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Manipulation of Fruiting

Manipulation of Fruiting PDF Author: C. J. Wright
Publisher: Elsevier
ISBN: 1483164462
Category : Technology & Engineering
Languages : en
Pages : 427

Book Description
Manipulation of Fruiting contains the proceedings of the 47th University of Nottingham Easter School in Agricultural Science, held at Sutton Bonington, England on April 18-22, 1988. The papers explore developments in the manipulation of fruiting and cover topics ranging from intra-plant competition to pollination, fruit set, and light interception and canopy manipulation. Genetic regulation and chemical manipulation of fruiting are also discussed. This monograph is comprised of 26 chapters divided into nine sections. The first section deals with the interactions that occur between vegetative and reproductive growth, focusing on source-sink effects and dry matter partitioning. The following three sections examine the sequential stages of producing a fruit from flower initiation, dormancy, and anthesis, through pollination to fruit set. Models that describe dormancy and flowering are presented; pollen incompatibility is considered; and the time available for pollination is analyzed. The physiology of fruit set is discussed together with methods to improve fruit set. The next three sections detail methods of manipulating fruiting, either physically by altering plant canopy structure and therefore light interception, genetically by breeding and selection, or chemically by the use of plant growth regulators. This book concludes with a look towards the future using genetic manipulation to alter fruit physiology. This text will be a valuable resource for crop researchers, plant physiologists, geneticists, and others interested in the state of research into fruiting.

Manipulation of Fruiting

Manipulation of Fruiting PDF Author: C. J. Wright
Publisher: Elsevier
ISBN: 1483164462
Category : Technology & Engineering
Languages : en
Pages : 427

Book Description
Manipulation of Fruiting contains the proceedings of the 47th University of Nottingham Easter School in Agricultural Science, held at Sutton Bonington, England on April 18-22, 1988. The papers explore developments in the manipulation of fruiting and cover topics ranging from intra-plant competition to pollination, fruit set, and light interception and canopy manipulation. Genetic regulation and chemical manipulation of fruiting are also discussed. This monograph is comprised of 26 chapters divided into nine sections. The first section deals with the interactions that occur between vegetative and reproductive growth, focusing on source-sink effects and dry matter partitioning. The following three sections examine the sequential stages of producing a fruit from flower initiation, dormancy, and anthesis, through pollination to fruit set. Models that describe dormancy and flowering are presented; pollen incompatibility is considered; and the time available for pollination is analyzed. The physiology of fruit set is discussed together with methods to improve fruit set. The next three sections detail methods of manipulating fruiting, either physically by altering plant canopy structure and therefore light interception, genetically by breeding and selection, or chemically by the use of plant growth regulators. This book concludes with a look towards the future using genetic manipulation to alter fruit physiology. This text will be a valuable resource for crop researchers, plant physiologists, geneticists, and others interested in the state of research into fruiting.

Abstract Collection, 21st International Horticultural Congress, August 29th-September 4th, 1982, Hamburg, Federal Republic of Germany,

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ISBN:
Category : Horticulture
Languages : en
Pages : 744

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Category : Kiwifruit
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Proceedings, 21st International Horticultural Congress, August 29th-September 4th, 1982, Hamburg, Federal Republic of Germany

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Category : Horticulture
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Pages : 564

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Handbook of Fermented Food and Beverage Technology Two Volume Set

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Publisher: CRC Press
ISBN: 1482260700
Category : Technology & Engineering
Languages : en
Pages : 1636

Book Description
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int