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Interdisciplinary Approaches to Improve Quality of Soft Fruit Berries
This eBook is a collection of articles from a Frontiers Research Topic. Frontiers Research Topics are very popular trademarks of the Frontiers Journals Series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area! Find out more on how to host your own Frontiers Research Topic or contribute to one as an author by contacting the Frontiers Editorial Office: frontiersin.org/about/contact.
Quality of Horticultural Crops: A Recurrent/New Challenge for Plant Scientists in a Changing World
Besides increasing crop yield to feed the growing population, improving crop quality is a challenging and key issue. Indeed, quality determines consumer acceptability and increases the attractivity of fresh and processed products. In this respect, fruit and vegetables, which represent a main source of vitamins and other health compounds, play a major role in human diet. This is the case in developing countries where populations are prone to nutritional deficiencies, but this is also a pending issue worldwide, where the growing middle class is increasingly aware and in search of healthy food. So a future challenge for the global horticultural industry will be to answer the demand for better quality food in a changing environment, where many resources will be limited. This e-collection collates state-of-the-art research on the quality of horticultural crops, covering the underlying physiological processes, the genetic and environmental controls during plant and organ development and the postharvest evolution of quality during storage and processing.
舌尖上的演化：追求美食如何推動人類演化、開啟人類文明
人類製作工具、獵捕動物、萬里跋涉、發展社交 只為了──吃頓美食？ 獲獎無數的科普作家羅伯・唐恩，攜手人類學家莫妮卡．桑切斯 結合神經科學、生物學、人類學，一探風味與味覺的發展之謎 吃東西，對動物的生存至關重要。味覺受器幫助動物避開劇毒與危險的討厭氣味；香甜的水果有助於吸引傳播者。然而進食不是只為了生存，吃美食更是為了快樂。 在本書中，廣受歡迎的生物學家唐恩和人類學家桑切斯攜手合作，探討演化史上長久被忽略的主題──風味與味覺。打破「進食只為生存」的傳統論調，提出大膽的新...
