The pineapple: botany, production and uses

Abstract

1: 8 colour plates 2: History, Distribution and World Production 3: K G Rohrbach, F Leal, Universidad Central de Venezuela, Colombia and G Coppens d'Eeckenbrugge, IPGRI/CIAT, Colombia 4: Morphology, Anatomy and TaxonomyG Coppens d'Eeckenbrugge, IPGRI/CIAT, Colombia and F Leal, Universidad Central de Venezuela, Colombia 5: Breeding and Variety Improvement Y K Chan, MARDI, Malaysia, G Coppens d'Eeckenbrugge, IPGRI/CIAT, Colombia and G M Sanewski, Maroochy Research Station, Australia 6: BiotechnologyM K Smith, H-L Ko, S D Hamill, G M Sanewski, Maroochy Research Station, Australia and M W Graham, Queensland Agricultural Biorechnology Centre, Australia 7: Crop Environment, Plant Growth and PhysiologyE Malezieux, AGER, CIRAD, France, F Cote, CIRAD, France and D P Bartholomew 8: Cultural System A Hepton, Dole Food Company, USA 9: Plant Nutrition E Malezieux, AGER, CIRAD, France and D P Bartholomew 10: Inflorescence and Fruit Development and Yield D P Bartholomew, E Malezieux, AGER, CIRAD, France, G M Sanewski, Maroochy Research Station, Australia and E Sinclair, Golden Circle Ltd, Australia 11: Pests, Diseases and WeedsK G Rohrbach and M W Johnson, University of Hawaii at Manoa, USA 12: Postharvest Physiology, Handling, and Storage of PineappleR E Paull and Ching-Cheng Chen, National Chung Hsing University, Republic of China 13: Processing A S Hodgson, University of Hawaii at Manoa, USA and A Hepton, Dole Food Company, USA