bananas are climacteric fruits and controlling ripening is effective in reducing loss. this experiment studied the effect of packaging (plastic bag, edible wax and plastic bag, plastic bag and 2 or 4 g/kg potassium permanganate) over 5 weeks of cold storage on the quality and characteristics of cavendish cultivar bananas. the samples were removed from storage at 8, 16, 24, 32 and 40 days and fr...

background and objectives: this study is the first research on the physiochemical characteristics, microbial population and microstructure of poosti cheese over 90-days of ripening. the main difference between poosti cheese and other types of traditional cheese is the skin, which is used for its storage. materials and methods: physicochemical characteristics including moisture, salt, ph, acidit...

In this paper we describe a novel, dominant pleiotropic tomato (Lycopersicon esculentum)-ripening mutation, Cnr (colorless nonripening). This mutant occurred spontaneously in a commercial population. Cnr has a phenotype that is quite distinct from that of the other pleiotropic tomato-ripening mutants and is characterized by fruit that show greatly reduced ethylene production, an inhibition of s...

The characterization of proteins isolated from skin tissue is apparently an essential parameter for understanding grape ripening as this tissue contains the key compounds for wine quality. It has been particularly difficult to extract proteins from skins for analysis by two-dimensional electrophoresis gels and, therefore, a protocol for this purpose has been adapted. The focus was on the evolut...

Fruit ripening is a genetically programmed process. Transcription factors (TFs) play key roles in plant development and ripening by temporarily and spatially regulating the transcription of their target genes. In this study, a total of 159 TFs were identified from a spontaneous late-ripening mutant 'Fengwan' (C. sinensis L. Osbeck) sweet orange (MT) and its wild-type counterpart ('Fengjie 72-1'...

The effects of ethylene gas, 2-chloroethylphosphonic acid, and the auxin, benzothiazole-2-oxyacetic acid, on the ripening of grapes (Vitis vinifera L.) was investigated. Ethylene hastened the start of ripening of Doradillo grapes when it was aplied for 10 days starting midway through the slow growth phase. 2-Chloroethylphosphonic acid applied to Shiraz grapes showed the same effect, but when it...

Polysome profiles were examined from lyophilized peel tissue of ripening pear (Pyrus communis, L. var. Passe-Crassane). Messenger RNA chains bearing up to eight ribosomes (octamers) were resolved and exhibited the highest absorption peak when ribonuclease activity was eliminated during extraction. Neither normal ripening nor the increase of large polyribosomes that normally accompanies ripening...

Organic strawberry fruits (Cv. 'Albion') were harvested at six different ripening stages and evaluated for physical and chemical parameters. Biometrical characteristics and moisture content did not change significantly during ripening. Total soluble solids, pH and colour development increased while titratable acidity and fruit firmness decreased 14.7% and 91%, respectively. Fructose, glucose, a...

Fruit ripening is one of the developmental processes accompanying seed development. The tomato is a well-known model for studying fruit ripening and development, and the disassembly of primary cell walls and the middle lamella, such as through pectin de-methylesterified by pectin methylesterase (PE) and depolymerization by polygalacturonase (PG), is generally accepted to be one of the major cha...

Ripening of fleshy fruits is a complex process that involves dramatic changes in color, texture, flavor, and aroma, which is essentially regulated by multiple hormone signals. Although the metabolic mechanisms for the regulation of fruit development and ripening have been studied extensively, little is known about the signaling mechanisms underlying this process. FERONIA has been increasingly s...