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Stone fruit

  • Chapter
Biochemistry of Fruit Ripening

Abstract

Stone fruit are a diverse group, mostly of the genus Prunus, with a characteristic lignified endocarp, a fleshy mesocarp and a thin exocarp or skin. Besides the Prunus species the group discussed here includes the olive, Olea europea.

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Authors
  1. C. J. Brady
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Editors and Affiliations

  1. Horticulture Research International, Worthing Road, Littlehampton, West Sussex, BN17 6LP, UK

    Graham B. Seymour

  2. Department of Physiology and Environmental Science, University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, LE12 5RD, UK

    Jane E. Taylor

  3. Department of Applied Biochemistry and Food Science, University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, LE12 5RD, UK

    Gregory A. Tucker

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© 1993 Springer Science+Business Media Dordrecht

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Brady, C.J. (1993). Stone fruit. In: Seymour, G.B., Taylor, J.E., Tucker, G.A. (eds) Biochemistry of Fruit Ripening. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-1584-1_13

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  • DOI: https://doi.org/10.1007/978-94-011-1584-1_13

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-4689-3

  • Online ISBN: 978-94-011-1584-1

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