Fruit quality: new insights for biotechnology.
At ripening fruits undergo many changes which include the development of color and aroma and improvements in flavor and texture that make them attractive to potential consumers. Fruits provide an important source of health-related substances, plus minerals and vitamins, and the quality of a fruit is influenced by variety, nutritional status, and environmental conditions during plant growth and fruit development. Ripening is considered to be the main process in fruit development, and all studies had been focused on this process which included physicochemical, biochemical, and molecular analysis. With the development of genomic analysis the strategies to study fruit ripening have been changing and now there are new perspectives and opportunities. The objective of this review is to describe the state of the art in the studies related to fruit ripening with emphasis in molecular studies.
Departamento de Biotecnología y Bioquímica, Centro de Investigación y Estudios Avanzados del IPN , Unidad Irapuato, Irapuato, Gto. México 36821.
Andrés
A
Cruz-Hernández
Octavio
O
Paredes-López
D001709:Biotechnology; D055598:Chemical Phenomena; D018556:Crops, Agricultural / Q000737:chemistry / Q000201:enzymology / Q000254:growth & development / Q000378:metabolism; D005524:Food Technology; D030841:Food, Genetically Modified; D005638:Fruit / Q000737:chemistry* / Q000201:enzymology / Q000254:growth & development* / Q000378:metabolism; D018506:Gene Expression Regulation, Plant; D010940:Plant Proteins / Q000235:genetics / Q000378:metabolism; D030821:Plants, Genetically Modified / Q000737:chemistry / Q000201:enzymology / Q000254:growth & development / Q000378:metabolism; D011786:Quality Control; D013045:Species Specificity
D010940:Plant Proteins