Biotechnology for Fruit Vegetable and Spice Crops

<p>Biotechnology has revolutionized horticulture by enhancing the productivity resilience and nutritional quality of fruit vegetable and spice crops. This comprehensive volume provides an in-depth exploration of cutting-edge biotechnological advancements that are reshaping horticultural science. From genomics-driven crop improvement to the development of functional foods this book presents a meticulously curated compilation of research and methodologies addressing key challenges and opportunities in modern horticulture. By integrating molecular techniques plant–microbe interactions and bioprocess innovations this book provides a unique perspective on sustainable and precision-driven horticultural practices.</p><p><b>Key Features</b></p><ul> <li>Insights into genomic approaches for understanding abiotic stress tolerance and developing climate-resilient varieties.</li> <li>Advances in tissue culture marker-assisted selection and genome editing for apple grapevine and potato breeding.</li> <li>Molecular and biocontrol strategies for tackling major threats such as root rot disease in apples.</li> <li>Applications of soilless cultivation techniques and plant growth-promoting rhizobacteria (PGPR) to optimize crop yield and quality.</li> <li>Biotechnological tools for developing probiotic-enriched fruits and vegetables and the valorization of non-grape fruit wines.</li> </ul><p>With contributions from leading researchers this book serves as an essential reference for graduate students academics and professionals in plant biotechnology horticulture and food science. It provides a valuable resource for those seeking to harness the power of biotechnology to drive sustainable innovation in horticultural crop production.</p>