Fruit Quality and Its Biological Basis

Contents......Page 10
1.1 Introduction......Page 16
1.2 Classification of fruits based on postharvest considerations......Page 18
1.3 World fruit production and trade......Page 19
1.4 Importance of fruits and nuts in human nutrition and health......Page 22
1.5 Fruit composition and quality......Page 23
1.6 Quality attributes of fruits......Page 24
1.7 Fruit maturity, ripening and quality relationships......Page 25
1.8 Factors influencing quality......Page 27
References......Page 29
2.2 Inorganic contents of fruit and how they are achieved......Page 32
2.2.1 Concentrations in mature fruit......Page 33
2.2.2 Patterns of mineral input......Page 35
2.2.3 Factors influencing mineral input......Page 37
2.2.4 Horticultural practices influencing fruit mineral contents......Page 38
2.3.1 Fruit colour......Page 40
2.3.2 Flavour......Page 41
2.3.3 Flesh firmness......Page 42
2.3.4 Ripening......Page 43
2.3.5 Rots......Page 44
2.3.6 Specific nutrient-related disorders and postharvest responses......Page 45
2.3.7 Prediction of disorders......Page 47
2.4.1 Health and fruit consumption......Page 48
2.5 Genetic approaches......Page 50
2.6 Conclusions......Page 52
References......Page 53
3.1 Introduction......Page 61
3.2 Texture and the cell wall......Page 62
3.3 Chemistry of the fruit cell wall......Page 63
3.3.1 Rhamnogalacturonans......Page 64
3.3.2 Xyloglucans......Page 66
3.3.4 Glucuronoarabinoxylans......Page 67
3.4 Changes to polysaccharides during fruit softening......Page 68
3.4.1 Pectic polysaccharides......Page 69
3.4.2 Xyloglucans......Page 72
3.5 Cell-wall associated enzymes: role in texture change......Page 73
3.5.1 Polygalacturonase in tomato......Page 74
3.5.2 Polygalacturonases in other fruit......Page 75
3.5.4 Pectin methylesterase......Page 77
3.5.5 β-Galactosidase......Page 78
3.5.6 Xyloglucan endotransglycosylase......Page 79
3.5.7 Endo-β-1, 4-glucanase......Page 80
3.6.1 Expansins......Page 81
3.6.3 Calcium and the apoplast......Page 82
3.7 Wall oligosaccharides as ripening regulators......Page 83
3.8 Cell wall synthesis during ripening......Page 84
3.9.1 Mealiness and chilling injury......Page 85
3.10.1 Quality and increased consumption......Page 86
3.10.2 Firmness and freshness......Page 87
3.10.4 Applications of biotechnology......Page 88
3.11 Conclusions......Page 89
References......Page 90
4.2 Flavor is an elusive trait......Page 104
4.3 Flavor components in fruits......Page 106
4.4 Measurement of flavor components......Page 107
4.5 Biochemical pathways that produce flavor components in fruits......Page 108
4.6 Perception of flavor components......Page 111
4.7 Measurement of flavor perception......Page 112
References......Page 114
5.1.2 Susceptibility to storage disorders......Page 122
5.2.1 Hydrocooling......Page 124
5.2.2 Forced air cooling......Page 125
5.2.3 Delayed cooling......Page 126
5.3 Storage temperatures......Page 127
5.3.1 Prestorage heat treatments......Page 129
5.3.2 Intermittent warming, step down cooling and dual temperature regimes......Page 131
References......Page 132
6.1 Introduction......Page 137
6.2.1 Biochemical responses of the respiratory chain to O[sub(2)] and CO[sub(2)]......Page 138
6.2.2 Whole tissue respiratory responses to O[sub(2)], and CO[sub(2)]......Page 154
6.3 Ethylene biology......Page 161
6.4 Secondary metabolic pathways......Page 162
6.5 Conclusions......Page 163
References......Page 164
7.1 Introduction......Page 172
7.2 Fruit anatomy......Page 173
7.3 Fruit cells......Page 174
7.4 Causes of injury......Page 176
7.5 Losses caused by mechanical injury......Page 177
7.6.1 General features of impact injury......Page 179
7.6.2 Energy and impact injury......Page 180
7.6.4 Factors affecting impact damage......Page 181
7.6.5 Impact injury and harvest maturity......Page 182
7.6.7 Temperature and impact injury......Page 183
7.7 Compression damage......Page 184
7.9 Prevention of damage......Page 185
7.10 Detection of injury......Page 186
7.11.1 Phenolics......Page 187
7.11.3 Ethylene synthesis......Page 188
7.11.5 Summary time line of changes following injury......Page 189
References......Page 190
8.2 Fruit ripening and interactions with ethylene......Page 195
8.2.1 Non-climacteric and climacteric fruit......Page 196
8.2.2 Ethylene and fruit quality......Page 199
8.2.3 Active ethylene concentrations......Page 200
8.2.4 Control of ethylene production and action......Page 201
8.2.5 Pre- and post-harvest ethylene application......Page 202
8.3.1 Ethylene biosynthesis......Page 203
8.3.3 Ethylene perception......Page 206
8.3.4 Negative and positive feedback inhibition......Page 209
8.3.6 Transgenic approaches for reducing ethylene production......Page 210
8.4.1 Storage temperature......Page 211
8.4.2 Storage atmospheres......Page 214
8.4.3 Heat treatments......Page 216
8.4.4 1-Methylcyclopropene......Page 217
References......Page 222
9.2 The nature of postharvest disease......Page 240
9.3 Opportunities for infection......Page 242
9.3.1 The role of wounds......Page 243
9.3.3 Quiescent infections......Page 245
9.3.4 Floral infections......Page 246
9.4.2 Interaction with pathogen enzymes......Page 248
9.4.3 Fruit calcium and decay resistance......Page 249
9.5 Disease management strategies......Page 251
9.5.2 Storage conditions......Page 252
9.5.3 Fungicide treatment......Page 253
9.5.4 Fungicide resistance......Page 254
9.5.5 Biological control......Page 255
9.5.6 Storage atmospheres......Page 257
9.5.7 Novel treatments......Page 259
References......Page 260
10.2 Evolution and development of fleshy fruits......Page 268
10.3 Texture......Page 269
10.4 Colour......Page 273
10.5 Flavour......Page 276
10.6 Hormonal regulation......Page 280
10.7 Ripening-regulatory genes: current progress and future prospects......Page 282
References......Page 284
C......Page 290
F......Page 291
M......Page 292
S......Page 293
Y......Page 294