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

Autorentext

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.

Zusammenfassung

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

Inhalt

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