Biochemistry of Fruits and Fruit Products

Abstract

Fruit ripening is a complex developmental process accompanying the last phase of fruit development and senescence. Ripening is a highly specialized and regulated process in which many of the physiological and biochemical changes occurring determine the nutritional and organoleptic quality of the fruit. Due to the tremendous commercial impact of fruit ripening on the consumers and society, considerabe efforts have been made to understand the biochemical and molecular basis controlling the process. For many years, ethylene has been considered as the ripening hormone, but current evidences indicate that the classical classification between climacteric and nonclimacteric fruit is probably an oversimplification, and the hormone plays an essential role in the processes accompanying ripening in both types of fruit. In the present chapter, we summarize most recent findings of relevant changes taking place during ripening, as ethylene biosynthesis and regulation, changes in pigment composition, aroma formation, carbohydrate, organic acids, and lipid composition. The main metabolic pathways of components of fruit quality are revised and critical assessments of molecular approaches influencing ripening are presented and discussed. © 2012 John Wiley & Sons, Ltd.