Regulation of fruit ripening

 

 

 

John B Golding^1*, Jenny H Ekman¹ and W Barry McGlasson²

¹Gosford Horticultural Institute, NSW Department of Primary Industries, Gosford, New South Wales, Australia.

²Centre for Plant and Food Science, University of Western Sydney, Richmond, New South Wales, Australia.

 

 

Abstract

Purpose of review: This review highlights new findings on fruit ripening. It focuses on the genetic regulation of ethylene production, ethylene perception and aroma development. Research on the molecular regulation of aroma production draws particular attention to the need to integrate physiology, biochemistry and consumer expectations of fruit ripening and quality.

Limitations: Understanding fruit ripening will assist practical management of the pre- and postharvest environment, providing consumers with nutritious fruit that have consistently good eating quality. Many recent advances concern the molecular basis of ethylene production, ethylene perception and fruit ripening. These form the foundation of a holistic approach to the regulation of fruit ripening and potential practical outcomes.

Directions of future research: Increased understanding of ethylene perception and signal transduction will improve our ability to manipulate fruit ripening. However, it is important to be cautious when extrapolating to different species, as the molecular biology of ethylene has been found to vary from the well-known models in tomato and Arabidopsis. A focus on non-climacteric and suppressed climacteric fruit should reveal important new information on fruit ripening that might have commercial applications. Further work on important quality factors, such as fruit texture, taste and aroma development, is also required . Although consumers are attracted by fruit appearance, they will  make repeat purchases only when they are confident of having a consistently good eating experience.

 

Keywords: ethylene; storage; quality; horticultural produce; 1-methylcyclopropene; aroma

 

Stewart Postharvest Review 2005, 3:5

Published online 01 October 2005

DOI: 10.2212/spr.2005.3.5