Environmental stresses, such as high and low temperature, salinity, and drought, represent limiting factors to agricultural productivity worldwide. Their impact is not only on crops that are presently being cultivated, but they are also significant barriers to the introduction of crop plants into noncultivated areas. The book describes the cellular, biochemical, and molecular mechanisms in plants that regulate tolerance to stresses. Also discussed are prospects of engineering stress-tolerant plants through the modification of germplasm.

All biomass is derived from photosynthesis. This provides us with food fuel, as well as fibre. This process involves conversion of solar energy, via photochemical reactions, into chemical energy. In plants and cyanobacteria, carbon dioxide and water are converted into carbohydrates and oxygen. It is the best studied research area of plant biology. We expect that this area will assume much greater importance in the future in view of the depleting resources ofthe Earth's fuel supply. Furthermore, we believe that the next large increase in plant productivity will come from applications of the newer findings about photosynthetic process, especially through manipulation by genetic engineering. The current book covers an integrated range of subjects within the general field of photosynthesis. It is authored by international scientists from several countries (Australia, Canada, France, India, Israel, Japan, Netherlands, Russia, Spain, UK and USA). It begins with a discussion of the genetic potential and the expression of the chloroplast genome that is responsible for several key proteins involved in the electron transport processes leading to O evolution, proton release and the production of 2 NADPH and A TP, needed for CO fixation. The section on photosystems discusses 2 how photosystem I functions to produce NADPH and how photosystem II oxidizes water and releases protons through an "oxygen clock" and how intermediates between the two photosystems are produced involving a "two electron gate".

With contributions from experts in various specialties, Plant-Environment Interactions discusses recent advances in cellular and molecular regulation of stress tolerance. This third edition reviews new research in stress signal perception, cellular mechanisms, and genetic manipulation of stress tolerance for each individual stress. It addresses how to evaluate the level of plant tolerance to stress as well as how to link mechanisms identified through analysis of plant-environment interaction to producing stress-tolerant germplasm through biotechnology and traditional breeding. It also examines environmental stresses limiting plant productivity in agriculture, horticulture, and forestry.

This volume provides a synthesis of recent work on evolutionary aspects of metal tolerance in plants. It presents contributions from scientists with a wide diversity of expertise. It covers the evolution of heavy metal tolerance in groups of plants, fungi, and protists. The book discusses the physiological, genetic and molecular aspects of metal tolerances. It deals with the evolution of populations in metal-contaminated environments. Several chapters include tolerance in animals in order to place the rest of the book on plants in proper perspective. This publication is an exciting addition for scientists with both applied and basic interest in metal toxicity and tolerance. It is of importance to those in vegetation ecology, land reclamation, agronomy, physiology, population ecology, ecological genetics, evolutionary biology and molecular biology.

Focusing exclusively on postharvest vegetable studies, this book covers advances in biochemistry, plant physiology, and molecular physiology to maximize vegetable quality. The book reviews the principles of harvest and storage; factors affecting postharvest physiology, calcium nutrition and irrigation control; product quality changes during handling and storage; technologies to improve quality; spoilage factors and biocontrol methods; and storage characteristics of produce by category. It covers changes in sensory quality such as color, texture, and flavor after harvest and how biotechnology is being used to improve postharvest quality.