{"product_id":"the-molecular-biology-and-biochemistry-of-fruit-ripening-isbn-9780813820392","title":"The Molecular Biology and Biochemistry of Fruit Ripening","description":"\u003cp\u003e\u003cb\u003eA comprehensive and mechanistic perspective on fruit ripening, emphasizing commonalities and differences between fruit groups and ripening processes.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFruits 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.\u003c\/p\u003e \u003cp\u003eThis 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.\u003c\/p\u003e \u003cp\u003eSummary:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eReviews the physiochemical and molecular changes in fruit which impact flavour, texture, and colour\u003c\/li\u003e \u003cli\u003eCovers recent advances in genomics on the genetic, molecular, and biochemical basis of fruit quality\u003c\/li\u003e \u003cli\u003eIntegrates information on both hormonal and genetic control of ripening\u003c\/li\u003e \u003cli\u003eRelevant for basic researchers and applied scientists\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eContents\u003c\/p\u003e \u003cp\u003eList of Contributors ix\u003c\/p\u003e \u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1 Biochemistry of Fruit Ripening 1\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSonia Osorio and Alisdair R. Fernie\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 1\u003c\/p\u003e \u003cp\u003eCentral Carbon Metabolism 4\u003c\/p\u003e \u003cp\u003eEthylene in Ripening 7\u003c\/p\u003e \u003cp\u003ePolyamines 9\u003c\/p\u003e \u003cp\u003eVolatiles 10\u003c\/p\u003e \u003cp\u003eCell Wall Metabolism 11\u003c\/p\u003e \u003cp\u003eConcluding Remarks 13\u003c\/p\u003e \u003cp\u003eReferences 13\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2 Fruit—An Angiosperm Innovation 21\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSandra Knapp and Amy Litt\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 21\u003c\/p\u003e \u003cp\u003eFruit in the Fossil Record 30\u003c\/p\u003e \u003cp\u003eFruit Variation and Angiosperm Phylogeny 32\u003c\/p\u003e \u003cp\u003eFruit Development 33\u003c\/p\u003e \u003cp\u003eFruit as a Driver of Angiosperm Diversity 36\u003c\/p\u003e \u003cp\u003eAcknowledgments 38\u003c\/p\u003e \u003cp\u003eReferences 38\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3 Ethylene and the Control of Fruit Ripening 43\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eDon Grierson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 43\u003c\/p\u003e \u003cp\u003eEthylene and Climacteric and Nonclimacteric Fruits 46\u003c\/p\u003e \u003cp\u003eA Molecular Explanation for System-1 and System-2 Ethylene 48\u003c\/p\u003e \u003cp\u003eEthylene and Ripening Gene Networks in Flower and Fruit Development 53\u003c\/p\u003e \u003cp\u003eEthylene Perception and Signaling 54\u003c\/p\u003e \u003cp\u003eEthylene Response Factors 60\u003c\/p\u003e \u003cp\u003eEthylene and Ripening Gene Expression 60\u003c\/p\u003e \u003cp\u003eConclusions 67\u003c\/p\u003e \u003cp\u003eAcknowledgments 68\u003c\/p\u003e \u003cp\u003eReferences 68\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4 Carotenoid Biosynthesis and Chlorophyll Degradation 75\u003cbr\u003e \u003c\/b\u003e\u003ci\u003ePeter M. Bramley\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 75\u003c\/p\u003e \u003cp\u003eDistribution of Carotenoids and Chlorophylls in Fruit 75\u003c\/p\u003e \u003cp\u003eChlorophyll Degradation and Recycling 78\u003c\/p\u003e \u003cp\u003eCarotenoids and Carotenoid Metabolites 82\u003c\/p\u003e \u003cp\u003eFuture Perspectives 100\u003c\/p\u003e \u003cp\u003eAcknowledgments 102\u003c\/p\u003e \u003cp\u003eBibliography 102\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5 Phenylpropanoid Metabolism and Biosynthesis of Anthocyanins 117\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eLaura Jaakola\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 117\u003c\/p\u003e \u003cp\u003eCinnamic Acids 119\u003c\/p\u003e \u003cp\u003eMonolignols, Lignans, and Lignin 120\u003c\/p\u003e \u003cp\u003eCoumarins 120\u003c\/p\u003e \u003cp\u003eStilbenoids 122\u003c\/p\u003e \u003cp\u003eFlavonoids 122\u003c\/p\u003e \u003cp\u003eEngineering Elevated Levels of Flavonoids and Other Phenylpropanoids 128\u003c\/p\u003e \u003cp\u003eConclusion 129\u003c\/p\u003e \u003cp\u003eReferences 129\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6 Biosynthesis of Volatile Compounds 135\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAntonio Granell and Jose Luis Rambla\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 135\u003c\/p\u003e \u003cp\u003eMetabolic Pathways 136\u003c\/p\u003e \u003cp\u003eIdentification of Quantitative Trait Loci for Volatiles 152\u003c\/p\u003e \u003cp\u003eMetabolic Engineering of the Fruit Volatile Pathways 153\u003c\/p\u003e \u003cp\u003eFuture Perspectives 154\u003c\/p\u003e \u003cp\u003eReferences 155\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7 Cell Wall Architecture and Metabolism in Ripening Fruit and the Complex Relationship with Softening 163\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eEliel Ruiz-May and Jocelyn K.C. Rose\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 163\u003c\/p\u003e \u003cp\u003eBuilding Blocks of Fruit Cell Walls 164\u003c\/p\u003e \u003cp\u003eThe Architecture of Fruit Cell Walls 168\u003c\/p\u003e \u003cp\u003eCell Wall Dynamics in Ripening Fruit 171\u003c\/p\u003e \u003cp\u003eThe Cuticular Cell Wall and Fruit Softening 177\u003c\/p\u003e \u003cp\u003eSummary 179\u003c\/p\u003e \u003cp\u003eAcknowledgments 180\u003c\/p\u003e \u003cp\u003eReferences 180\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8 Regulatory Networks Controlling Ripening 189\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eBetsy Ampopho, Natalie Chapman, Graham B. Seymour, and James J. Giovannoni\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eHormonal Control 189\u003c\/p\u003e \u003cp\u003eGenetic Networks 191\u003c\/p\u003e \u003cp\u003eEpigenetic Regulation 200\u003c\/p\u003e \u003cp\u003eReferences 201\u003c\/p\u003e \u003cp\u003eIndex 207\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eGraham B. Seymour\u003c\/b\u003e is Professor of Plant Biotechnology and Head of the Plant and Crop Science Division at The University of Nottingham, UK.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eMervin Poole\u003c\/b\u003e 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.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eJames J. Giovannoni\u003c\/b\u003e 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.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eGregory A. Tucker\u003c\/b\u003e is Professor of Plant Biochemistry and Associate Dean (Science) at The University of Nottingham, UK.\u003c\/p\u003e  \u003cp\u003eRecent scientific advances and technological breakthroughs have revolutionized our understanding of the molecular and biochemical processes that control fruit ripening. \u003ci\u003eThe Molecular Biology and Biochemistry of Fruit Ripening\u003c\/i\u003e provides a succinct yet detailed overview of the physiochemical and molecular changes in fruit that impact its quality, color, flavor, and texture.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eThe Molecular Biology and Biochemistry of Fruit Ripening\u003c\/i\u003e takes a mechanistic approach that compares and contrasts ripening processes between various fruit species.  An understanding of the basic mechanisms that control ripening processes can then be applied toward improvement in yield, nutritional content, and distribution. Chapters explore diverse biological aspects of the ripening process reinforced by vibrant full-color illustrations, including the evolution of fruits, the role of the plant hormone ethylene, and the biosynthesis of secondary metabolites and the structure of fruit cell walls.\u003c\/p\u003e \u003cp\u003eProviding an essential update for this fast moving area of research, \u003ci\u003eThe Molecular Biology and Biochemistry of Fruit Ripening\u003c\/i\u003e will be a valuable resource for plant and crop science researchers, crop biotechnologists, industry personnel, horticulturists, and food scientists.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47990289989861,"sku":"NP9780813820392","price":238.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813820392.jpg?v=1761787222","url":"https:\/\/k12savings.com\/products\/the-molecular-biology-and-biochemistry-of-fruit-ripening-isbn-9780813820392","provider":"K12savings","version":"1.0","type":"link"}