The avocado: botany, production and uses [electronic resource] Edited by B. Schaffer, B. N. Wolstenholme, A. W. Whiley.
Material type:
TextLanguage: English Series: Botany, Production and UsesPublisher: Wallingford UK CABI 2013Edition: 2Description: 540ppContent type: - text
- computer
- online resource
- 9781845937102
- postharvest treatment
- Persea
- taxonomy
- subtropical fruits
- irrigation
- pests
- origin
- viruses
- plant propagation
- transportation
- eukaryotes
- rootstocks
- magnoliids
- plant pests
- plant diseases
- plant nutrition
- climate
- arthropod pests
- botany
- soil
- angiosperms
- arthropods
- insects
- pest insects
- harvesting
- fruit crops
- cultivated varieties
- transport
- watering
- packaging
- plant breeding
- mites
- Lauraceae
- soil-borne viruses
- subtropical tree fruits
- climatic factors
- plant ecology
- avocados
- plant physiology
- packages
- Acari
- soil quality
- Spermatophyta
- uses
- genetics
- crops
- fruits
- leaves
- invertebrates
- Hexapoda
- processing
- insect pests
- packing
- postharvest systems
- Arachnida
- Laurales
- soilborne viruses
- plants
- crop management
- mineral nutrition
- Persea americana
- systematics
- pest arthropods
- geographical distribution
- cultivars
- plant genetic resources
- biotechnology
- animals
- propagation
- plant breeding methods
- crop production
Although the avocado has been cultivated and consumed for more than 9000 years in itsnative Latin America, world production and trade have only developed over the past fewdecades, and now exceed 3.5 million tonnes.The avocado is now widely traded between warmer and colder countries as a result of theglobal community becoming increasingly aware of its versatility and nutritional value. Forthe past decade, the global avocado industry has been going through a period of rapidtechnological change and innovation. The dietary value of 'the most nutritious of all fruit' isalso receiving more attention.
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