Fruit and vegetable biotechnology:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton [u.a.]
CRC Press
2002
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XI, 338 S. |
| ISBN: | 0849314364 1855734672 |
Internformat
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| 245 | 1 | 0 | |a Fruit and vegetable biotechnology |c ed. by Victoriano Valpuesta |
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Datensatz im Suchindex
| _version_ | 1804129385655042048 |
|---|---|
| adam_text | Titel: Fruit and vegetable biotechnology
Autor: Valpuesta, Victoriano
Jahr: 2002
Contents
Contributors ........................................................... ix
1 Introduction ...................................................... 1
V. Valpuesta, Universidad de Malaga
2 Tools of genetic engineering in plants ........................... 3
J. Pozueta-Romero, Universidad Publica de Navarra
2.1 Introduction .................................................. 3
2.2 Selection and isolation of genes ............................. 4
2.3 Transformation and regeneration of plants ................... 5
2.4 Stability of the transgenes ................................... 10
2.5 Environmental risk assessment ............................... 11
2.6 Future trends ................................................. 11
2.7 Sources of further information and advice ................... 15
2.8 References ................................................... 15
Part I Targets for transformation .................................... 23
3 Genetic modification of agronomic traits in fruit crops ........ 25
L. Baldoni and E. Rugini, IR Miglioramento Genetico Piante
Foraggere CNR, Perugia
3.1 Introduction .................................................. 25
3.2 Somaclonal variation ......................................... 26
3.3 Gene transformation ......................................... 27
3.4 Genetic Stability ............................................. 28
3.5 Plant development and reproduction ......................... 28
vi Contents
3.6 Fruit quality ................................................. 36
3.7 Biotic stress ................................................. 40
3.8 Abiotic stress resistance ..................................... 58
3.9 Plant breeding: the use of molecular markers ................ 65
3.10 Future perspectives .......................................... 71
3.11 Abbreviations used in this chapter ........................... 72
3.12 References and further reading.............................. 73
4 Genes involved in plant defence mechanisms ................... 114
M. A. Gomez-Lim, CINVESTAV-Irapuato
4.1 Introduction ................................................. 114
4.2 Mechanisms of plant response to pathogens ................. 114
4.3 Genes in the defence against virus .......................... 116
4.4 Genes in the defence against fungi .......................... 118
4.5 Genes in the defence against insects and nematodes ......... 124
4.6 Long-term impact of genetically modified plants in their
response to pathogens ....................................... 126
4.7 Future trends ................................................ 127
4.8 Sources of further information and advice ................... 128
4.9 References ................................................... 128
5 Genes selected for their role in modifying post-harvest life ___ 136
J. R. Botella, University of Queensland, Brisbane
5.1 Introduction ................................................. 136
5.2 Biotechnological control of fruit ripening and post-harvest
diseases ...................................................... 138
5.3 Biotechnological control of vegetable ripening and post-
harvest diseases .............................................. 144
5.4 Future trends ................................................ 146
5.5 Sources of further information ............................... 147
5.6 References ................................................... 148
6 The use of molecular genetics to improve food properties ..... 152
/. Amaya, M. A. Botella and V. Valpuesta, Universidad de Malaga
6.1 Introduction ................................................. 152
6.2 Changing the nutritional value of foods ..................... 152
6.3 Modification of fruit colour and sweetness .................. 158
6.4 Modification of food-processing properties of fruit .......... 160
6.5 Molecular farming and therapeutic food ..................... 161
6.6 Future trends ................................................ 163
6.7 Sources of further information and advice ................... 164
6.8 References ................................................... 164
Contents vii
7 Nutritional enhancement of plant foods ......................... 167
D. G. Lindsay, CEBAS-CSIC, Murcia
7.1 Introduction .................................................. 167
7.2 The nutritional importance of plants ......................... 167
7.3 Strategies for nutritional enhancement ....................... 168
7.4 The priorities for nutritional enhancement ................... 170
7.5 Relationship of structure to nutritional quality (bioavailabilty) 173
7.6 Nutritional enhancement versus food fortification ............ 174
7.7 Constraints on innovation .................................... 176
7.8 Future trends ................................................. 178
7.9 Further information .......................................... 178
7.10 References ................................................... 179
Part II Case studies ................................................... 183
8 Tomato ........................................................... 185
A. L. T. Powell and A. B. Bennett, University of California, Davis
8.1 Introduction .................................................. 185
8.2 Modifications targeting fruit ................................. 186
8.3 Modifications targeting seeds and germination ............... 198
8.4 Modifications targeting biotic and abiotic stress tolerance ... 199
8.5 Modifications targeting vegetative tissues and flowers ....... 203
8.6 Expression of novel proteins in tomato ...................... 204
8.7 Regulation of transgenic gene expression in tomato ......... 204
8.8 Conclusions .................................................. 206
8.9 References ................................................... 207
9 Commercial developments with transgenic potato .............. 222
H. V. Davies, Scottish Crop Research Institute, Dundee
9.1 Markets and challenges ...................................... 222
9.2 Potato breeding and a role for GM technology .............. 224
9.3 Commercial applications of GM potato crops ................ 226
9.4 Current and future potential for GM potato .................. 240
9.5 Revised legislation on GM crops in Europe .................. 243
9.6 The future ................................................... 244
9.7 Additional reading ........................................... 245
9.8 Acknowledgements .......................................... 246
9.9 References ................................................... 246
10 Cucurbits, pepper, eggplant, legumes and other vegetables .... 250
A. Bernadac, A. Latche, J.-P. Roustan, M. Bouzayen andJ.-C. Pech, Ecole
nationale Superieure Agronomique de Toulouse (INP-ENSAT/1NRA)
10.1 Introduction .................................................. 250
10.2 Biotechnology of cucurbits .................................. 251
10.3 Biotechnology of pepper ..................................... 256
viii Contents
10.4 Biotechnology of eggplant ................................... 259
10.5 Biotechnology of legumes ................................... 261
10.6 Biotechnology of bulky organs (carrots, sweet potatoes,
allium species) ............................................... 267
10.7 Biotechnology of leafy vegetables (cabbage, broccoli,
cauliflower, lettuce, spinach) and asparagus ................. 269
10.8 Conclusions and future trends ............................... 277
10.9 Acknowledegments .......................................... 278
10.10 References ................................................... 279
Part III Consumer s attitudes and risk assessment ................. 295
11 Consumer s attitudes ............................................ 297
L. J. Frewer, Institute of Food Research, Norwich
11.1 Plant biotechnology and public attitudes ..................... 297
11.2 What is meant by the term attitude ? ....................... 299
11.3 Changes in attitudes ......................................... 300
11.4 Risk perception and impact on attitudes ..................... 301
11.5 Case study: impact of media reporting on public attitudes
towards genetically modified foods.......................... 302
11.6 Communication about genetically modified foods and
models of attitude change ................................... 304
11.7 Approaches to communication ............................... 306
11.8 Democratic approaches .................................... 307
11.9 Fruit and vegetable biotechnology - consumer issues for
the future .................................................... 308
11.10 Functional foods and consumer issues - implications for
fruit and vegetable biotechnology ........................... 308
11.11 Conclusions .................................................. 311
11.12 References ................................................... 311
12 Risk assessment .................................................. 315
W. Cooper, formerly National Institute of Agricultural Botany,
Cambridge; and J. B. Sweet, National Institute of Agricultural Botany,
Cambridge
12.1 Introduction ................................................. 315
12.2 Risk assessment and avoidance: general principles .......... 318
12.3 Assessing the impact of genetically modified crops ......... 323
12.4 References ................................................... 327
Index ................................................................ 329
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| title | Fruit and vegetable biotechnology |
| title_auth | Fruit and vegetable biotechnology |
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| title_full | Fruit and vegetable biotechnology ed. by Victoriano Valpuesta |
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