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e-book

The Molecular Biology and Biochemistry of Fruit Ripening (Cód: 9310700)

Mervin Poole; Gregory A. Tucker; James Giovannoni; Graham Seymour

Wiley (Digital)

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The Molecular Biology and Biochemistry of Fruit Ripening

R$282,36

Descrição

A comprehensive and?mechanistic perspective on fruit ripening,?emphasizing commonalities and differences between fruit groups and ripening processes. Fruits are an essential part of the human diet and contain important phytochemicals that provide protection against heart disease and cancers. Fruit ripening is of?importance for human health and for industry-based strategies to harness natural variation, or genetic modification, for crop improvement. This book covers recent advances in the field of plant genomics and how these discoveries can be exploited to understand evolutionary processes and the complex network of hormonal and genetic control of ripening. The book explains the physiochemical and molecular changes in fruit that impact its quality, and recent developments in understanding of the genetic, molecular and biochemical basis for colour, flavour and texture. It is a valuable resource for plant and crop researchers and professionals, agricultural engineers, horticulturists, and food scientists. Summary: Reviews?the physiochemical and molecular changes in fruit which impact flavour, texture, and colour Covers recent advances in genomics?on the?genetic, molecular, and biochemical basis of fruit quality Integrates?information on both?hormonal and genetic control of ripening Relevant for basic researchers and applied scientists

Características

Peso 0.00 Kg
Produto sob encomenda Sim
Marca Wiley (Digital)
Número de Páginas 226 (aproximado)
Idioma 337
Acabamento e-book
Territorialidade Internacional
Formato Livro Digital Pdf
Gratuito Não
Proteção Drm Sim
Início da Venda 10/03/2016
Código do Formato Pdf
Cód. Barras 9781118593004
Número da edição 1
Ano da Publicação 113
AutorMervin Poole; Gregory A. Tucker; James Giovannoni; Graham Seymour