The extension of commercial life and the reduction of postharvest losses of perishable fruits
is mainly based on storage at low temperatures alone or in combination with modified …

Fleshy fruits and their products are important constituents of the human diet and are also of
considerable commercial importance. A large number of different organic acids are present …

Organic acids are abundant constituents of ripe fruits and are responsible for their sourness.
In addition, they contribute to their flavour. In many fruits, the most abundant organic acids …

Gluconeogenesis is a key interface between organic acid/amino acid/lipid and sugar
metabolism. The aims of this article are four-fold. First, to provide a concise overview of plant …

Maturity is a key factor that determines fruit quality and shelflife. Determination of the correct
harvest stage is always challenging in non-climacteric fruits, and more complex with grapes …

In grapevines, as in other plants, sucrose and its constituents glucose and fructose are
fundamentally important and carry out a multitude of roles. The aims of this review are three …

Background: Most approaches to grape physiology accept that the berry and the future
harvest should display identical developmental features, which obviously requires …

In grapevine, climate changes lead to increased berry potassium (K+) contents that result in
must with low acidity. Consequently, wines are becoming 'flat'to the taste, with poor …

The types and proportions of soluble sugar and organic acid in fruit significantly affect flavor
quality. However, there are few reports on the crosstalk regulation between metabolism of …

Grapevine berry shrivel, a ripening disorder, causes significant economic losses in the
worldwide wine and table grape industries. An early interruption in ripening leads to this …