|aThe molecular biology and biochemistry of fruit ripening /|cedited by Graham B. Seymour ... [et al.].
|aAmes, Iowa :|bWiley-Blackwell,|c2013.
|axi, 216 p. :|bcol. ill. ;|c25 cm.
|aIncludes bibliographical references and index.
|aBiochemistry of fruit ripening / Sonia Osorio and Alisdair R. Fernie -- Fruit: an angiosperm innovation / Sandra Knapp and Amy Litt -- Ethylene and the control of fruit ripening / Don Grierson -- Carotenoid biosynthesis and chlorophyll degradation / Peter M. Bramley -- Phenylpropanoid metabolism and biosynthesis of anthocyanins / Laura Jaakola -- Biosynthesis of volatile compounds / A. Granell and Jose Luis Rambla -- Cell wall architecture and metabolism in ripening fruit and the complex relationship with softening / Eliel Ruiz-May and Jocelyn K.C. Rose -- Regulatory networks controlling ripening / Betsy Ampopho ... [et al.].
內容簡介top The Molecular Biology and Biochemistry of Fruit Ripening 簡介 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 colourCovers recent advances in genomics on the genetic, molecular, and biochemical basis of fruit qualityIntegrates information on both hormonal and genetic control of ripeningRelevant for basic researchers and applied scientists