Fruit ripening : physiology, signalling and genomics / Dr. Mahesh Kumar.

By:

Kumar, Mahesh [author]

Material type: Text

TextLanguage: English Publication details: New Delhi, India : Random Publications, 2018Description: 297 pages : illustrations ; 24 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9789351119845 (hardcover)

Subject(s):

LOC classification:

SB354.47 K96 2018

Online resources:

Click here to view the table of contents

Contents:

Introduction -- Ripening fruits -- Non-ripening fruits -- Genetic regulation of fruit development and ripening -- Impact of next generation sequencing and genome -- Use of genomics tools: ripening genes and analyse fruit maturation in tomato.

Summary: "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. Ripe fruits cannot be stored and transported for a long time. Hence farmers in fruit orchards pluck the fruits raw. The natural ethylene in the fruits makes them ripen, so that they are ready to eat by the time you by them. Sometimes the fruits are not yet ripe when they are ready to be sold. Hence they have to be artificially ripened. Fruits are kept in hay-lined wooden boxes called crates. These crates are stacked on shelves and a wood fire is lit below them. The smoke contains ethylene and acetylenes gases, which induce ripening. Sometimes, fruits are placed in a room in which ethylene gas or acetylene gas is introduced. In another method, calcium carbide (CaC2) is applied over fruits. It reacts with moisture to from acetylene. The ripening of a fruit depends on the season. For example, we get mangoes only in summer and apples only in winter. The plant can detect changes in season by changes in temperature and humidity. It then produces ethylene which spreads across the plant. When ethylene reaches the fruit, it sends a signal to all the cells in the fruit. The cells then make enzymes that break starch into sugar. The cells in the skin start making pigments which give the fruit its colour. The readers will find it comprehensive with all the information relevant to post harvest aspects of fruit ripening and plantains."--Back cover

List(s) this item appears in: Print Books 2022

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Holdings
Item type	Current library	Collection	Call number	Materials specified	Status	Notes	Date due	Barcode
Books	Ladislao N. Diwa Memorial Library Reserve Section	Non-fiction	RUS SB354.47 K96 2018 (Browse shelf(Opens below))		Room use only	78070		00079017

Includes bibliographical references and index.

"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. Ripe fruits cannot be stored and transported for a long time. Hence farmers in fruit orchards pluck the fruits raw. The natural ethylene in the fruits makes them ripen, so that they are ready to eat by the time you by them. Sometimes the fruits are not yet ripe when they are ready to be sold. Hence they have to be artificially ripened. Fruits are kept in hay-lined wooden boxes called crates. These crates are stacked on shelves and a wood fire is lit below them. The smoke contains ethylene and acetylenes gases, which induce ripening. Sometimes, fruits are placed in a room in which ethylene gas or acetylene gas is introduced. In another method, calcium carbide (CaC2) is applied over fruits. It reacts with moisture to from acetylene. The ripening of a fruit depends on the season. For example, we get mangoes only in summer and apples only in winter. The plant can detect changes in season by changes in temperature and humidity. It then produces ethylene which spreads across the plant. When ethylene reaches the fruit, it sends a signal to all the cells in the fruit. The cells then make enzymes that break starch into sugar. The cells in the skin start making pigments which give the fruit its colour. The readers will find it comprehensive with all the information relevant to post harvest aspects of fruit ripening and plantains."--Back cover

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