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Ethylene and Fruit Ripening

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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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
Audience (journal):International peer-reviewed journal
Uncontrolled Keywords:
Institution:Université de Toulouse > Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE)
French research institutions > Institut National de la Recherche Agronomique - INRA (FRANCE)
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Deposited On:28 Nov 2017 14:35

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