The Molecular Biology and Biochemistry of Fruit Ripening (PDF)

A comprehensive and mechanistic perspective on fruit
ripening, emphasizing commonalities and differences between
fruit groups and ripening processes.

Fruits are an essential part of the human diet and contain
important phytochemicals that provide protection against heart
disease and cancers. Fruit ripening is of importance for human
health and for industry-based strategies to harness natural
variation, or genetic modification, for crop improvement.

This book covers recent advances in the field of plant genomics
and how these discoveries can be exploited to understand
evolutionary processes and the complex network of hormonal and
genetic control of ripening. The book explains the physiochemical
and molecular changes in fruit that impact its quality, and recent
developments in understanding of the genetic, molecular and
biochemical basis for colour, flavour and texture. It is a valuable
resource for plant and crop researchers and professionals,
agricultural engineers, horticulturists, and food scientists.

Summary:

* Reviews the physiochemical and molecular changes in fruit
which impact flavour, texture, and colour

* Covers recent advances in genomics on the genetic,
molecular, and biochemical basis of fruit quality

* Integrates information on both hormonal and genetic
control of ripening

* Relevant for basic researchers and applied scientists