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Improving the quality of apples

By Fabrizio Costa (Editor), Masoumeh Bejaei (Contribution by), Jennifer Arthur (Contribution by), Margaret A. Cliff (Contribution by), Hilde Nybom (Contribution by), Gabriela Ploscutanu (Contribution by), Matteo Scampicchio (Contribution by), Soon Li Teh (Contribution by), Sarah Kostick (Contribution by), Kate Evans (Contribution by), Luigi Manfrini (Contribution by), Alessandro Bonora (Contribution by), John Cline (Contribution by), Zora Singh (Contribution by), Vijay Yadav Tokala (Contribution by), Mahmood Ul Hasan (Contribution by), Andrew Woodward (Contribution by)
Hardcover
$170.00
By Fabrizio Costa (Editor), Masoumeh Bejaei (Contribution by), Jennifer Arthur (Contribution by), Margaret A. Cliff (Contribution by), Hilde Nybom (Contribution by), Gabriela Ploscutanu (Contribution by), Matteo Scampicchio (Contribution by), Soon Li Teh (Contribution by), Sarah Kostick (Contribution by), Kate Evans (Contribution by), Luigi Manfrini (Contribution by), Alessandro Bonora (Contribution by), John Cline (Contribution by), Zora Singh (Contribution by), Vijay Yadav Tokala (Contribution by), Mahmood Ul Hasan (Contribution by), Andrew Woodward (Contribution by)
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“The book is a ‘must have’, for it considers many complex and intertwined aspects from the consumer to genetics, to pre- and postharvest management, that impact and determine eating quality. This positions the book well for those young researchers starting a career on these topics.” (Book Review Published in Chronica Horticulturae – Professor Luca Corelli Grappadelli, University of Bologna, Italy and Chair ISHS Division Temperate Tree Fruits)

Apples are one of the most highly consumed fruits...

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