1. The Biological Basis of Fruit Quality

  1. Matthew A. Jenks1 and
  2. Penelope J. Bebeli2
  1. Harold C. Passam,
  2. Ioannis C. Karapanos and
  3. Alexios A. Alexopoulos

Published Online: 16 MAR 2011

DOI: 10.1002/9780470959350.ch1

Breeding for Fruit Quality

Breeding for Fruit Quality

How to Cite

Passam, H. C., Karapanos, I. C. and Alexopoulos, A. A. (2011) The Biological Basis of Fruit Quality, in Breeding for Fruit Quality (eds M. A. Jenks and P. J. Bebeli), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470959350.ch1

Editor Information

  1. 1

    Purdue University, Center for Plant Environmental Stress Physiology, West Lafayette, Indiana

  2. 2

    Agricultural University of Athens, Laboratory of Plant Breeding and Biometry, Athens, Greece

Publication History

  1. Published Online: 16 MAR 2011
  2. Published Print: 21 MAR 2011

ISBN Information

Print ISBN: 9780813810720

Online ISBN: 9780470959350



  • fruit quality;
  • fruit constituents;
  • human diet;
  • fruit metabolism;
  • fruit development


This chapter contains sections titled:

  • Introduction

  • Fruit Quality

  • Fruit Constituents and Their Contribution to the Human Diet

  • Cell Wall Metabolism and Fruit Texture

  • The Metabolism of Volatiles that Contribute to Fruit Aroma

  • Pigment Metabolism and Fruit Color Changes

  • Respiration in Relation to Fruit Metabolism and Ripening

  • The Role of Ethylene in Fruit Ripening and Quality

  • Conclusion and Future Perspectives