The Molecular Biology and Biochemistry of Fruit Ripening
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Beschreibung
Recent scientific advances and technological breakthroughs have revolutionized our understanding of the molecular and biochemical processes that control fruit ripening. The Molecular Biology and Biochemistry of Fruit Ripening provides a succinct yet detailed overview of the physiochemical and molecular changes in fruit that impact its quality, color, flavor, and texture.
The Molecular Biology and Biochemistry of Fruit Ripening takes a mechanistic approach that compares and contrasts ripening processes between various fruit species. An understanding of the basic mechanisms that control ripening processes can then be applied toward improvement in yield, nutritional content, and distribution. Chapters explore diverse biological aspects of the ripening process reinforced by vibrant full-color illustrations, including the evolution of fruits, the role of the plant hormone ethylene, and the biosynthesis of secondary metabolites and the structure of fruit cell walls.
Providing an essential update for this fast moving area of research, The Molecular Biology and Biochemistry of Fruit Ripening will be a valuable resource for plant and crop science researchers, crop biotechnologists, industry personnel, horticulturists, and food scientists.
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
Autor*in
Graham Seymour
Themen in »The Molecular Biology and Biochemistry of Fruit Ripening«
Agriculture Biochemie Biowissenschaften Botanik Botanik / Biotechnologie Food Chemistry Food Science & Technology Gartenbau Horticulture Landwirtschaft Lebensmittelchemie Lebensmittelforschung u. -technologie Life Sciences Molekularbiologie Plant Biotechnology