Biotechnology for Fruit, Vegetable and Spice Crops

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. Key Features Insights into genomic approaches for understanding abiotic stress tolerance and developing climate-resilient varieties. Advances in tissue culture, marker-assisted selection and genome editing for apple, grapevine and potato breeding. Molecular and biocontrol strategies for tackling major threats, such as root rot disease in apples. Applications of soilless cultivation techniques and plant growth-promoting rhizobacteria (PGPR) to optimize crop yield and quality. Biotechnological tools for developing probiotic-enriched fruits and vegetables and the valorization of non-grape fruit wines. 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.