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Fruit Ripening Physiology Signalling And Genomics
Click for related books: Shivaji Patil

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Description

Ripening is a process in fruits that causes them to become more palatable. In general, a fruit becomes sweeter, less green, and softer as it ripens. Even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter. This is attributed to the Brix-Acid Ratio. Fruit ripening is an important aspect of fruit production. The timing of it affects supply chains and buying behavior, and for consumers ripeness not only affects perceptions of health but has nutritional effects too. Ripeness is closely related to spoilage which has a major financial impact on agricultural industries. Currently there are fast moving developments in knowledge of the factors affecting fruit ripeness, and this up-to-date monograph seeks to draw together the disparate research in this area. The aim of the book is to produce a comprehensive account covering almost every area related to fruit ripening including the latest molecular mechanisms regulating fruit ripening, its impact on human nutrition and emerging research and technologies. They allow many fruits to be picked prior to full ripening, which is useful, since ripened fruits do not ship well. For example, bananas are picked when green and artificially ripened after shipment by being gassed with ethylene. Calcium carbide is also used for ripening fruit artificially in some countries. When calcium carbide comes in contact with moisture, it produces acetylene gas, which is quite similar in reaction to the natural ripening agent ethylene. Acetylene acts like ethylene and accelerates the ripening process, but is inadvisable because calcium carbide has carcinogenic properties. Industrial-grade calcium carbide may also contain traces of arsenic and phosphorus which makes it a human health concern. The use of this chemical for this purpose is illegal in most countries. Catalytic generators are used to produce ethylene gas simply and safely. Ethylene sensors can be used to precisely control the amount of gas. Covered fruit ripening bowls are commercially available. The manufacturers claim the bowls increase the amount of ethylene and carbon dioxide gases around the fruit, which promotes ripening. Climacteric fruits are able to continue ripening after being picked, a process accelerated by ethylene gas. Non-climacteric fruits can ripen only on the plant and thus have a short shelf life if harvested when they are ripe.

More Details About Fruit Ripening Physiology Signalling And Genomics
General Information
Author(s)Shivaji Patil
PublisherScitus Academics
ISBN9781681170640
Pages294
BindingHardbound
LanguageEnglish
Publish YearJanuary 2016
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