The Molecular Biology and Biochemistry of Fruit Ripening

This book covers recent advances in the field of plant genomics and how these discoveries can be exploited to understand evolutionary processes and the complex network of hormonal and genetic control of ripening.

The book explains the physiochemical and molecular changes in fruit that impact its quality, and recent developments in understanding of the genetic, molecular and biochemical basis for colour, flavour and texture.

It is a valuable resource for plant and crop researchers and professionals, agricultural engineers, horticulturists, and food scientists.