Fruit ripening: dynamics and integrated analysis of carotenoids and anthocyanins

Abstract

Background Fruits are vital food resources as they are loaded with bioactive compounds varying with different stages of ripening. As the fruit ripens, a dynamic color change is observed from green to yellow to red due to the biosynthesis of pigments like chlorophyll, carotenoids, and anthocyanins. Apart from making the fruit attractive and being a visual indicator of the ripening status, pigments add value to a ripened fruit by making them a source of nutraceuticals and industrial products. As the fruit matures, it undergoes biochemical changes which alter the pigment composition of fruits. Results The synthesis, degradation and retention pathways of fruit pigments are mediated by hormonal, genetic, and environmental factors. Manipulation of the underlying regulatory mechanisms during fruit ripening suggests ways to enhance the desired pigments in fruits by biotechnological interventions. Here we report, in-depth insight into the dynamics of a pigment change in ripening and the regulatory mechanisms in action. Conclusions This review emphasizes the role of pigments as an asset to a ripened fruit as they augment the nutritive value, antioxidant levels and the net carbon gain of fruits; pigments are a source for fruit biofortification have tremendous industrial value along with being a tool to predict the harvest. This report will be of great utility to the harvesters, traders, consumers, and natural product divisions to extract the leading nutraceutical and industrial potential of preferred pigments biosynthesized at different fruit ripening stages.

Fruit Development in Sweet Cherry

“…Fruit ripening is a highly variable process with numerous differences when different plant species are compared; however ripening is often characterized by the accumulation of pigments, such as carotenoid sand anthocyanins (Figure 5) [56]. Despite these differences, fruit ripening has been classified into two distinct groups, climacteric and non-climacteric, which differ in their patterns of ethylene production and respiration at the onset of the ripening process [57,58].…”

RNA-Seq and Iso-Seq Reveal the Important Role of COMT and CCoAOMT Genes in Accumulation of Scopoletin in Noni (Morinda citrifolia)

“…Fruit still has to undergo a series of physiological changes, such as ripening, aging, and death after harvest, and still changes the internal material through respiration. Previous studies showed that in the process of fruit ripening, the metabolism of reactive oxygen species was strengthened, which would produce a toxic effect on cells and lead to the destruction of cell membrane structure [ 43 ]. Therefore, during the process from fresh fruit to two days after harvest, the fruit of noni was still undergoing complex physiological activities.…”

Quality of Butia capitata fruits harvested at different maturity stages

“…Fruit ripening results in color changes due to biosynthesis, degradation and appearance of pigments, events catalyzed by enzymes activated at this stage of fruit development (Kapoor et al, 2022).…”