Citrus

This comprehensive guide on citrus covers biology, cultivation, and industry challenges, making it essential for professionals and students interested in horticulture and food science.

The book Citrus delves into the intricate biology and cultivation practices of citrus fruits, presenting a comprehensive view of the industry from a global standpoint. This updated edition showcases the latest advancements in molecular techniques related to taxonomic studies, cultivars, and the physiological understanding of key citrus varieties. It also explores the environmental factors that significantly impact fruit quality, providing readers with a well-rounded perspective on the subject.

Citrus fruits have a rich history, with origins tracing back to Southeast Asia, where they have been cultivated for over 4,000 years. Today, they thrive in nearly every country situated within 40° north-south latitude, with major production hubs in China, Brazil, the USA, and Mediterranean nations. The new edition of Citrus emphasizes an international approach, examining not only the biological aspects of these fruits but also the multifaceted issues facing the citrus industry worldwide.

The authors address crucial topics including biotechnical advancements in citrus genetics, modern breeding techniques, and the influence of climatic factors on production. They also highlight the significance of rootstocks, plant care, pest management, and postharvest technologies. With a focus on current theories and technological innovations in citriculture, Citrus serves as a valuable resource for industry professionals and advanced students in horticulture and related fields, offering insights into the scientific foundations of effective production practices.