Description
Book SynopsisFruit ripening is an important aspect of fruit production. The timing of it affects supply chains and buying behaviour, and for consumers ripeness not only affects perceptions of health but has nutritional effects too. Ripeness is closely related to spoilage which has a major financial impact on agricultural industries. Currently there are fast moving developments in knowledge of the factors affecting fruit ripeness, and this up-to-date monograph seeks to draw together the disparate research in this area. The aim of the book is to produce a comprehensive account covering almost every area related to fruit ripening including the latest molecular mechanisms regulating fruit ripening, its impact on human nutrition and emerging research and technologies.
Table of Contentsa: Preface PART I: PHYSIOLOGY AND METABOLISM Chapter 1: Climacteric and Non-climacteric Ripening Chapter 2: Fruit Ripening: Primary Metabolism Chapter 3: Cellular, Metabolic and Molecular Aspects Of Chromoplast Differentiation In Ripening Fruit Chapter 4: Cell-wall Metabolism and Softening during Ripening Chapter 5: Aroma Volatiles Chapter 6: Making the Surface of Fleshy Fruit: Biosynthesis, Assembly and Role of the Cuticular Layer PART II: FRUIT NUTRITIONAL QUALITY Chapter 7: Antioxidants and Bioactive Compounds in Fruits Chapter 8: Vitamins in Fleshy Fruits Chapter 9: Polyphenols PART III: SIGNALING AND HORMONAL CONTROL OF FRUIT RIPENING Chapter 10: Ethylene Biosynthesis Chapter 11: Ethylene Perception and Signalling in Ripening Fruit Chapter 12: Other Hormonal Signals during Ripening PART IV: GENETIC AND EPIGENETIC CONTROL OF FRUIT RIPENING Chapter 13: Genetic Diversity of Tropical Fruit Chapter 14: Natural Diversity and Genetic Control of Fruit Sensory Quality Chapter 15: Ripening Mutants Chapter 16: Biotechnology of Fruit Quality Chapter 17: Insights into Plant Epigenome Dynamics Chapter 18: Functional Genomics for the Study of Fruit Ripening and Quality: Towards an Integrative Approach
