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Mechanism of Fruit Ripening - Chapter 16

Bouzayen, Mondher and Latché, Alain and Nath, Pavendra and Pech, Jean-Claude Mechanism of Fruit Ripening - Chapter 16. (2010) In: Plant Developmental Biology - Biotechnological Perspectives vol. 1. Springer. ISBN 978-3-642-02300-2

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Official URL: http://dx.doi.org/10.1007/978-3-642-02301-9

Abstract

The fruit ripening process has been viewed over the last decades as being successively of physiological, biochemical, and molecular nature. Fruit ripening is accompanied by a number of biochemical events, including changes in color, sugar, acidity, texture, and aroma volatiles that are crucial for the sensory quality (Fig. 16.1). At the late stages of ripening, some senescence-related physiological changes occur that lead to membrane deterioration and cell death. In that regard, fruit ripening can thus be considered as the first step of a programmed cell death process. All biochemical and physiological changes that take place during fruit ripening are driven by the coordinated expression of fruit ripening-related genes. These genes encode enzymes that participate directly in biochemical and physiological changes. They also encode regulatory proteins that participate in the signaling pathways, and in the transcriptional machinery that regulate gene expression and set in motion the ripening developmental program

Item Type:Book Section
Additional Information:Thanks to Springer editor. The definitive version is available at http://www.springerlink.com/content/978-3-642-02300-2#section=618805&page=1&locus=0
Uncontrolled Keywords:
Institution: Université de Toulouse > Institut National Polytechnique de Toulouse - INPT
French research institutions > Institut National de la Recherche Agronomique - INRA
Other partners > National Botanical Research Institute (INDIA)
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Deposited By: Brigitte LAFFORGUE
Deposited On:21 Mar 2011 16:45

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