Fruit softening that occurs during fruit ripening and postharvest storage determines the fruit
quality, shelf life and commercial value and makes fruits more attractive for seed dispersal …

Fleshy fruits become more susceptible to pathogen infection when they ripen; for example,
changes in cell wall properties related to softening make it easier for pathogens to infect …

Fruit ripening is the last phase of fruit growth and development. The initiation and
progression of fruit ripening are highly modulated by a plethora of key genes, such as …

The process of ripening and softening in grape begins at veraison and is closely related to
the depolymerization of pectin components. A variety of enzymes are involved in pectin …

Fruit softening is a crucial factor that controls shelf life and commercial value. Pectate lyase
(PL) has a major role in strawberry fruit softening. However, the PL gene family in strawberry …

Peach (Prunus persica) is a typical climacteric fruit, having an obvious peak of ethylene
release during ripening. Transcriptional regulators play key roles in fruit ripening. NAP (NAC …

The firmness of the flesh fruit is a very important feature in the eating process. Peach fruit is
very hard during development, but its firmness slightly decreases in the later stages of …

Fruit ripening is a highly coordinated process at the transcriptional level, requiring a
hierarchical regulatory network formed by transcription factor and ripening-related genes …

The cell wall (CW) is the dynamic structure of a plant cell, acting as a barrier against biotic
and abiotic stresses. In grape berries, the modifications of pulp and skin CW during …

Fruit ripening includes several metabolic changes that lead to sweeter and softer fruit. Pectin
depolymerization is one of major factors that softens developing grape berries. Pectin lyases …