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Fruit and Vegetable Biotechnology - Victoriano Valpuesta


Contents


1 Introduction
V. Valpuesta, Universidad de Ma´laga
2 Tools of genetic engineering in plants
J. Pozueta-Romero, Universidad Pu´blica de Navarra
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
L. Baldoni and E. Rugini, IR Miglioramento Genetico Piante
Foraggere CNR, Perugia
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
M. A. Gomez-Lim, CINVESTAV-Irapuato
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
J. R. Botella, University of Queensland, Brisbane
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
I. Amaya, M. A. Botella and V. Valpuesta, Universidad de Ma´laga
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 plant foods
D. G. Lindsay, CEBAS-CSIC, Murcia
7.1 Introduction
7.2 The nutritional importance of plants
7.3 Strategies for nutritional enhancement
7.4 The priorities for nutritional enhancement
7.5 Relationship of structure to nutritional quality (bioavailabilty)
7.6 Nutritional enhancement versus food fortification
7.7 Constraints on innovation
7.8 Future trends
7.9 Further information
7.10 References
Part II Case studies
8 Tomato
A. L. T. Powell and A. B. Bennett, University of California, Davis
8.1 Introduction
8.2 Modifications targeting fruit
8.3 Modifications targeting seeds and germination
8.4 Modifications targeting biotic and abiotic stress tolerance
8.5 Modifications targeting vegetative tissues and flowers
8.6 Expression of novel proteins in tomato
8.7 Regulation of transgenic gene expression in tomato
8.8 Conclusions
8.9 References
9 Commercial developments with transgenic potato
H. V. Davies, Scottish Crop Research Institute, Dundee
9.1 Markets and challenges
9.2 Potato breeding and a role for GM technology
9.3 Commercial applications of GM potato crops
9.4 Current and future potential for GM potato
9.5 Revised legislation on GM crops in Europe
9.6 The future
9.7 Additional reading
9.8 Acknowledgements
9.9 References
10 Cucurbits, pepper, eggplant, legumes and other vegetables
A. Bernadac, A. Latche´, J.-P. Roustan, M. Bouzayen and J.-C. Pech, Ecole
nationale Supe´rieure Agronomique de Toulouse (INP-ENSAT/INRA)
10.1 Introduction
10.2 Biotechnology of cucurbits
10.3 Biotechnology of pepper

10.4 Biotechnology of eggplant
10.5 Biotechnology of legumes
10.6 Biotechnology of bulky organs (carrots, sweet potatoes,
allium species)
10.7 Biotechnology of leafy vegetables (cabbage, broccoli,
cauliflower, lettuce, spinach) and asparagus
10.8 Conclusions and future trends
10.9 Acknowledegments
10.10 References
Part III Consumer’s attitudes and risk assessment
11 Consumer’s attitudes
L. J. Frewer, Institute of Food Research, Norwich
11.1 Plant biotechnology and public attitudes
11.2 What is meant by the term ‘attitude’?
11.3 Changes in attitudes
11.4 Risk perception and impact on attitudes
11.5 Case study: impact of media reporting on public attitudes
towards genetically modified foods
11.6 Communication about genetically modified foods and
models of attitude change
11.7 Approaches to communication
11.8 ‘Democratic’ approaches
11.9 Fruit and vegetable biotechnology – consumer issues for
the future
11.10 Functional foods and consumer issues – implications for
fruit and vegetable biotechnology
11.11 Conclusions
11.12 References
12 Risk assessment
W. Cooper, formerly National Institute of Agricultural Botany,
Cambridge; and J. B. Sweet, National Institute of Agricultural Botany,
Cambridge
12.1 Introduction
12.2 Risk assessment and avoidance: general principles
12.3 Assessing the impact of genetically modified crops
12.4 References

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