Fruit Ripening: Molecular Biology and Biochemistry - by Jeanne Bueche (Hardcover)

About the Book

Fruit ripening is a natural process wherein fruits undergo various biochemical and physical changes, ultimately resulting in desirable characteristics like improved flavor, aroma, texture, and color. This process is regulated by several factors including hormones, enzymes, temperature, and ethylene gas. Ethylene, a plant hormone, plays a crucial role in initiating and coordinating the ripening process. It acts as a signaling molecule, triggering the expression of genes responsible for ripening-related activities such as softening, sweetening, and pigment synthesis. Enzymes, particularly pectinase and amylase, break down complex molecules like starch and pectin into simpler sugars, making fruits sweeter and softer. Meanwhile, degradation of chlorophyll reveals vibrant pigments, enhancing the fruit's visual appeal. Temperature influences the rate of ripening, with warmer temperatures generally accelerating the process. However, excessive heat can lead to premature ripening and spoilage. Understanding fruit ripening is essential for farmers, distributors, and consumers alike, as it determines the optimal timing for harvesting, storage, and consumption. This book consists of contributions made by international experts on the molecular biology and biochemistry of fruit ripening. It will also provide interesting topics for research, which interested readers can take up. This book is a vital tool for all researching and studying this field.

Book Synopsis

Fruit ripening is a natural process wherein fruits undergo various biochemical and physical changes, ultimately resulting in desirable characteristics like improved flavor, aroma, texture, and color. This process is regulated by several factors including hormones, enzymes, temperature, and ethylene gas. Ethylene, a plant hormone, plays a crucial role in initiating and coordinating the ripening process. It acts as a signaling molecule, triggering the expression of genes responsible for ripening-related activities such as softening, sweetening, and pigment synthesis. Enzymes, particularly pectinase and amylase, break down complex molecules like starch and pectin into simpler sugars, making fruits sweeter and softer. Meanwhile, degradation of chlorophyll reveals vibrant pigments, enhancing the fruit's visual appeal. Temperature influences the rate of ripening, with warmer temperatures generally accelerating the process. However, excessive heat can lead to premature ripening and spoilage. Understanding fruit ripening is essential for farmers, distributors, and consumers alike, as it determines the optimal timing for harvesting, storage, and consumption. This book consists of contributions made by international experts on the molecular biology and biochemistry of fruit ripening. It will also provide interesting topics for research, which interested readers can take up. This book is a vital tool for all researching and studying this field.