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Biochemical and molecular aspects of peach fruit ripening.

Author(s) : TONUTTI P., BONGHI C., VIDRIH R., RAMINA A.

Summary

As far as peach fruit is concerned, ripening is characterized by a rise of ethylene biosynthesis, an increase of cell wall hydrolases, and the development of pigments, flavours and aroma. The possibility of improving fruit quality and extending shelf life by setting up new postharvest strategies and technologies lies on the elucidation of the physiological basis of ripening. So far, the authors' efforts have been focused on biochemical and molecular aspects of ethylene biosynthesis and some hydrolitic enzymes responsible for fruit softening.

Details

  • Original title: Biochemical and molecular aspects of peach fruit ripening.
  • Record ID : 1996-2878
  • Languages: English
  • Source: The post-harvest treatment of fruit and vegetables. Quality criteria. Proceedings COST 94.
  • Publication date: 1994/04/19
  • Document available for consultation in the library of the IIR headquarters only.

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