附註:Includes bibliographical references and index.
Cover -- Contents -- Contributors -- 1 Introduction -- 2 Tools of genetic engineering in plants -- 2.1 Introduction -- 2.2 Selection and isolation of genes -- 2.3 Transformation and regeneration of plants -- 2.4 Stability of the transgenes -- 2.5 Environmental risk assessment -- 2.6 Future trends -- 2.7 Sources of further information and advice -- 2.8 References -- Part I Targets for transformation -- 3 Genetic modification of agronomic traits in fruit crops -- 3.1 Introduction -- 3.2 Somaclonal variation -- 3.3 Gene transformation -- 3.4 Genetic Stability -- 3.5 Plant development and reproduction -- 3.6 Fruit quality -- 3.7 Biotic stress -- 3.8 Abiotic stress resistance -- 3.9 Plant breeding: the use of molecular markers -- 3.10 Future perspectives -- 3.11 Abbreviations used in this chapter -- 3.12 References and further reading -- 4 Genes involved in plant defence mechanisms -- 4.1 Introduction -- 4.2 Mechanisms of plant response to pathogens -- 4.3 Genes in the defence against virus -- 4.4 Genes in the defence against fungi -- 4.5 Genes in the defence against insects and nematodes -- 4.6 Long-term impact of genetically modified plants in their response to pathogens -- 4.7 Future trends -- 4.8 Sources of further information and advice -- 4.9 References -- 5 Genes selected for their role in modifying post-harvest life -- 5.1 Introduction -- 5.2 Biotechnological control of fruit ripening and post-harvest diseases -- 5.3 Biotechnological control of vegetable ripening and postharvest diseases -- 5.4 Future trends -- 5.5 Sources of further information -- 5.6 References -- 6 The use of molecular genetics to improve food properties -- 6.1 Introduction -- 6.2 Changing the nutritional value of foods -- 6.3 Modification of fruit colour and sweetness -- 6.4 Modification of food-processing properties of fruit -- 6.5 Molecular farming and therapeutic food -- 6.6 Future trends -- 6.7 Sources of further information and advice -- 6.8 References -- 7 Nutritional enhancement of
摘要:The genetic modification of foods is one of the most significant developments in food processing, and one of the most controversial. This important collection reviews its application to fruit and vegetables. Part 1 looks at techniques and their applications in improving production and product quality. Part 2 discusses how genetic modification has been applied to specific crops, whilst Part 3 considers safety and consumer issues.
