)10091002 035 $a(PQKB)11496849 035 $a(MiAaPQ)EBC269308 035 $a(MiAaPQ)EBC1640220 035 $a(Au-PeEL)EBL269308 035 $a(OCoLC)475996461 035 $a(EXLCZ)99111056552541804 100 $a20140303d2002|||| u|| | 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aFruit and Vegetable Biotechnology 210 $aBurlington $cElsevier Science$d2002 215 $a1 online resource (351 p.) 225 1 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 300 $aDescription based upon print version of record. 311 08$a1-85573-467-2 327 $aFront Cover; Fruit and Vegetable Biotechnology; Copyright Page; Table of Contents; Contributors; Chapter 1. Introduction; Chapter 2. Tools of genetic engineering in plants; 2.1 Introduction; 2.2 Selection and isolation of genes; 2.3 Transformation and regeneration of plants; 2.4 Stability of the transgenes; 2.5 Environmental risk assessment; 2.6 Future trends; 2.7 Sources of further information and advice; 2.8 References; Part I: Targets for transformation; Chapter 3. Genetic modification of agronomic traits in fruit crops; 3.1 Introduction; 3.2 Somaclonal variation; 3.3 Gene transformation 327 $a3.4 Genetic stability3.5 Plant development and reproduction; 3.6 Fruit quality; 3.7 Biotic stress; 3.8 Abiotic stress resistance; 3.9 Plant breeding: the use of molecular markers; 3.10 Future perspectives; 3.11 Abbreviations used in this chapter; 3.12 References and further reading; Chapter 4. Genes involved in plant defence mechanisms; 4.1 Introduction; 4.2 Mechanisms of plant response to pathogens; 4.3 Genes in the defence against virus; 4.4 Genes in the defence against fungi; 4.5 Genes in the defence against insects and nematodes 327 $a4.6 Long-term impact of genetically modified plants in their response to pathogens4.7 Future trends; 4.8 Sources of further information and advice; 4.9 References; Chapter 5. Genes selected for their role in modifying post-harvest life; 5.1 Introduction; 5.2 Biotechnological control of fruit ripening and post-harvest diseases; 5.3 Biotechnological control of vegetable ripening and post-harvest diseases; 5.4 Future trends; 5.5 Sources of further information; 5.6 References; Chapter 6. The use of molecular genetics to improve food properties; 6.1 Introduction 327 $a6.2 Changing the nutritional value of foods6.3 Modification of fruit colour and sweetness; 6.4 Modification of food-processing properties of fruit; 6.5 Molecular farming and therapeutic food; 6.6 Future trends; 6.7 Sources of further information and advice; 6.8 References; Chapter 7. Nutritional enhancement of plant foods; 7.1 Introduction; 7.2 The nutritional importance of plants; 7.3 Strategies for nutritional enhancement; 7.4 The priorities for nutritional enhancement; 7.5 Relationship of structure to nutritional quality (bioavailability) 327 $a7.6 Nutritional enhancement versus food fortification7.7 Constraints on innovation; 7.8 Future trends; 7.9 Further information; 7.10 References; Part II: Case studies; Chapter 8. Tomato; 8.1. Introduction; 8.2 Modifications targeting fruit; 8.3 Modifications targeting seeds and germination; 8.4 Modifications targeting biotic and abiotic stress tolerance; 8.5 Modifications targeting vegetative tissues and flowers; 8.6 Expression of novel proteins in tomato; 8.7 Regulation of transgenic gene expression in tomato; 8.8 Conclusions; 8.9 References 327 $aChapter 9. Commercial developments with transgenic potato 330 $aGenetic modification is one of the most important and controversial issues facing the food industry. With its international team of contributors, Fruit and vegetable biotechnology analyses its major impact on fruit and vegetable cultivation and processing.The book begins with an analysis of the methods available to the biotechnologist. Part one then considers the range of traits that have been the subject of modification. Chapter 3 discusses the modification of such agronomic traits as fruit quality and resistance to various kinds of environmental stress, as well as the use of molecula 410 0$aWoodhead Publishing Series in Food Science, Technology and Nutrition 517 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 531 $aFRUIT & VEGETABLE BIOTECHNOLOGY 606 $aAgricultural biotechnology 606 $aFruit -- Genetics 606 $aGenetically modified foods 606 $aVegetables -- Genetics 606 $aGenetically modified foods$xGenetics 606 $aAgricultural biotechnology$xGenetics 606 $aFruit 606 $aVegetables 606 $aHealth & Biological Sciences$2HILCC 606 $aBiomedical Engineering$2HILCC 615 4$aAgricultural biotechnology. 615 4$aFruit -- Genetics. 615 4$aGenetically modified foods. 615 4$aVegetables -- Genetics. 615 0$aGenetically modified foods$xGenetics. 615 0$aAgricultural biotechnology$xGenetics. 615 0$aFruit. 615 0$aVegetables. 615 7$aHealth & Biological Sciences 615 7$aBiomedical Engineering 676 $a664.8 700 $aValpuesta$b V$01824153 702 $aValpuesta$b Victoriano 801 0$bAU-PeEL 801 1$bAU-PeEL 801 2$bAU-PeEL 906 $aBOOK 912 $a9911004861103321 996 $aFruit and Vegetable Biotechnology$94391220 997 $aUNINA