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Specifically, this process activates ethylene production and the expression of ethylene-response genes affiliated with the phenotypic changes seen during ripening. [8] Colour change is the result of pigments, which were always present in the fruit, becoming visible when chlorophyll is degraded. [9]
As ripening continues, the fruit becomes attractive to animals due to changes in aroma from acidic to sweet with fruitiness. As ripening occurs, herbaceous aromas (e.g. methoxypyrazines) are degraded. It is unknown whether the degradation of herbaceous aromas allows fruit aromas to be detected, or if fruity aromas develop later in berry ripening.
Generally, fleshy fruits can be divided into two groups based on the presence or absence of a respiratory increase at the onset of ripening. This respiratory increase—which is preceded, or accompanied, by a rise in ethylene—is called a climacteric, and there are marked differences in the development of climacteric and non-climacteric fruits. [1]
Studies of this process have indicated gibberellins cause higher levels of transcription of the gene coding for the α-amylase enzyme, to stimulate the synthesis of α-amylase. [7] Exposition to cold temperatures increases the production of Gibberellins. They stimulate cell elongation, breaking and budding, and seedless fruits.
Commercial fruit-ripening rooms use "catalytic generators" to make ethylene gas from a liquid supply of ethanol. Typically, a gassing level of 500 to 2,000 ppm is used, for 24 to 48 hours. Care must be taken to control carbon dioxide levels in ripening rooms when gassing, as high temperature ripening (20 °C; 68 °F) [ 6 ] has been seen to ...
Promotes root growth during periods of low humidity. [22] Inhibits fruit ripening; Responsible for seed dormancy by inhibiting cell growth – inhibits seed germination; Inhibits the synthesis of Kinetin nucleotide [23] Downregulates enzymes needed for photosynthesis. [24] Acts on endodermis to prevent growth of roots when exposed to salty ...
Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of " ripening agents ", determines the features that define many different varieties of cheeses, such as taste, texture, and body. [ 2 ]
Pectic acid, also known as polygalacturonic acid, is a water-soluble, transparent gelatinous acid existing in over-ripe fruit and some vegetables. It is a product of pectin degradation in plants, and is produced via the interaction between pectinase and pectin (the latter being common in the wine-making industry.) In the early stage of ...