Biochemistry of Fruit Ripening

By: G. B. Seymour (Editor), J. E. Taylor (Editor), G. a. Tucker (Editor)

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Hardcover | 30 April 1993

At a Glance

Hardcover
472 Pages

Dimensions(cm)
23.39 x 15.6 x 2.54

Hardcover

$609.74

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The subject of fruit ripening is one of vital interest and importance to the massive international fruit growing and fruit trade industries. This book, which covers the biochemistry and molecular biology of ripening of the world's major fruit types, has been drawn together by a team from the University of Nottingham, the scene of much of the recent and major research into this subject.
The contributing authors to this book are among the best in the world and the fruit crops covered include bananas, citrus and grapes, each crop itself supporting hundreds of thousands of people in employment worldwide. An understanding of the subject matter of the book is important for planning of harvesting, transportation and storage of the crops covered.
The book brings together the diverse information now available for a wide range of fruit, in particular emphasizing important advances made in the last 20 years. It is the definitive handbook on the subject and will be of interest to all those involved in research and development relating to fruit growing and the fruit trade, including biochemists, agricultural and plant scientists and food scientists.

Industry Reviews

... the Biochemistry of Fruit Ripening is aimed at all those involved in planning, harvesting, transport and storage of fruit.... to emphasise in particular the advances made in the last 20 years. - Comment; ...400 well documented pages...In summary, this book should allow a researcher or teacher unfamiliar with this area to assemble biochemical information concerning a wide range of individual fruits efficiently - Plant Science

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