Fruit and Vegetable Biotechnology 1st Edition

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Mã tài liệu: 202331

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Product Description
Examines how biotechnology can improve the quality and productivity of fruit and vegetable cultivation. Explores its major impact on fruit and vegetable cultivation and subsequent food processing. Biotechnology can be seen as an imprecise term since the harnessing of any biological process could justifiably be called biotechnology. In food processing it could reasonably be applied to processes as long established as bread making and brewing. However, the revolution in our understanding of the molecular mechanisms underlying the processes of life, in particular our understanding of DNA, has resulted in the potential to manipulate those mechanisms for our requirements. This new-found knowledge and ability is loosely termed biotechnology. There are two main applications of biotechnology to fruit and vegetable production:
1. as an aid to conventional breeding programmes
2. its ability to transfer genes between different organisms.
Physiological or morphological traits are governed by genes carried on chromosomes. The ability to monitor the presence or absence of such genes in plants is a great aid to plant breeders. This is done through the use of molecular markers, characteristic DNA sequences or fragments that are closely linked to the gene or genes in question. Molecular biological methods allowing the monitoring of such markers in many independent individuals, for example those arising from a cross between two plant varieties. This is a great aid to the selection process.
Product Details
Hardcover: 338 pages
Publisher: CRC Press; 1 edition (March 21, 2002)
Language: English
ISBN-10: 0849314364
ISBN-13: 978-0849314360
Product Dimensions: 9.6 x 6.1 x 0.9 inches

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