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- Author or Editor: M. Allen Stevens x
- HortScience x
Abstract
The instrumentation required for objective evaluation of flavor has been available for only a decade and a half. Most information on the chemistry of flavor has accumulated within the past 5 years. There have been few studies on intercultivar variation of compounds important to flavor. Because an appreciation of the physiology of flavor and an understanding of flavor chemistry are basic to the genetics of flavor, it seems appropriate to discuss briefly these topics.
The rulings that utility patents can be granted for plant varieties has had a profound effect on the research agendas of seed companies. Although there is confusion on utility patents, most major seed companies are concerned about how they will affect their competitive position. Strategic alliances are common; these may involve a seed company (germplasm resources) and a biotechnology company (gene constructs). Licensing agreements are frequently used to access new technologies and genes. Material transfer agreements are being used to access genes for proof of concept studies. Commercial agreements have thus far been elusive. Seed companies strongly favor revision of the Plant Variety Protection Act to conform to the 1991 International Union for the Protection of New Varieties of Plants (UPOV) Convention.
Abstract
Traditionally, plant breeders have been concerned with haracteristics such as yield and disease resistance which can be evaluated subjectively or by straightforward objective methods where differences are qualitative and maximum manifestation of the trait is desired. Quality has not been a principal objective in most plant breeding programs; frequently, it has been an afterthought. Once the other desired characteristics have been achieved, there is an attempt to select for adequate quality. The attention that quality characters have received varies greatly among the numerous quality traits. Color, for example, has received considerable attention because of its importance to appearance and consequently salability. In contrast, nutritional value and flavor have been mainly neglected by plant breeders.
Abstract
This article provides a short-short course in gas chromatography, beginning with principles and ending with procedures for separations in the major classes of compounds of interest to horticulturists.
Abstract
This very complex topic must be dealt with only superficially here. Volumes have been written about sensory evaluation, and the best that this short paper can do is to generalize about sensory evaluation of horticultural commodities from our experience with tomatoes.
Abstract
Yield and quality are the primary goals of most plant breeding programs. Both of these general characteristics are multifaceted and extremely complicated. This complexity and a frequent negative relationship between them makes it difficult to deal successfully with them simultaneously in a breeding program.