Fruit ripening : physiology, signalling and genomics / Dr. Mahesh Kumar.
Material type: TextLanguage: English Publication details: New Delhi, India : Random Publications, 2018Description: 297 pages : illustrations ; 24 cmContent type:- text
- unmediated
- volume
- 9789351119845 (hardcover)
- SB354.47 K96 2018
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 |
Browsing Ladislao N. Diwa Memorial Library shelves, Shelving location: Reserve Section, Collection: Non-fiction Close shelf browser (Hides shelf browser)
RUS SB319.5 D89 2013 Principles of horticultural physiology / | RUS SB319.7 P84 2015 Postharvest biology and technology of horticultural crops : principles and practices for quality maintenance / | RUS SB324.7 An3 2016 Vegetables genetics and breeding / | RUS SB354.47 K96 2018 Fruit ripening : physiology, signalling and genomics / | RUS SB357.24 C23 2019 Fruit production and processing technology / | RUS SB403.5 B45 2020 Ornamental crop production technology / | RUS SB419.25 D45 2013 Interior plantscaping : principles and practices / |
Includes bibliographical references and index.
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.
"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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