Pectin is a biocompatible polysaccharide with intrinsic biological activity, which may exhibit
different structures depending on its source or extraction method. The extraction of pectin …

This article focuses on the molecular and hormonal mechanisms underlying the control of
fleshy fruit ripening and quality. Recent research on tomato shows that ethylene, acting …

Fleshy fruit texture is a critically important quality characteristic of ripe fruit. Softening is an
irreversible process which operates in most fleshy fruits during ripening which, together with …

The various crop species are major agricultural products and play an indispensable role in
sustaining human life. Over a long period, breeders strove to increase crop yield and …

The NAC transcription factor (TF) family is one of the largest plant-specific TF families and its
members are involved in the regulation of many vital biological processes during plant …

Invertases (INVs) and pectin methylesterases (PMEs) are essential enzymes coordinating
carbohydrate metabolism, stress responses, and sugar signaling. INVs catalyzes the …

Pectin, a major polysaccharide found in the cell walls of higher plants, plays major roles in
determining the physical and nutritional properties of fruit-and vegetable-based products. An …

Fruit softening is a key component of the irreversible ripening program, contributing to the
palatability necessary for frugivore-mediated seed dispersal. The underlying textural …

Ripening of the model fruit tomato (Solanum lycopersicum) is controlled by a transcription
factor network including NAC (NAM, ATAF1/2, and CUC2) domain proteins such as No …

Excessive softening during fleshy fruit ripening leads to physical damage and infection that
reduce quality and cause massive supply chain losses. Changes in cell wall (CW) …