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Biology and genetic engineering of fruit maturation for enhanced quality and shelf-life

Paper ID Volume ID Publish Year Pages File Format Full-Text
16130 42486 2009 7 PDF Available
Title
Biology and genetic engineering of fruit maturation for enhanced quality and shelf-life
Abstract

Commercial regulation of ripening is currently achieved through early harvest, by controlling the postharvest storage atmosphere and genetic selection for slow or late ripening varieties. Although these approaches are often effective, they are not universally applicable and often result in acceptable, but poor quality, products. With increased understanding of the molecular biology underlying ripening and the advent of genetic engineering technologies, researchers have pursued new strategies to address problems in fruit shelf-life and quality. These have been guided by recent insights into mechanisms by which ethylene and a complex network of transcription factors regulate ripening, and by an increased appreciation of factors that contribute to shelf-life, such as the fruit cuticle.

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Biology and genetic engineering of fruit maturation for enhanced quality and shelf-life
Publisher
Database: Elsevier - ScienceDirect
Journal: Current Opinion in Biotechnology - Volume 20, Issue 2, April 2009, Pages 197–203
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering