The science of fruit ripening has advanced greatly in recent years, from investigations of single genes and enzymatic reactions to complex studies of the regulatory networks controlling the process. This volume covers these advances and presents them in context with general fruit biology. Herein the molecular and biochemical basis for the ways colour, flavour and texture are effected in ripening fruit is explained.
Individual chapters are dedicated to the use of ethylene in controlling fruit ripening, carotenoid biosynthesis and chlorophyll degredatin, phenylpropanoid metabolism and the biosynthesis of anthocyanins, the biosynthesis of volatile compounds, cell wall architecture and metabolism in ripening fruit, and the identification of regulatory networks that control ripening.
