Editors: Matthew A. Jenks is Professor of Horticulture and Landscape Architecture at the Center for Plant Environmental Stress Physiology at Purdue University.Penelope J. Bebeli is Professor in the Laboratory of Plant Breeding and Biometry in the Department of Crop Science at the Agricultural University of Athens.

• Contributors xiPreface xvSection I Introduction 3Chapter 1 The Biological Basis of Fruit Quality 5Harold C. Passam, Ioannis C. Karapanos, and Alexios A. AlexopoulosIntroduction 5Fruit Quality 5Fruit Constituents and Their Contribution to the Human Diet 6Fruit Metabolism during Fruit Development, Maturation, and Ripening 12Cell Wall Metabolism and Fruit Texture 19The Metabolism of Volatiles that Contribute to Fruit Aroma 22Pigment Metabolism and Fruit Color Changes 24Respiration in Relation to Fruit Metabolism and Ripening 26The Role of Ethylene in Fruit Ripening and Quality 27Conclusion and Future Perspectives 29References 30Section II Strategies for Improving Specific Fruit Quality Traits 39Chapter 2 Fruit Organoleptic Properties and Potential for Their Genetic Improvement 41Detlef Ulrich and Klaus OlbrichtIntroduction 41Fruit Organoleptic Properties 42Organoleptic Properties during Domestication and Breeding 46Flavor Diversity 48Breeding for Flavor 50References 56Chapter 3 Breeding for Fruit Nutritional and Nutraceutical Quality 61Jacopo Diamanti, Maurizio Battino, and Bruno MezzettiIntroduction 61The Effect of Environment and Cultivation Factors on Fruit Nutritional and Nutraceutical Quality 62The Effect of Genotype on Fruit Nutritional and Nutraceutical Quality 63Breeding for Fruit Nutritional and Nutraceutical Quality 64Breeding Selection Strategies and Parameters for Nutritional and Nutraceutical Quality 66Means to Avoiding Potential Allergens 71Combining Breeding and Biotechnology for ImprovingFruit Quality Fruit Nutrition and Beneficial Phytochemicals 74Conclusion 75References 76Chapter 4 Fruit Shelf Life and Potential for Its Genetic Improvement 81José A. Mercado, Fernando Pliego-Alfaro, and Miguel A. QuesadaIntroduction 81Cell Wall Composition and Structure 82Cell Wall Disassembly Is the Major Determinant Factorof Fruit Shelf Life 84Cell Wall Modifying Genes and Activities 88Role of Turgor in Fruit Softening 96Conclusion 97References 97Chapter 5 Breeding of Hypoallergenic Fruits 105Zhong-shan Gao and Luud J.W.J. GilissenIntroduction to Fruit Allergy 105Fruit Allergens 109Expression of Putative Allergen Genes 114Selection of Hypoallergenic Variety 115Genetic Modification 118References 122Chapter 6 Impact of Breeding and Yield on Fruit, Vegetable, and Grain Nutrient Content 127Donald R. DavisIntroduction 127Increasing Yield of Fruits and Vegetables 127Evidence for Declining Nutrient Concentrations 132The Effects of Hybridization on Yields and Nutrient Concentrations 142Discussion 145References 148Chapter 7 Transgenic Approaches to Improve Fruit Quality 151Yuepeng Han and Schuyler S. KorbanIntroduction 151Improvement of Fruit Taste 151Modification of Phytonutrients Carotenoids and Flavonoids 154Inhibition of Enzymatic Browning 158Genetic Engineering for Seedlessness 159Improvement of Firmness and Texture 161Modulation of Ethylene Biosynthesis and Ripening 163Modulating Interaction between Fruits and Microorganisms 165Conclusion 166References 166Section III Improving the Quality of Specific Fruits 173Chapter 8 Breeding for Fruit Quality in Apple 175Hiroshi IwanamiIntroduction 175Early Improvement and Genetic Study of the Apple 175Challenge to Improve Fruit Quality 176Appearance of Fruit 180Eating Quality 185Keeping Quality 190Issues with Breeding for Fruit Quality 196Conclusion 196References 197Chapter 9 Breeding for Fruit Quality in Prunus 201Rodrigo Infante, Pedro Martínez-Gómez, and Stefano PredieriIntroduction 201Fruit Quality 202Quality Characteristics of Stone Fruits 208Classical Breeding 213Inheritance of Quality Fruit Traits 214Molecular Breeding 216References 222Chapter 10 Breeding for Fruit Quality in Strawberry 231Jeremy A. PattisonIntroduction 231Sources of Variation and Genetic Improvement Strategies for Fruit Quality Traits 237Conclusion 242References 243Chapter 11 Molecular Breeding of Grapevine for Aromatic Quality and Other Traits Relevant to Viticulture 247Francesco Emanuelli, Juri Battilana, Laura Costantini, and M. Stella GrandoIntroduction 247The Characteristic Aroma of Muscat Varieties 248Several Steps of Monoterpenoids Biosynthesis Need Further Investigations 249QTL Analysis Clarifies Genetic Architecture of Mucat Flavor 250The Traits of DXS 252Association Mapping: A Modern Tool 253Conclusion 256References 256Chapter 12 Breeding for Fruit Quality in Melon 261Juan Pablo Fernández-Trujillo, Belén Picó, Jordi Garcia-Mas, Jose María Álvarez, and Antonio J. MonforteIntroduction 261Origin and Subspecific Classification 261Biotechnology Tools for the Study of Fruit Quality in Melon 265Fruit Quality 266Perspectives 273References 274Chapter 13 Breeding for Fruit Quality in Tomato 279Mathilde Causse, Rebecca Stevens, Besma Ben Amor, Mireille Faurobert, and Stéphane MuñosIntroduction 279Genetic Variability and Relationships between Quality Traits 280QTL for Tomato Fruit Quality 282MAS for Fruit Sensory Quality 284Major Genes and Mutations Involved in Fruit Quality 284Breeding for Nutritional Value 292Conclusion 297References 298Chapter 14 Breeding for Fruit Quality in Pepper (Capsicum spp.) 307Ilan Paran and Eli FallikIntroduction 307Pepper Domestication 307Fruit Morphology 308Fruit Composition 311Fruit Quality Disorders 313Postharvest Fruit Quality 315Classical Breeding for Quality 316Use of Marker-Assisted Selection 317Pepper Transgenics 317Genetic and Genomic Resources 317Future Breeding for Improved Fruit Quality 318References 318Chapter 15 The Time and Place for Fruit Quality in Olive Breeding 323Luis Rallo, Milad El Riachy, and Pilar RalloIntroduction 323The Building Blocks for Breeding: Conservation and Sustainable Use of Genetic Resources 324The Concept of Quality in Olive 330Breeding Olives 335Conclusion 340References 341Chapter 16 Breeding for Fruit Quality in Citrus 349Ziniu Deng and Juan XuIntroduction 349Fruit Coloration Improvement 349Breeding for Seedless Fruits 354Improving Internal Fruit Quality 362Conclusion 364References 365Index 373Color plate is located between pages 306 and 307.

Editors: Matthew A. Jenks is Professor of Horticulture and Landscape Architecture at the Center for Plant Environmental Stress Physiology at Purdue University.Penelope J. Bebeli is Professor in the Laboratory of Plant Breeding and Biometry in the Department of Crop Science at the Agricultural University of Athens.

• Contributors xiPreface xvSection I Introduction 3Chapter 1 The Biological Basis of Fruit Quality 5Harold C. Passam, Ioannis C. Karapanos, and Alexios A. AlexopoulosIntroduction 5Fruit Quality 5Fruit Constituents and Their Contribution to the Human Diet 6Fruit Metabolism during Fruit Development, Maturation, and Ripening 12Cell Wall Metabolism and Fruit Texture 19The Metabolism of Volatiles that Contribute to Fruit Aroma 22Pigment Metabolism and Fruit Color Changes 24Respiration in Relation to Fruit Metabolism and Ripening 26The Role of Ethylene in Fruit Ripening and Quality 27Conclusion and Future Perspectives 29References 30Section II Strategies for Improving Specific Fruit Quality Traits 39Chapter 2 Fruit Organoleptic Properties and Potential for Their Genetic Improvement 41Detlef Ulrich and Klaus OlbrichtIntroduction 41Fruit Organoleptic Properties 42Organoleptic Properties during Domestication and Breeding 46Flavor Diversity 48Breeding for Flavor 50References 56Chapter 3 Breeding for Fruit Nutritional and Nutraceutical Quality 61Jacopo Diamanti, Maurizio Battino, and Bruno MezzettiIntroduction 61The Effect of Environment and Cultivation Factors on Fruit Nutritional and Nutraceutical Quality 62The Effect of Genotype on Fruit Nutritional and Nutraceutical Quality 63Breeding for Fruit Nutritional and Nutraceutical Quality 64Breeding Selection Strategies and Parameters for Nutritional and Nutraceutical Quality 66Means to Avoiding Potential Allergens 71Combining Breeding and Biotechnology for ImprovingFruit Quality Fruit Nutrition and Beneficial Phytochemicals 74Conclusion 75References 76Chapter 4 Fruit Shelf Life and Potential for Its Genetic Improvement 81José A. Mercado, Fernando Pliego-Alfaro, and Miguel A. QuesadaIntroduction 81Cell Wall Composition and Structure 82Cell Wall Disassembly Is the Major Determinant Factorof Fruit Shelf Life 84Cell Wall Modifying Genes and Activities 88Role of Turgor in Fruit Softening 96Conclusion 97References 97Chapter 5 Breeding of Hypoallergenic Fruits 105Zhong-shan Gao and Luud J.W.J. GilissenIntroduction to Fruit Allergy 105Fruit Allergens 109Expression of Putative Allergen Genes 114Selection of Hypoallergenic Variety 115Genetic Modification 118References 122Chapter 6 Impact of Breeding and Yield on Fruit, Vegetable, and Grain Nutrient Content 127Donald R. DavisIntroduction 127Increasing Yield of Fruits and Vegetables 127Evidence for Declining Nutrient Concentrations 132The Effects of Hybridization on Yields and Nutrient Concentrations 142Discussion 145References 148Chapter 7 Transgenic Approaches to Improve Fruit Quality 151Yuepeng Han and Schuyler S. KorbanIntroduction 151Improvement of Fruit Taste 151Modification of Phytonutrients Carotenoids and Flavonoids 154Inhibition of Enzymatic Browning 158Genetic Engineering for Seedlessness 159Improvement of Firmness and Texture 161Modulation of Ethylene Biosynthesis and Ripening 163Modulating Interaction between Fruits and Microorganisms 165Conclusion 166References 166Section III Improving the Quality of Specific Fruits 173Chapter 8 Breeding for Fruit Quality in Apple 175Hiroshi IwanamiIntroduction 175Early Improvement and Genetic Study of the Apple 175Challenge to Improve Fruit Quality 176Appearance of Fruit 180Eating Quality 185Keeping Quality 190Issues with Breeding for Fruit Quality 196Conclusion 196References 197Chapter 9 Breeding for Fruit Quality in Prunus 201Rodrigo Infante, Pedro Martínez-Gómez, and Stefano PredieriIntroduction 201Fruit Quality 202Quality Characteristics of Stone Fruits 208Classical Breeding 213Inheritance of Quality Fruit Traits 214Molecular Breeding 216References 222Chapter 10 Breeding for Fruit Quality in Strawberry 231Jeremy A. PattisonIntroduction 231Sources of Variation and Genetic Improvement Strategies for Fruit Quality Traits 237Conclusion 242References 243Chapter 11 Molecular Breeding of Grapevine for Aromatic Quality and Other Traits Relevant to Viticulture 247Francesco Emanuelli, Juri Battilana, Laura Costantini, and M. Stella GrandoIntroduction 247The Characteristic Aroma of Muscat Varieties 248Several Steps of Monoterpenoids Biosynthesis Need Further Investigations 249QTL Analysis Clarifies Genetic Architecture of Mucat Flavor 250The Traits of DXS 252Association Mapping: A Modern Tool 253Conclusion 256References 256Chapter 12 Breeding for Fruit Quality in Melon 261Juan Pablo Fernández-Trujillo, Belén Picó, Jordi Garcia-Mas, Jose María Álvarez, and Antonio J. MonforteIntroduction 261Origin and Subspecific Classification 261Biotechnology Tools for the Study of Fruit Quality in Melon 265Fruit Quality 266Perspectives 273References 274Chapter 13 Breeding for Fruit Quality in Tomato 279Mathilde Causse, Rebecca Stevens, Besma Ben Amor, Mireille Faurobert, and Stéphane MuñosIntroduction 279Genetic Variability and Relationships between Quality Traits 280QTL for Tomato Fruit Quality 282MAS for Fruit Sensory Quality 284Major Genes and Mutations Involved in Fruit Quality 284Breeding for Nutritional Value 292Conclusion 297References 298Chapter 14 Breeding for Fruit Quality in Pepper (Capsicum spp.) 307Ilan Paran and Eli FallikIntroduction 307Pepper Domestication 307Fruit Morphology 308Fruit Composition 311Fruit Quality Disorders 313Postharvest Fruit Quality 315Classical Breeding for Quality 316Use of Marker-Assisted Selection 317Pepper Transgenics 317Genetic and Genomic Resources 317Future Breeding for Improved Fruit Quality 318References 318Chapter 15 The Time and Place for Fruit Quality in Olive Breeding 323Luis Rallo, Milad El Riachy, and Pilar RalloIntroduction 323The Building Blocks for Breeding: Conservation and Sustainable Use of Genetic Resources 324The Concept of Quality in Olive 330Breeding Olives 335Conclusion 340References 341Chapter 16 Breeding for Fruit Quality in Citrus 349Ziniu Deng and Juan XuIntroduction 349Fruit Coloration Improvement 349Breeding for Seedless Fruits 354Improving Internal Fruit Quality 362Conclusion 364References 365Index 373Color plate is located between pages 306 and 307.

Editors: Matthew A. Jenks is Professor of Horticulture and Landscape Architecture at the Center for Plant Environmental Stress Physiology at Purdue University.Penelope J. Bebeli is Professor in the Laboratory of Plant Breeding and Biometry in the Department of Crop Science at the Agricultural University of Athens.

• Contributors xiPreface xvSection I Introduction 3Chapter 1 The Biological Basis of Fruit Quality 5Harold C. Passam, Ioannis C. Karapanos, and Alexios A. AlexopoulosIntroduction 5Fruit Quality 5Fruit Constituents and Their Contribution to the Human Diet 6Fruit Metabolism during Fruit Development, Maturation, and Ripening 12Cell Wall Metabolism and Fruit Texture 19The Metabolism of Volatiles that Contribute to Fruit Aroma 22Pigment Metabolism and Fruit Color Changes 24Respiration in Relation to Fruit Metabolism and Ripening 26The Role of Ethylene in Fruit Ripening and Quality 27Conclusion and Future Perspectives 29References 30Section II Strategies for Improving Specific Fruit Quality Traits 39Chapter 2 Fruit Organoleptic Properties and Potential for Their Genetic Improvement 41Detlef Ulrich and Klaus OlbrichtIntroduction 41Fruit Organoleptic Properties 42Organoleptic Properties during Domestication and Breeding 46Flavor Diversity 48Breeding for Flavor 50References 56Chapter 3 Breeding for Fruit Nutritional and Nutraceutical Quality 61Jacopo Diamanti, Maurizio Battino, and Bruno MezzettiIntroduction 61The Effect of Environment and Cultivation Factors on Fruit Nutritional and Nutraceutical Quality 62The Effect of Genotype on Fruit Nutritional and Nutraceutical Quality 63Breeding for Fruit Nutritional and Nutraceutical Quality 64Breeding Selection Strategies and Parameters for Nutritional and Nutraceutical Quality 66Means to Avoiding Potential Allergens 71Combining Breeding and Biotechnology for ImprovingFruit Quality Fruit Nutrition and Beneficial Phytochemicals 74Conclusion 75References 76Chapter 4 Fruit Shelf Life and Potential for Its Genetic Improvement 81José A. Mercado, Fernando Pliego-Alfaro, and Miguel A. QuesadaIntroduction 81Cell Wall Composition and Structure 82Cell Wall Disassembly Is the Major Determinant Factorof Fruit Shelf Life 84Cell Wall Modifying Genes and Activities 88Role of Turgor in Fruit Softening 96Conclusion 97References 97Chapter 5 Breeding of Hypoallergenic Fruits 105Zhong-shan Gao and Luud J.W.J. GilissenIntroduction to Fruit Allergy 105Fruit Allergens 109Expression of Putative Allergen Genes 114Selection of Hypoallergenic Variety 115Genetic Modification 118References 122Chapter 6 Impact of Breeding and Yield on Fruit, Vegetable, and Grain Nutrient Content 127Donald R. DavisIntroduction 127Increasing Yield of Fruits and Vegetables 127Evidence for Declining Nutrient Concentrations 132The Effects of Hybridization on Yields and Nutrient Concentrations 142Discussion 145References 148Chapter 7 Transgenic Approaches to Improve Fruit Quality 151Yuepeng Han and Schuyler S. KorbanIntroduction 151Improvement of Fruit Taste 151Modification of Phytonutrients Carotenoids and Flavonoids 154Inhibition of Enzymatic Browning 158Genetic Engineering for Seedlessness 159Improvement of Firmness and Texture 161Modulation of Ethylene Biosynthesis and Ripening 163Modulating Interaction between Fruits and Microorganisms 165Conclusion 166References 166Section III Improving the Quality of Specific Fruits 173Chapter 8 Breeding for Fruit Quality in Apple 175Hiroshi IwanamiIntroduction 175Early Improvement and Genetic Study of the Apple 175Challenge to Improve Fruit Quality 176Appearance of Fruit 180Eating Quality 185Keeping Quality 190Issues with Breeding for Fruit Quality 196Conclusion 196References 197Chapter 9 Breeding for Fruit Quality in Prunus 201Rodrigo Infante, Pedro Martínez-Gómez, and Stefano PredieriIntroduction 201Fruit Quality 202Quality Characteristics of Stone Fruits 208Classical Breeding 213Inheritance of Quality Fruit Traits 214Molecular Breeding 216References 222Chapter 10 Breeding for Fruit Quality in Strawberry 231Jeremy A. PattisonIntroduction 231Sources of Variation and Genetic Improvement Strategies for Fruit Quality Traits 237Conclusion 242References 243Chapter 11 Molecular Breeding of Grapevine for Aromatic Quality and Other Traits Relevant to Viticulture 247Francesco Emanuelli, Juri Battilana, Laura Costantini, and M. Stella GrandoIntroduction 247The Characteristic Aroma of Muscat Varieties 248Several Steps of Monoterpenoids Biosynthesis Need Further Investigations 249QTL Analysis Clarifies Genetic Architecture of Mucat Flavor 250The Traits of DXS 252Association Mapping: A Modern Tool 253Conclusion 256References 256Chapter 12 Breeding for Fruit Quality in Melon 261Juan Pablo Fernández-Trujillo, Belén Picó, Jordi Garcia-Mas, Jose María Álvarez, and Antonio J. MonforteIntroduction 261Origin and Subspecific Classification 261Biotechnology Tools for the Study of Fruit Quality in Melon 265Fruit Quality 266Perspectives 273References 274Chapter 13 Breeding for Fruit Quality in Tomato 279Mathilde Causse, Rebecca Stevens, Besma Ben Amor, Mireille Faurobert, and Stéphane MuñosIntroduction 279Genetic Variability and Relationships between Quality Traits 280QTL for Tomato Fruit Quality 282MAS for Fruit Sensory Quality 284Major Genes and Mutations Involved in Fruit Quality 284Breeding for Nutritional Value 292Conclusion 297References 298Chapter 14 Breeding for Fruit Quality in Pepper (Capsicum spp.) 307Ilan Paran and Eli FallikIntroduction 307Pepper Domestication 307Fruit Morphology 308Fruit Composition 311Fruit Quality Disorders 313Postharvest Fruit Quality 315Classical Breeding for Quality 316Use of Marker-Assisted Selection 317Pepper Transgenics 317Genetic and Genomic Resources 317Future Breeding for Improved Fruit Quality 318References 318Chapter 15 The Time and Place for Fruit Quality in Olive Breeding 323Luis Rallo, Milad El Riachy, and Pilar RalloIntroduction 323The Building Blocks for Breeding: Conservation and Sustainable Use of Genetic Resources 324The Concept of Quality in Olive 330Breeding Olives 335Conclusion 340References 341Chapter 16 Breeding for Fruit Quality in Citrus 349Ziniu Deng and Juan XuIntroduction 349Fruit Coloration Improvement 349Breeding for Seedless Fruits 354Improving Internal Fruit Quality 362Conclusion 364References 365Index 373Color plate is located between pages 306 and 307.