Although avocado has been cultivated and consumed for more than 9000 years near its centre of origin in Latin America, world production and trade has increased dramatically over the past few decades. The avocado is now a widely traded fruit between warmer and colder countries as a result of the global community becoming increasingly aware of the versatility and nutritional value of this crop. For the past decade, the world avocado industry has been going through a period of rapid technological change and innovation. The dietary value of "the most nutritious of all fruit" is also receiving more attention. This fully updated new edition of the successful 2002 book will provide a comprehensive review of avocado production, science and technology.
1. Introduction
2. History, Distribution and Uses
3. Taxonomy and Botany
4. Genetics and Breeding
5. Ecology: Climate and Soils
6. Reproductive Biology
7. Ecophysiology
8. Cultivars and Rootstocks
9. Propagation
10. Biotechnology
11. Irrigation and Mineral Nutrition
12. Crop Management
13. Foliar, Fruit and Soilborne Diseases
14. Insect and Mite Pests
15. Harvesting, Packing, Postharvest Technology, Transport and Processing
B Schaffer, Professor of Plant Physiology, University of Florida, USA,
B Wolstenholme, Emeritus Professor, University of Kwazulu-Natal, South Africa,
A Whiley, Sunshine Horticultural Services Pty Ltd, Australia