Biochemistry of Fruit Ripening

Osorio, Sonia; Fernie, Alisdair R.

doi:10.1002/9781118593714.ch1

Cited by 27 publications

(21 citation statements)

References 126 publications

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“…The concentration of malic acid in different Shimatogarashi maturation stages 0.8-1.2 g/100 g FW fell within the range of malic acid concentrations reported in a study of C. frutescens accessions 0.62-2.07 g/100 g FW by Jarret et al 22 . Levels of citric and malic acid over time are important in the study of fruit ripening 23 , because in analogy with tomatoes, the changes in acids can alter the perceived flavor of the fruits 24 .…”

Section: Organic Acidsmentioning

confidence: 99%

Influence of Fruit Ripening on Color, Organic Acid Contents, Capsaicinoids, Aroma Compounds, and Antioxidant Capacity of Shimatogarashi (<i>Capsicum frutescens</i>)

et al. 2018

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Section: Organic Acidsmentioning

confidence: 99%

Influence of Fruit Ripening on Color, Organic Acid Contents, Capsaicinoids, Aroma Compounds, and Antioxidant Capacity of Shimatogarashi (<i>Capsicum frutescens</i>)

et al. 2018

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“…Cellulose is made up of hundreds of glucose sugars joined together to form a long chaiin; hemicelluloses are also long chains of sugars, but unlike cellulose, these can include many different types of sugar, such as glucose, xylose, galactose, and mannose and instead of being linear are branched structures; pectins are also long branched chains of sugars, but in this case the sugars are galacturonic acid, rhamnose, galactose, and arabinose. As the cell wall begins to break down, the fruit starts to get softer [2]. Cell wall breakdown happens when proteins called enzymes dissolve these important cell wall polysaccharides.…”

mentioning

confidence: 99%

How Do Fruits Ripen?

Moirangthem¹,

Tucker²

2018

Front. Young Minds

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There is nothing like eating a fruit when it is just ripe. Ripeness brings out the best flavor, texture, and even an appetizing smell. Eat that same fruit a week before it is ripe, and you will get a completely different experience. The ripeness of fruit influences the choice of which fruit we pick at supermarkets. However, once fruits are ripe, they tend to spoil quickly, as you might have noticed in your own experience. This article provides an insight into two of the changes that are associated with fruit ripening: (1) softness; and (2) flavor, in particular, sweetness, and the role of ethylene gas in controlling fruit ripening. BeFore we LooK At How to ControL Fruit ripeninG, Let us see How Fruits ripen As fruit-bearing plants grow, the fruits accumulate water and nutrients from the plant and they use these nutrients to create their flesh and seeds. Most growing fruits initially provide protection to the developing seeds. At this stage, fruits are generally hard and unattractive to predators-including us! After seed development and fruit growth, the properties of the fruit change to make the fruit more attractive to potential consumers, such as animals, birds, and humans [1]. These changes include the most common ways by which we revieweD BY: riCCArDo AGe: 15

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“…4). Different behaviors in the accumulation of individual amino acids were also observed in the Nr, rin and nor mutants (Osorio et al, 2011;Osorio and Fernie, 2013). Therefore, we concluded that the changes in amino acids were dependent on the genetic background.…”

Section: Discussionmentioning

confidence: 69%

Favorable effects of the weak ethylene receptor mutation Sletr1-2 on postharvest fruit quality changes in tomatoes

Mubarok

Okabe

Fukuda

et al. 2016

Postharvest Biology and Technology

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Tomatoes with a prolonged fruit shelf life and improved postharvest quality would be an attractive commodity for both breeders and consumers. A weak allele of the tomato ethylene receptor mutant Sletr1-2 elicits an extended fruit shelf life without prominent undesirable pleiotropic effects. In this study, we elucidate the influences of the Sletr1-2 mutation on alterations of the postharvest fruit quality of Sletr1-2 F1 hybrid lines from four different pure-line cultivar parents. The changes in the compositions of metabolic compounds, including sugars, organic acids and amino acids, over 30 days of postharvest storage have been evaluated. The Sletr1-2 mutation significantly affected the postharvest fruit quality parameters of the Sletr1-2 F1 hybrid lines in a manner that depended on the pure-line cultivar parental backgrounds. The influence of the Sletr1-2 mutation was detected only in the reductions and/or increases of individual amino acids and increases in the levels of organic acids, i.e., malate and citrate. In contrast, the sugar level was not changed. Moreover, the Sletr1-2 mutation significantly reduced the rate of water loss during postharvest storage. These results indicate that the Sletr1-2 mutation has favorable effects on the postharvest changes of Sletr1-2 F1 hybrid tomatoes that improve both the shelf life and the taste quality.

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Biochemistry of Fruit Ripening

Cited by 27 publications

References 126 publications

Influence of Fruit Ripening on Color, Organic Acid Contents, Capsaicinoids, Aroma Compounds, and Antioxidant Capacity of Shimatogarashi (<i>Capsicum frutescens</i>)

Influence of Fruit Ripening on Color, Organic Acid Contents, Capsaicinoids, Aroma Compounds, and Antioxidant Capacity of Shimatogarashi (<i>Capsicum frutescens</i>)

How Do Fruits Ripen?

Favorable effects of the weak ethylene receptor mutation Sletr1-2 on postharvest fruit quality changes in tomatoes

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