Scientific understanding of the biochemistry of fruit ripening has made great progress just in the time since 2000 due to advances in metabolomics and genomics. At the same time nutritionists and medical professionals have been recommending that people increase their intake of fruit to gain from its health benefits. This compilation of essays, mainly from plant biologists, covers virtually every aspect of fruit science from the origins and development of the first angiosperms and their fruits in the fossil record to the role of ethylene gas in fruit ripening and the metabolic processes involved in ripening fruit. These include carotenoid biosynthesis, chlorophyll degradation, the roles of phenylpropanoids and anthocyanins, the synthesis of volatiles used to attract potential seed dispersers and the process of fruit softening. Hormonal and epigenetic controls are also covered. There are numerous molecular structure diagrams of many of the compounds discussed. The essays are strongly focused on gene regulatory networks and metabolic networks. There are also extensive high quality color graphs of these as well as color photographs of relevant plants. Annotation ©2013 Book News, Inc., Portland, OR (booknews.com)
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
Contents
List of Contributors ix
Preface xi
Chapter 1 Biochemistry of Fruit Ripening 1
Sonia Osorio and Alisdair R. Fernie
Introduction 1
Central Carbon Metabolism 4
Ethylene in Ripening 7
Polyamines 9
Volatiles 10
Cell Wall Metabolism 11
Concluding Remarks 13
References 13
Chapter 2 FruitAn Angiosperm Innovation 21
Sandra Knapp and Amy Litt
Introduction 21
Fruit in the Fossil Record 30
Fruit Variation and Angiosperm Phylogeny 32
Fruit Development 33
Fruit as a Driver of Angiosperm Diversity 36
Acknowledgments 38
References 38
Chapter 3 Ethylene and the Control of Fruit Ripening 43
Don Grierson
Introduction 43
Ethylene and Climacteric and Nonclimacteric Fruits 46
A Molecular Explanation for System-1 and System-2 Ethylene 48
Ethylene and Ripening Gene Networks in Flower and Fruit Development 53
Ethylene Perception and Signaling 54
Ethylene Response Factors 60
Ethylene and Ripening Gene Expression 60
Conclusions 67
Acknowledgments 68
References 68
Chapter 4 Carotenoid Biosynthesis and Chlorophyll Degradation 75
Peter M. Bramley
Introduction 75
Distribution of Carotenoids and Chlorophylls in Fruit 75
Chlorophyll Degradation and Recycling 78
Carotenoids and Carotenoid Metabolites 82
Future Perspectives 100
Acknowledgments 102
Bibliography 102
Chapter 5 Phenylpropanoid Metabolism and Biosynthesis of Anthocyanins 117
Laura Jaakola
Introduction 117
Cinnamic Acids 119
Monolignols, Lignans, and Lignin 120
Coumarins 120
Stilbenoids 122
Flavonoids 122
Engineering Elevated Levels of Flavonoids and Other Phenylpropanoids 128
Conclusion 129
References 129
Chapter 6 Biosynthesis of Volatile Compounds 135
Antonio Granell and Jose Luis Rambla
Introduction 135
Metabolic Pathways 136
Identification of Quantitative Trait Loci for Volatiles 152
Metabolic Engineering of the Fruit Volatile Pathways 153
Future Perspectives 154
References 155
Chapter 7 Cell Wall Architecture and Metabolism in Ripening Fruit and the
Complex Relationship with Softening 163
Eliel Ruiz-May and Jocelyn K.C. Rose
Introduction 163
Building Blocks of Fruit Cell Walls 164
The Architecture of Fruit Cell Walls 168
Cell Wall Dynamics in Ripening Fruit 171
The Cuticular Cell Wall and Fruit Softening 177
Summary 179
Acknowledgments 180
References 180
Chapter 8 Regulatory Networks Controlling Ripening 189
Betsy Ampopho, Natalie Chapman, Graham B. Seymour, and James J. Giovannoni
Hormonal Control 189
Genetic Networks 191
Epigenetic Regulation 200
References 201
Index 207
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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