The Avocado: Botany, Production and Uses

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Bruce A. Schaffer, B. Nigel Wolstenholme, Antony William Whiley
CABI, 2013 - Nature - 560 pages
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Although avocado has been cultivated and consumed for more than 9,000 years near its center of origin in Latin America, world production and trade has increased dramatically over the past few decades. The avocado is now a widely traded fruit between warmer and colder countries as a result of the global community becoming increasingly aware of the versatility and nutritional value of this crop. For the past decade, the world avocado industry has been going through a period of rapid technological change and innovation. The dietary value of "the most nutritious of all fruit" is also receiving more attention. This fully updated new edition of the successful 2002 book will provide a comprehensive review of avocado production, science and technology.
  

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Contents

1 Introduction
1
2 History Distribution and Uses
10
3 Taxonomy and Botany
31
4 Genetics and Breeding
51
Climate and Soils
86
6 Reproductive Biology
118
7 Ecophysiology
168
8 Cultivars and Rootstocks
200
10 Biotechnology
268
Colour plates
300
11 Irrigation and Mineral Nutrition
301
12 Crop Management
342
13 Foliar Fruit and Soilborne Diseases
380
14 Insect and Mite Pests
423
15 Harvesting Packing Postharvest Technology Transport and Processing
489
Index
541

9 Propagation
234

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About the author (2013)

Bruce Schaffer is Professor of Plant Physiology, University of Florida.

B. Nigel Wolstenholme is Emeritus Professor at the University of Kwazulu-Natal, South Africa.

Anthony W. Whiley is an Independent Consultant with Sunshine Horticultural Services Pty Ltd in Australia.

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