The Molecular Biology and Biochemistry of Fruit Ripening

Recent scientific advances and technological breakthroughs haverevolutionized our understanding of the molecular and biochemicalprocesses that control fruit ripening. The Molecular Biology andBiochemistry of Fruit Ripening provides a succinct yet detailedoverview of the physiochemical and molecular changes in fruit thatimpact its quality, color, flavor, and texture.

The Molecular Biology and Biochemistry of Fruit Ripeningtakes a mechanistic approach that compares and contrasts ripeningprocesses between various fruit species.  An understanding ofthe basic mechanisms that control ripening processes can then beapplied toward improvement in yield, nutritional content, anddistribution. Chapters explore diverse biological aspects of theripening process reinforced by vibrant full–color illustrations,including the evolution of fruits, the role of the plant hormoneethylene, and the biosynthesis of secondary metabolites and thestructure of fruit cell walls.

Providing an essential update for this fast moving area ofresearch, The Molecular Biology and Biochemistry of FruitRipening will be a valuable resource for plant and crop scienceresearchers, crop biotechnologists, industry personnel,horticulturists, and food scientists.

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 Fruit An 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 Ripening43
Don Grierson

Introduction 43

Ethylene and Climacteric and Nonclimacteric Fruits 46

A Molecular Explanation for System–1 and System–2 Ethylene48

Ethylene and Ripening Gene Networks in Flower and FruitDevelopment 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 Degradation75
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 ofAnthocyanins 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 OtherPhenylpropanoids 128

Conclusion 129

References 129

Chapter 6 Biosynthesis of Volatile Compounds 135
Antonio Granell and Jos´e 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 RipeningFruit 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 Ripening189
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 andHead of the Plant and Crop Science Division at The University ofNottingham, UK.

Mervin Poole is Section Manager at Campden BRI – the UK′slargest independent membership–based organization carrying outresearch and development for the food and drinks industryworldwide.

James J. Giovannoni is a Research Molecular Biologist forthe United States Department of Agriculture,  Professor at theBoyce Thompson Institute for Plant Research and Adjunct Professorof Plant Biology at Cornell University, USA.

Gregory A. Tucker is Professor of Plant Biochemistry andAssociate Dean (Science) at The University of Nottingham, UK.