Improvement of grapevine using current biotechnology
2004
Fisher, R. | Nolke, G. | Orecchia, M. | Schillberg, S. | Twyman, R.M.
The fruit and wine industries need to maintain and expand production levels despite increasing constraints in the form of pests, diseases and other forms of stress. However, they must do so without compromising the quality traits that are valued by consumers. This is particularly important in viticulture because the complex qualities of different grape varieties play an important role in the distinct and recognizable properties of the resulting wines. Biotechnology represents one of the most promising approaches to meet the above demands since it allows the introduction of single gene determinants with defined phenotypic effects. As well as helping to produce grapevine varieties that are disease resistant and stress tolerant, biotechnology also allows the modification of quality traits such as colour, flavour and ripening characteristics, and the modulation of specific metabolites that have a proven health benefit. These advantages can be realized only if certain technical hurdles can be overcome and a regulatory framework is put in place that promotes a more general acceptance of biotechnology-derived foods.
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