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Andrew M. Barnett
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Melissa A. Broussard
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Jayne E. Chamberlain
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Michael J. Clearwater
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Professor Guglielmo Costa
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Filip Debersaques
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Irene Donati
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Kerry R. Everett
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Jinbao Fang
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Roberta M. Gentile
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Nick Gould
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Hongwen Huang
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Denise C. Hunter
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Piotr Latocha
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David P. Logan
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Mark A. McNeilage
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Ed R. Morgan
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Simona Nardozza
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David E. Pattemore
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Kevin J. Patterson
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Aldo Pollini
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Marco Scortichini
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Alan Seal
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Francesco Spinelli
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Raffaele Testolin
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Matt D. Templeton
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Grant Thorp
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Joy L. Tyson
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Erika Varkonyi-Gasic
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Indrakumar Vetharaniam
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Ruiling Wang
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Anne White
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Qiguo Zhuang
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Bartolomeo Dichio
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Dr A. Ross Ferguson
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Alba N. Mininni
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Cristos Xiloyannis
pubblicato da
CABI
Kiwifruit is one of the few fruit crops that has been successfully introduced to the marketplace and for which commercial production in several countries has expanded rapidly over the last 50 years. Kiwifruit science and production has advanced significantly during this time, with multiple new green-, yellow- and red-fleshed cultivars being commercialized while moving into the era of genomics, sustainability, digital technology and automation. This book reviews the scientific and technical information published on kiwifruit, their biology and management. It provides a comprehensive reference on kiwifruit, including their history, genetic material, culture, physiology, pest and disease control, and fruit consumption. Particular attention is given to recent threats and opportunities, including environmental issues, the disease Pseudomonas syringae pv. actinidiae, new genetics, new growing areas and technology advances. Contributions from a wide range of international specialists ensure coverage of key aspects of kiwifruit and their culture in different environments. Of particular interest to academic researchers in horticulture, the book is also suitable for a wider audience including extension personnel, growers, consultants, and professional and technical staff associated with the kiwifruit industry.
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