Fruit ripening is characterized by processes that modify texture and flavor but also by a dramatic increase in susceptibility to necrotrophic pathogens, such as Botrytis cinerea. Disassembly of the major structural polysaccharides of the cell wall (CW) is a significant process associated with ripening and contributes to fruit softening. In tomato, polygalacturonase (PG) and expansin (Exp) are a...

Nanopowdered chitosan (NPC) has high biological activities, such as blood cholesterol lowering effect and antidiabetic activity. This study is carried out to determine the effects of nano-powdered chitosan-added Maribo cheese (NCMC) for the physicochemical properties and sensory analysis during its ripening at 14℃ for 6 mon. From the results, the moisture and fat levels are not significantly in...

Ethylene has long been regarded as the main regulator of ripening in climacteric fruits. The characterization of a few tomato mutants, unable to produce climacteric ethylene and to ripen their fruits even following treatments with exogenous ethylene, has shown that other factors also play an important role in the control of climacteric fruit ripening. In climacteric peach and tomato fruits it h...

We show that phytochromes modulate differentially various facets of light-induced ripening of tomato fruit (Solanum lycopersicum L.). Northern analysis demonstrated that phytochrome A mRNA in fruit accumulates 11.4-fold during ripening. Spectroradiometric measurement of pericarp tissues revealed that the red to far-red ratio increases 4-fold in pericarp tissues during ripening from the immature...

Application of mass spectrometry enables the detection of metabolic differences between groups of related organisms. Differences in the metabolic fingerprints of wild-type Solanum lycopersicum and three monogenic mutants, ripening inhibitor (rin), non-ripening (nor) and Colourless non-ripening (Cnr), of tomato are captured with regard to ripening behaviour. A high-resolution tandem mass spectro...

In this study, changes in some chemical compositions associated with fruit quality and enzymatic activities were investigated during ripening of hawthorn fruits from the 88th to 148th day after full bloom day (from August 11 to October 10, 2013). Significant differences in these indices were found between different maturation stages as well as hawthorn cultivars. During ripening of hawthorn fru...

Mature avocado fruit (Persea americana Mill. cvs ‘Ettinger’, ‘Hass’, ‘Reed’ and ‘Fuerte’), harvested during the commercial harvesting season, were treated with various concentrations of 1-methylcyclopropene (1-MCP) for 24 h at 22°C and after ventilation, were exposed to 300 ml l ethylene for 24 h at 22°C. The fruit were then stored at 22°C in ethylene-free air for ripening assessment. Ethylene ...

Mature avocado fruit (Persea americana Mill. cvs ‘Ettinger’, ‘Hass’, ‘Reed’ and ‘Fuerte’), harvested during the commercial harvesting season, were treated with various concentrations of 1-methylcyclopropene (1-MCP) for 24 h at 22°C and after ventilation, were exposed to 300 ml l ethylene for 24 h at 22°C. The fruit were then stored at 22°C in ethylene-free air for ripening assessment. Ethylene ...

Color of fruits is a relevant parameter to determine ripeness and optimal harvest time. For olives 6 ripening phases based on skin color distribution have been defined. A widely used method by the olive oil and table olives producers is to inspect the olive surface, and estimate the color and ripening phase visually. This method is simple but it is highly subjective and imprecise. This paper pr...

Traditional cheeses harbour complex microbial consortia that play an important role in shaping typical sensorial properties. However, the microbial metabolism is considered difficult to control. Microbial community succession and the related gene expression were analysed during ripening of a traditional Italian cheese, identifying parameters that could be modified to accelerate ripening. Afterw...