Table of Contents
Table of Contents
Preface
pp. vii
Chapter 1
Factors Pertaining to Dry Matter Production of Tomato Plants (<i>Solanum Lycopersicum</i>)
(Tadahisa Higashide, National Agriculture and Food Research Organization, Japan)
pp. 1-24
Chapter 2
Diffusing the Incident Light: A Potential Measure for Improving Greenhouse Production
(Tao Li, and Qichang Yang, Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, China)
pp. 25-36
Chapter 3
Plant Hormones and Tomato Development
(Satoshi Matsuo and Shunsuke Imanishi, National Agriculture and Food Research Organization, Tsu, Japan)
pp. 37-48
Chapter 4
DNA Markers, Experimental Populations and Quantitative Trait Locus (QTL) Mapping in Tomatoes
(Akio Ohyama and Takeshi Hayashi, National Agriculture and Food Research Organization, Japan)
pp. 49-78
Chapter 5
Improvement Fruit Yield and Quality of Tomatoes
(Tadahisa Higashide, National Agriculture and Food Research Organization, Japan)
pp. 79-96
Chapter 6
Nutrient Management of Tomato Production for High Quality and High Productivity
(Akimasa Nakano, National Agriculture and Food Research Organization, Japan)
pp. 97-110
Chapter 7
Environmentally Friendly Watering System Using Root-Proof Capillary Wicks for Vegetable Production
(Takafumi Kinoshita, and Masaharu Masuda, National Agriculture and Food Research Organization, Morioka, Japan, and others)
pp. 111-128
Chapter 8
Physical-Chemical Quality and Nutritional Composition of Tomato (<i>Solanum Lycopersicum</i>) Fruits as Influenced by Different Factors during Postharvest Life
(Joaquina Pinheiro, Elsa M. Gonçalves, Cristina L.M. Silva, MARE – Marine and Environmental Sciences Centre – Instituto Politécnico de Leiria, Escola Superior de Turismo e Tecnologia do Mar, – Santuário Nª Srª dos Remédios, Portugal, and others)
pp. 129-150
Chapter 9
Role of Flavonoids in the Cuticle of Tomato Fruit (<i>Solanum Lycopersicum</i>)
(Eva Domínguez, Gloria López Casado and Antonio Heredia, IHSM UMA-CSIC. Departamento de Mejora Genética y Biotecnología, E.E. La Mayora, Consejo Superior de Investigaciones Científicas, Spain, and others)
pp. 151-178
Chapter 10
Taste Compounds of Tomatoes
(Akira Ando, National Agriculture and Food Research Organization, Japan)
pp. 179-188
About the Editor
pp. 189-190
Index
pp. 191-195