Fruit Ripening

Fruit Ripening
Author: Pravendra Nath
Publisher: CABI
Total Pages: 341
Release: 2014-07-16
Genre: Technology & Engineering
ISBN: 184593962X
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Fruit ripening is an important aspect of fruit production. The timing of it affects supply chains and buying behaviour, 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.

The Molecular Biology and Biochemistry of Fruit Ripening

The Molecular Biology and Biochemistry of Fruit Ripening
Author: Graham Seymour
Publisher: John Wiley & Sons
Total Pages: 228
Release: 2013-03-18
Genre: Science
ISBN: 1118592980
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A comprehensive and mechanistic perspective on fruit ripening, emphasizing commonalities and differences between fruit groups and ripening processes. Fruits 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. This 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. Summary: Reviews the physiochemical and molecular changes in fruit which impact flavour, texture, and colour Covers recent advances in genomics on the genetic, molecular, and biochemical basis of fruit quality Integrates information on both hormonal and genetic control of ripening Relevant for basic researchers and applied scientists

Biochemistry of Fruit Ripening

Biochemistry of Fruit Ripening
Author: G.B. Seymour
Publisher: Springer Science & Business Media
Total Pages: 461
Release: 2012-12-06
Genre: Technology & Engineering
ISBN: 9401115842
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It is over 20 years since the publication of A.c. Hulme's two volume text on The Biochemistry of Fruits and thei.r Products. Whilst the bulk of the information contained in that text is still relevant it is true to say that our understanding of the biochemical and genetic mech

The Tomato Crop

The Tomato Crop
Author: J. Atherton
Publisher: Springer Science & Business Media
Total Pages: 668
Release: 2012-12-06
Genre: Technology & Engineering
ISBN: 9400931379
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The tomato is commercially important throughout the world both for the fresh fruit market and the processed food industries. It is grown in a wide range of climates in the field, under protection in plastic greenhouses and in heated glasshouses. Genetic, physiological and pathological investigations frequently adopt the tomato plant as a convenient subject. Hitherto, much of the information on tomatoes has been fragmented: tomatoes grown in the field and under protection have been considered separately and the more fundamental findings from research have often failed to reach those involved directly or indirectly in commercial crop production. Similarly, the research scientist is often unaware of the problems of commercial crop production and the possible relevance of his work to the crop. This book is an attempt to rectify that situation. By giving a thorough scientific review of all factors influencing tomato production systems, it is hoped that this book will prove useful to students, researchers and commercial producers alike. It gives the basis for the develop ment of improved cultivars, the formulation of strategies for managing pest, disease and disorder problems and the production of high yields of good quality fruit as well as suggesting important areas for scientific initiatives. The extensive bibliographies provide a comprehensive database for tomato researchers. Such a vast subject could not be covered with authority by anyone author.

Ripe

Ripe
Author: Cheryl Sternman Rule
Publisher: Running Press Adult
Total Pages: 642
Release: 2012-03-27
Genre: Cooking
ISBN: 0762444975
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Eat fruits and vegetables not because you're told you should, but because you want them in every sense of the word. Because they are beautiful. And satisfying. And you desire their freshness, flavor, and simplicity. That's why Ripe is arranged by color, not season. Author and food writer Cheryl Sternman Rule, who is also the voice behind the popular blog 5 Second Rule, and award-winning food photographer Paulette Phlipot, have teamed up to bring inspiration to hungry home cooks. Their goal is not to deliver another lecture on eating for the sake of nutrition or environmental stewardship (though they affirm that both are important), but to tempt others to "embrace the vegetable, behold the fruit" because these foods are versatile, gorgeous, and taste terrific. Starting with red and progressing towards a calmer white, Ripe is arranged by color to showcase the lush, natural beauty of the following fruits and vegetables: RED: beets, blood oranges, cherries, cranberries, grapefruit, pomegranate, radicchio, radish, raspberries, red apples, red bell peppers, rhubarb, strawberries, tomatoes, and watermelon ORANGE: apricot, butternut squash, carrots, clementines, kumquats, mangoes, nectarines, papaya, peaches, persimmon, pumpkin, and yams YELLOW: banana, corn, lemon, pineapple, pomelo, squash blossoms, and yellow onions GREEN: green apples, artichokes, asparagus, avocado, bok choy, broccoli, Brussels sprouts, celery, cucumber, edamame, fava beans, fennel, green beans, honeydew, kale, kiwi, leeks, lime, peas, spinach, swiss chard, watercress, and zucchini PURPLE and Blue: blackberries, blueberries, eggplant, figs, plums, purple cabbage, purple grapes, red leaf lettuce, and red onion WHITE: bosc pears, cauliflower, coconut, endive, garlic, jicama, mushrooms, parsnips, potatoes, and turnip Each fruit and vegetable is accompanied by a lighthearted essay, breathtaking photography, and one showcase recipe, along with three "quick-hit" recipe ideas. With 150 photos and 75 recipes, this unique cookbook will quicken your pulse and leave you very, very hungry. For more information, visit RipeCookbook.com

Banana Ripening

Banana Ripening
Author: Anthony Keith Thompson
Publisher: Springer Nature
Total Pages: 150
Release: 2019-09-04
Genre: Technology & Engineering
ISBN: 3030277399
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The technology used to ripen bananas is affected by a wide range of factors, including the cultivar, growing conditions, harvesting method, and maturity at which the fruit are harvested and handled. Various post harvest treatments applied to fruit can also impact ripening. While many textbooks have been dedicated to Musa (bananas and plantains), none have focused exclusively on the ripening process. The commercial ripening of bananas and the chemical changes that occur thereby are considered here in detail. In developed, temperate countries where bananas are imported, successful ripening technologies have evolved. Most bananas, however, are marketed locally in the country where they are grown, and often the ripening technologies used have economic and health implications. This brief offers an in-depth discussion of not only the implications of these technologies, but also of alternative ripening methods and their commercial applications. For an understanding of both the chemical basis by which bananas ripen and the technologies used to control the process, look no further than this essential text.

Bananas and Plantains

Bananas and Plantains
Author: John Charles Robinson
Publisher: CABI
Total Pages: 321
Release: 2010
Genre: Technology & Engineering
ISBN: 1845937384
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Bananas and plantains are major fruit crops in the tropics and subtropics, making a vital contribution to the economies of many countries. In the last 15 years, substantial changes have occurred in banana production, among them the increased importance of fungal and viral diseases and their serious impact on Cavendish export cultivars, smallholder plantains and cooking bananas. Changes in production systems such as protected greenhouse cultivation, organic, fair-trade and integrated cultivation and their respective certification schemes have also become prominent. This book provides an accessi.

Fruit Ripening: From Present Knowledge to Future Development

Fruit Ripening: From Present Knowledge to Future Development
Author: José M. Palma
Publisher: Frontiers Media SA
Total Pages: 185
Release: 2019-08-12
Genre:
ISBN: 2889459195
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This Research Topic compiles the most recent advances made in cutting-edge research on fruit ripening events, including crop species such as fig, watermelon, tomato, peach, berries, olive, etc. From the regulation of metabolic pathways of physiological relevance for fruits to genetic and molecular approaches, this piece of work covers current bio-technology cues like CRISPR/Cas9, metagenomics, metabolomics, transcriptomics, microRNA, and others oriented towards future improvement of fruit nutritional value. The editors hope the readers enjoy this work and acknowledge the authors' great contributions to this Research Topic.

Fruit and Vegetables

Fruit and Vegetables
Author: Anthony Keith Thompson
Publisher: John Wiley & Sons
Total Pages: 489
Release: 2008-04-15
Genre: Technology & Engineering
ISBN: 1405147806
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The second edition of this very well-received book, which in itsfirst edition was entitled Postharvest Technology of Fruits andVegetables, has been welcomed by the community of postharvestphysiologists and technologists who found the first edition of suchgreat use. The book covers, in comprehensive detail, postharvestphysiology as it applies to postharvest quality, technologyrelating to maturity determination, harvesting, packaging,postharvest treatments, controlled atmosphere storage, ripening andtransportation on a very wide international range of fruits andvegetables. The new edition of this definitive work, which contains manyfull colour photographs, provides key practical andcommercially-oriented information of great use in helping to ensurethat fruit and vegetables reach the retailer in optimum condition,with the minimum of loss and spoilage. Fruits and vegetables, 2nd edition is essential readingforfruit and vegetable technologists, food scientists and foodtechnologists, agricultural scientists, commercial growers,shippers and warehousing operatives and personnel within packagingcompanies. Researchers and upper level students in food science,food technology, plant and agricultural sciences will find a greatdeal of use within this landmark book. All libraries in researchestablishments and universities where these subjects are studiedand taught should have copies readily available for users. A. K. Thompson was formerly Professor and head of PostharvestTechnology, Silsoe College, UK.