Genome-wide analysis of dry (Tamar) Date palm fruit color

Younuskunju, Shameem; Mohamoud, Yasmin Ali; Mathew, Lisa S.; Mayer, Klaus; Suhre, Karsten; Malek, Joel A.

doi:10.1101/2022.12.12.520041

Cited by 2 publications

(4 citation statements)

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“…There are many differences in the cuticle composition in a tomato mutant designated as delayed fruit deterioration, which shows a large postharvest shelf life, as compared with a tomato fruit with a normal shelf life [37]. These data suggest that the fruit cuticle plays a role in the postharvest shelf life of fruits as it had been suggested by other authors [38].…”

Section: Involvement Of Cuticle In the Onset Of Fruit Ripeningsupporting

confidence: 68%

“…Low-temperature postharvest storage is widely used because it slows down the cell metabolism rate and delays senescence and ripening processes. However, low temperatures may induce a disorder "chilling injury" of vegetables [37]. The cell membrane is regarded to be the area of initial events leading to chilling injuries that occur because of membrane structure and permeability (lipids undergo enzymatic peroxidation).…”

Section: New Discoveries In Fruits and Vegetables Ripening Processesmentioning

confidence: 99%

“…This process is particularly beneficial for fruits harvested prematurely or unripe for logistical reasons or to extend their shelf life [8,36]. Ethylene-based artificial fruit ripening enhances visual appeal by stimulating color changes, resulting in vibrant hue angles and attractive pigmentation, which indicate fruit ripeness for consumers [37]. Artificial fruit ripening can reduce post-harvest losses by minimizing spoilage and extending fruit shelf life.…”

Section: Artificial Fruit Ripening Using Ethylene (C 2 H 4 )mentioning

confidence: 99%

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New Discoveries in the Ripening Processes

2024

Food Science and Nutrition

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Today, consumers demand safe, fresh food in any season and with superior sensory qualities. These requirements involve controlling the ripening processes for fruits, vegetables, processed foods, and enzymes.Ripening is the process by which foods (fruits, vegetables, processed foods) change their aroma, quality, color, taste, and other textural properties. Ripening is associated with changes in composition, for example, the conversion of starch to sugar or various enzymatic processes.Following the ripening process, foods become sweeter (e.g., in the case of fruits), tastier, more aromatic, and more nutritious.To achieve these results in a controlled manner, agronomic engineers, food industry engineers, and scientists use state-of-the-art technologies. This book, New Discoveries in the Ripening Processes, presents a comprehensive overview of the food ripening process.We would like to thank Ms. Maja Bozicevic and Ms. Mirena Čalmić and the rest of the staff at IntechOpen for their support throughout the publishing process. We also wish to thank the contributing authors who contributed to this book. We would also like to thank our families for their understanding and our colleagues at the

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Section: Involvement Of Cuticle In the Onset Of Fruit Ripeningsupporting

confidence: 68%

Section: New Discoveries In Fruits and Vegetables Ripening Processesmentioning

confidence: 99%

Section: Artificial Fruit Ripening Using Ethylene (C 2 H 4 )mentioning

confidence: 99%

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New Discoveries in the Ripening Processes

2024

Food Science and Nutrition

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Section: Artificial Fruit Ripening Using Ethylene (C 2 H 4 )mentioning

confidence: 99%

Artificial Ripening Technologies for Dates

Mohammed,

K. Alqahtani,

Munir

2024

Food Science and Nutrition

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Date palm fruits have essential importance due to their high economic value, nutritional benefits, and contribution to food security in arid and semi-arid regions. The unfavorable climatic conditions, drought or water scarcity, inconsistent pollination, genetic factors, and nutrient deficiencies cause date fruits to remain unripe for a long time. Artificial ripening is hastening fruit ripening using various techniques and chemicals. Artificial ripening techniques are employed to ripen date palm fruits to reduce their spoilage and waste, enhance their quality, and extend their shelf life. Therefore, artificial ripening has an economic benefit by supplying high-quality fruit, potentially increasing farmers’ profits. However, using safe and approved techniques for artificial ripening is essential, as some processes can have negative health influences if misused. This chapter aims to discuss the concept of artificial ripening for date palm fruits and its benefits, explore various chemical and physical methods, analyze their effects on fruit quality, and examine the regulatory and safety considerations associated with artificial ripening. Additionally, the chapter examines the advantages and disadvantages of different ripening methods and their corresponding effects on the dates’ nutritional value and sensory quality. The chapter highlights the need for sustainable and safe artificial ripening practices to meet consumer demand and ensure the high quality and availability of date palm fruits.

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Genome-wide analysis of dry (Tamar) Date palm fruit color

Cited by 2 publications

References 61 publications

New Discoveries in the Ripening Processes

New Discoveries in the Ripening Processes

Artificial Ripening Technologies for Dates

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