Overview
- Editors:
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Graham B. Seymour
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Horticulture Research International, Littlehampton, West Sussex, UK
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Jane E. Taylor
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Department of Physiology and Environmental Science, University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, UK
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Gregory A. Tucker
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Department of Applied Biochemistry and Food Science, University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, UK
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Table of contents (14 chapters)
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Front Matter
Pages iii-xi
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- G. B. Seymour, G. A. Tucker
Pages 53-81
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- A. K. Kanellis, K. A. Roubelakis - Angelakis
Pages 189-234
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- G. B. Seymour, W. B. McGlasson
Pages 273-290
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Back Matter
Pages 443-454
About this book
It is over 20 years since the publication of A.c. Hulme's two volume text on The Biochemistry of Fruits and thei.r Products. Whilst the bulk of the information contained in that text is still relevant it is true to say that our understanding of the biochemical and genetic mech
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
Editors and Affiliations
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Horticulture Research International, Littlehampton, West Sussex, UK
Graham B. Seymour
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Department of Physiology and Environmental Science, University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, UK
Jane E. Taylor
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Department of Applied Biochemistry and Food Science, University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, UK
Gregory A. Tucker
