Biotechnology for Fruit, Vegetable and Spice CropsUtgave 1

Biotechnology has revolutionized horticulture by enhancing the productivity, resilience and nutritional quality of fruit, vegetable and spice crops. This comprehensive volume provides an in-depth exploration of cutting-edge biotechnological advancements that are reshaping horticultural science. From genomics-driven crop improvement to the development of functional foods, this book presents a meticulously curated compilation of research and methodologies addressing key challenges and opportunities in modern horticulture. By integrating molecular techniques, plant–microbe interactions and bioprocess innovations, this book provides a unique perspective on sustainable and precision-driven horticultural practices.

Key Features

• Insights into genomic approaches for understanding abiotic stress tolerance and developing climate-resilient varieties.
• Advances in tissue culture, marker-assisted selection and genome editing for apple, grapevine and potato breeding.
• Molecular and biocontrol strategies for tackling major threats, such as root rot disease in apples.
• Applications of soilless cultivation techniques and plant growth-promoting rhizobacteria (PGPR) to optimize crop yield and quality.
• Biotechnological tools for developing probiotic-enriched fruits and vegetables and the valorization of non-grape fruit wines.

With contributions from leading researchers, this book serves as an essential reference for graduate students, academics and professionals in plant biotechnology, horticulture and food science. It provides a valuable resource for those seeking to harness the power of biotechnology to drive sustainable innovation in horticultural crop production.