2. Fruit Organoleptic Properties and Potential for Their Genetic Improvement

  1. Matthew A. Jenks1 and
  2. Penelope J. Bebeli2
  1. Detlef Ulrich and
  2. Klaus Olbricht

Published Online: 16 MAR 2011

DOI: 10.1002/9780470959350.ch2

Breeding for Fruit Quality

Breeding for Fruit Quality

How to Cite

Ulrich, D. and Olbricht, K. (2011) Fruit Organoleptic Properties and Potential for Their Genetic Improvement, in Breeding for Fruit Quality (eds M. A. Jenks and P. J. Bebeli), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470959350.ch2

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

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Keywords:

  • fruit organoleptic properties;
  • genetic improvement;
  • domestication;
  • breeding;
  • flavor diversity

Summary

This chapter contains sections titled:

  • Introduction

  • Fruit Organoleptic Properties

  • Organoleptic Properties during Domestication and Breeding

  • Flavor Diversity

  • Breeding for Flavor