Liu, Meiying and Chervin, Christian
Ethylene and Fruit Ripening.
(2017)
In:
Reference Module in Food Science.
(Reference Module in Food Science).
Elsevier, 1-17.
ISBN 978-0-08-100596-5
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(Document in English)
PDF (Author's version) - Depositor and staff only - Requires a PDF viewer such as GSview, Xpdf or Adobe Acrobat Reader 648kB |
Official URL: http://dx.doi.org/10.1016/B978-0-08-100596-5.21256-0
Abstract
The fruit ripening is the latest part of fruit development, leading to fruit that attracts seed dispersers (humans and other animals), because of color change, sweet taste, nice odors, among other traits. The ethylene is a simple two-carbon gas, that is produced by plants, among various organisms, and enhances fruit ripening. The ethylene biosynthesis and perception are described in this article. A special attention is given to particularities between climacteric and nonclimacteric fruit. Finally, a small paragraph is dedicated to crosstalk between ethylene and other plant hormones.
Item Type: | Book Section |
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Audience (journal): | International peer-reviewed journal |
Uncontrolled Keywords: | ACO - ACS - Climacteric - CTR - EIN2 - Ethylene - ETR - Fruit - Growth - Methionine - Methylcyclopropene - Nonclimacteric - Ripening |
Institution: | Université de Toulouse > Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE) French research institutions > Institut National de la Recherche Agronomique - INRA (FRANCE) |
Laboratory name: | |
Statistics: | download |
Deposited On: | 28 Nov 2017 14:35 |
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