The Molecular Biology and Biochemistry of Fruit Ripening
Author(s): Graham Seymour (Author), Gregory A. Tucker (Author), Mervin Poole (Author), James Giovannoni (Author)
Publisher: Wiley-Blackwell
Publication Date: 10 May 2013
Edition: 1st
Language: English
Print length: 240 pages
ISBN-10: 9780813820392
ISBN-13: 9780813820392
Book Description
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
Editorial Reviews
From the Inside Flap
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.
From the Back Cover
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.
About the Author
Graham B. Seymour is Professor of Plant Biotechnology and Head of the Plant and Crop Science Division at The University of Nottingham, UK.
Mervin Poole is Section Manager at Campden BRI – the UK’s largest independent membership-based organization carrying out research and development for the food and drinks industry worldwide.
James J. Giovannoni is a Research Molecular Biologist for the United States Department of Agriculture, Professor at the Boyce Thompson Institute for Plant Research and Adjunct Professor of Plant Biology at Cornell University, USA.
Gregory A. Tucker is Professor of Plant Biochemistry and Associate Dean (Science) at The University of Nottingham, UK.
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