This book focuses on the production technology of temperate nuts. It explores cultivar and plant improvement, development and selection of rootstocks, plant–water relations and irrigation, canopy architecture, and postharvest packaging of nut fruits. It also deals with organic approaches, biotechnological interventions, diseases, and pest management. Contributing authors address nut fruits such as walnut, pecan nut, chestnut, and hazel nut on different recent aspects. The development achieved in the fruit sector is indicative of the fact that there is growing demand of fruit produce. Temperate nuts with health benefits and market acceptability have best sources of fat, fiber, protein, and mineral. They provide dietary fiber, potassium, and a variety of health-protective bioactive compounds. Apart from the health benefits, production of temperate nuts improves the economy of the country as these are very good source of income and employment. In addition, there is wide diversificationin the production pattern of nuts globally. Increased production technology such as hybrids, high-yielding selections/ varieties, improved propagation techniques, and increased use of fertilizers and manures have brought spectacular increase in the production of nut fruits. This book is of interest to teachers, scientists, researchers, and scholars. Also, the book serves as additional reading material for undergraduate and postgraduate students of agriculture and horticulture. Horticulture nurseries and orchard industries also find this to be a useful read.

lgrsnf/4982.pdf

Mohammad Maqbool Mir, Umar Iqbal, Shabir Ahmad Mir, Munib Ur Rehman

Springer Nature Singapore Pte Ltd Fka Springer Science + Business Media Singapore Pte Ltd

Singapore, Singapore

S.l, 2023

Contents
Editors and Contributors
Chapter 1: Global Scenario of Temperate Nuts
1 Introduction
2 Almond
3 Walnut
4 Pecan Nut
5 Hazelnut
6 Chestnut
7 Pistachio Nut
8 Conclusion
9 Future Thrust
References
Chapter 2: Nutritional Composition of Temperate Nuts
1 Introduction
2 Carbohydrates
3 Amino Acid and Protein
4 Minerals
5 Vitamins
6 Lipids
7 Secondary Metabolites
7.1 Phenolic Compounds
7.2 Antioxidant Activity
8 Other Secondary Metabolites
9 Conclusion
References
Chapter 3: Development and Selection of Rootstocks
1 Introduction
2 Rootstocks of Temperate Nut Crops
2.1 Walnut
2.1.1 Vigor
2.1.2 Yield
2.1.3 Nut Quality
2.1.4 Nutrient and Water Uptake
2.1.5 Resistance to Abiotic Stress
2.1.6 Resistance to Biotic Stress
2.2 Pecan
2.2.1 Vigor
2.2.2 Yield
2.2.3 Nut Quality
2.2.4 Nutrient and Water Uptake
2.2.5 Resistance to Abiotic Stress
2.2.6 Resistance to Biotic Stress
2.3 Hazelnut
2.3.1 Vigor
2.3.2 Yield
2.3.3 Nut Quality
2.3.4 Nutrient and Water Uptake
2.3.5 Resistance to Abiotic Stress
2.3.6 Resistance to Biotic Stress
2.3.7 Suckering
2.4 Pistachio
2.4.1 Vigor
2.4.2 Yield
2.4.3 Nut Quality
2.4.4 Nutrient and Water Uptake
2.4.5 Resistance to Abiotic Stress
2.4.6 Resistance to Biotic Stress
2.5 Chestnut
2.5.1 Vigor
2.5.2 Yield
2.5.3 Nut Quality
2.5.4 Nutrient and Water Uptake
2.5.5 Resistance to Abiotic Stress
2.5.6 Resistance to Biotic Stress
2.6 Almond
2.6.1 Vigor
2.6.2 Yield
2.6.3 Nut Quality
2.6.4 Nutrient and Water Uptake
2.6.5 Resistance to Abiotic Stress
2.6.6 Resistance to Biotic Stress
3 Conclusion
4 Future Strategies
References
Chapter 4: Cultivars and Genetic Improvement
1 Introduction
2 Breeding Objectives
3 Conventional Breeding
3.1 Germplasm Utilisation
3.2 Hybridisation
4 Molecular Breeding
4.1 Molecular Markers
4.2 Genome Sequencing and Association Mapping
4.3 Transcriptomics and Proteomics
4.4 Gene Transformation
5 Conclusions and Future Strategies
References
Chapter 5: Improved Propagation Techniques in Temperate Nuts
1 Introduction
2 Walnut Propagation Methods
2.1 Budding
2.2 Micropropagation
2.3 Bench Grafting
2.4 Hot Callusing
2.5 Bark Grafting
2.6 Scion Budding
2.7 Chip Budding
2.8 Hypocotyl Grafting
2.9 Epicotyl Grafting
3 Pecan nut Propagation Methods
3.1 Hardwood Cuttings
3.2 Softwood Cuttings
3.3 Air Layering
3.4 Mound Layering
3.5 Budding and Grafting
3.5.1 Patch Budding
3.5.2 Whip Grafting
3.5.3 Bark Grafting
3.6 Micro Propagation
4 Chestnut Propagation Methods
4.1 Budding and Grafting
4.2 Softwood Cuttings
4.3 Direct Seeding
4.4 Root Propagation
4.5 Multicontainer Method
5 Pistachio Propagation Methods
5.1 Micropropagation
5.2 Layering
5.3 Budding and Grafting
6 Hazelnut Propagation Methods
6.1 Layering
6.2 Root Cuttings
6.3 Grafting
6.4 Micropropagation
7 Almond Propagation Methods
7.1 Budding
8 Chilgoza Propagation Methods
8.1 Seed Propagation
8.2 Vegetative Propagation
9 Conclusion
10 Future Strategies
References
Chapter 6: Pollination Management
1 Walnut
1.1 Floral Biology
1.2 Pollination
1.2.1 Barriers in Pollination
1.2.2 Pollination Management
Hormonal Balance
1.3 Influence of Climatic Factors
2 Chestnut
2.1 Floral Biology
2.2 Pollination
2.2.1 Pollination Barriers
2.2.2 Pollination Strategies
2.2.3 Effect of Weather on Pollination
3 Hazelnut
3.1 Floral Biology
3.2 Pollination
3.2.1 Pollination Problems
3.2.2 Pollination Management
4 Pecan Nut
4.1 Floral Biology
4.2 Pollination
4.2.1 Problems in Pollination
4.2.2 Pollination Management
4.3 Varietal Compatibility
5 Pistachio Nut
5.1 Floral Biology
5.2 Pollination Problems
5.3 Pollination Management
5.4 Supplementary Pollination
References
Chapter 7: Mineral Nutrition
1 Introduction
2 Almond
3 Walnut
4 Pecan Nut
5 Chestnut
6 Hazelnut
7 Pistachio Nut
8 Conclusion
9 Future Strategies
References
Chapter 8: Plant Water Relations and Irrigation
1 Introduction
2 Irrigational Demand
2.1 Almond
2.2 Pecan Nut
2.3 Pistachio
2.4 Hazelnut
3 Evapotranspiration
4 Different Approaches of Demand Management
5 Deficit Irrigation (DI) Strategies
6 Crop Water Stress Index
7 Water Quality/Salt Stress
8 Physiological Response to Water Stress
9 Improving Irrigation Efficiency (Ea)
10 Irrigation Scheduling
11 Measures for Water Conservation
11.1 Addition of Organic Matter
11.2 Tillage and Subsoiling
11.3 Reducing Evaporation
11.4 Mulching
11.5 Chemical Amendments
12 Conclusion
13 Future Strategies
References
Chapter 9: Canopy Management
1 Almond
1.1 Canopy Management in Almond
1.2 Bearing Habit
1.3 Training
1.4 Pruning
1.5 Use of Size Controlling Rootstocks
2 Walnut
2.1 Canopy Management in Walnut
2.2 Bearing Habit
2.3 Training
2.4 Pruning
2.5 Use of Size Controlling Rootstocks
2.6 Use of Growth Regulators
3 Chestnut
3.1 Canopy Management in Chestnut
3.2 Bearing Habit
3.3 Training
3.4 Pruning
3.4.1 Japanese Pruning
3.4.2 Pruning of Senescent Orchards
3.5 Use of Growth Regulators
4 Pecan Nut
4.1 Canopy Management in Pecan Nut
4.2 Bearing Habit
4.3 Training
4.4 Pruning
4.4.1 Hedging Using Mechanical Means
4.4.2 Mature Tree Cut Back
4.4.3 Pruning for Correction
4.5 Growth Regulators
5 Hazelnut
5.1 Canopy Management in Hazelnut
5.2 Training
5.3 Pruning
6 Pistachio Nut
6.1 Canopy Management in Pistachio Nut
6.2 Bearing Habit
6.3 Training
6.4 Pruning
7 Chilgoza
7.1 Canopy Management in Chilgoza
8 Conclusion
9 Future Strategies
References
Chapter 10: Biotechnological Interventions for Improvement of Temperate Nuts
1 Introduction
2 Important Temperate Nuts
2.1 Chestnut (Castanea sativa)
2.2 Chilgoza Pine (Pinus gerardiana)
2.3 Hazelnut (Corylus mandshurica)
2.4 Pecan Nut (Carya illinoensis)
2.5 Pistachio (Pistacia vera L.)
2.6 Walnut (Juglans regia L.)
3 Plant Tissue Culture of Temperate Nuts
3.1 In Vitro Propagation
3.2 Somatic Embryogenesis
3.3 Organ Culture
3.4 In Vitro Mutagenesis
3.5 In Vitro Shoot Tip Grafting
3.6 Cryopreservation
4 Genetics/Breeding
5 Genetic Diversity
6 Molecular Breeding
7 Gene Cloning
8 Functional Genomics
9 Transcriptomes and Gene Discovery
10 Future Perspective
11 Conclusion
References
Chapter 11: Organic Approaches in Temperate Nuts
1 Introduction
2 Organic Fertiliser Application of Temperate Nuts
3 Biocontrol Strategies in Temperate Nuts
3.1 Biocontrol of Diseases in Temperate Nuts
3.2 Biocontrol of Pests in Temperate Nuts
4 Mulching
5 Future Strategies
6 Conclusions
References
Chapter 12: Shelf Life Enhancement of Temperate Nuts
1 Introduction
2 Postharvest Handling
3 De-Shelling
4 Microbial Contamination
5 Packaging
6 Factors Affecting the Shelf Life
6.1 Moisture of Nuts
6.2 Storage Temperature
6.3 Storage Gas Composition
6.4 Relative Humidity
6.5 Light
7 Conclusion
References
Chapter 13: Package and Storage of Temperate Nuts
1 Introduction
1.1 Packaging of Temperate Nuts
1.2 Storage of Temperate Nuts
2 Packaging and Storage of Temperate Nuts
2.1 Pecan Nut (Carya illinoinensis; Juglandaceae)
2.1.1 General Packaging
2.1.2 Modified Atmospheric Packaging (Map)
2.1.3 Storage
2.2 Chestnut (Castanea Sp; Fagaceae)
2.2.1 Packaging
2.2.2 Modified Atmospheric Packaging
2.2.3 Storage
2.2.4 Controlled Atmospheric Storage
2.3 Walnut (Juglans regia, Juglandaceae)
2.3.1 Packaging
2.3.2 Modified Atmospheric Packaging
2.3.3 Storage
2.3.4 Controlled Atmospheric Storage
2.4 Pistachio Nut (Pistacia vera, Anacardiaceae)
2.4.1 Packaging and Storage
2.5 Hazelnut (Corylus avellana, Betulaceae)
2.5.1 Packaging and Storage
3 Conclusion
References
Chapter 14: Physiological Disorders
1 Introduction
2 Almond
2.1 Double Fruit/Cleft Sutures
2.2 Buttons
3 Chestnut
4 Hazelnut
4.1 Kernel Black Tips
4.2 Blank Nuts or Seedless Nuts
4.3 Brown Spots in Kernel Cavity
4.4 Brown Stain
5 Pecan Nut
5.1 Rosette and Little Leaf
5.2 Mouse-Ear
5.3 Premature Nut Drop
6 Walnut
6.1 Oil Rancidity
6.2 Winter Sunscald
7 Conclusion
References
Chapter 15: Diseases of Temperate Nuts
1 Almond
1.1 Almond Anthracnose
1.1.1 Symptomatology
1.1.2 Causal Organism
1.1.3 Disease Cycle and Epidemiology
1.1.4 Control
1.2 Red Leaf Blotch
1.2.1 Symptomatology
1.2.2 Causal Organism
1.2.3 Disease Cycle and Epidemiology
1.2.4 Control
1.3 Shot Hole
1.3.1 Symptomatology
1.3.2 Causal Organism
1.3.3 Disease Cycle and Epidemiology
1.3.4 Control
1.4 Bacterial Canker
1.4.1 Symptomatology
1.4.2 Causal Organism
1.4.3 Disease Cycle and Epidemiology
1.4.4 Control
2 Pistachio
2.1 Alternaria Late Blight
2.1.1 Symptomatology
2.1.2 Causal Organism
2.1.3 Disease Cycle and Epidemiology
2.1.4 Control
2.2 Panicle and Shoot Blight
2.2.1 Symptomatology
2.2.2 Causal Organism
2.2.3 Disease Cycle and Epidemiology
2.2.4 Control
3 Pecan Nut
3.1 Pecan Scab
3.1.1 Symptomatology
3.1.2 Causal Organism
3.1.3 Disease Cycle and Epidemiology
3.1.4 Control
3.2 Anthracnose
3.2.1 Symptomatology
3.2.2 Causal Organism
3.2.3 Disease Cycle and Epidemiology
3.2.4 Control
4 Hazelnuts
4.1 Bacterial Blight
4.1.1 Symptomatology
4.1.2 Causal Organism
4.1.3 Disease Cycle and Epidemiology
4.1.4 Control
4.2 Eastern Filbert Blight
4.2.1 Symptomatology
4.2.2 Causal Organism
4.2.3 Disease Cycle and Epidemiology
4.2.4 Control
5 Walnut
5.1 Anthracnose
5.1.1 Symptomatology
5.1.2 Causal Organism
5.1.3 Disease Cycle and Epidemiology
5.1.4 Control
5.2 Blackline
5.2.1 Symptomatology
5.2.2 Causal Organism
5.2.3 Disease Cycle and Epidemiology
5.2.4 Control
6 Chestnut
6.1 Blight
6.1.1 Symptomatology
6.1.2 Causal Organism
6.1.3 Disease Cycle and Epidemiology
6.1.4 Control
6.2 Phytophthora Root Rot
6.2.1 Symptomatology
6.2.2 Causal Organism
6.2.3 Disease Cycle and Epidemiology
6.2.4 Control
7 Conclusion
References
Chapter 16: Integrated Pest Management of Temperate Nuts
1 Introduction
2 Description of insect/mite pests
2.1 Almond
2.1.1 Aphids
2.1.2 San Jose Scale
2.1.3 Almond Stone Wasp
2.1.4 Navel Orangeworm
2.1.5 Peach Twig Borer
2.1.6 Spider Mites
2.1.7 Almond Mealy Bug
2.2 Hazelnut
2.2.1 Aphids
2.2.2 Stink or Shield Bugs
2.2.3 True Bugs
2.2.4 Leaf Rollers and Other Leaf-Eating Caterpillars
2.2.5 Filbert Worm
2.2.6 Bud Mites
2.2.7 Nut Weevil
2.2.8 Ambrosia Beetles
2.3 Walnut
2.3.1 Walnut Weevil
2.3.2 Chaffer Beetles
2.3.3 San Jose Scale
2.3.4 Walnut Aphids
2.3.5 Walnut Tree Trunk Borer
2.3.6 Shothole Borer
2.3.7 Flat Headed Tree Borer
2.3.8 Walnut Blister Mite
2.3.9 Walnut Husk Fly
2.4 Pecan
2.4.1 Pecan phylloxera
2.4.2 Pecan Weevil
2.4.3 Pecan Nut Casebearer
2.4.4 Hickory Shuckworm
2.5 Chestnut
2.5.1 Chestnut Weevil
2.5.2 Mites
2.5.3 Shothole Borer
2.6 Chilgoza
2.7 Integrated Pest Management (IPM)
3 Conclusion
4 Future Strategies
References

2024-03-28