Gregory A. Tucker – författare

The subject of fruit ripening is one of vital interest and importance to the massive international fruit growing and fruit trade industries. This book, which covers the biochemistry and molecular biology of ripening of the world's major fruit types, has been drawn together by a team from the University of Nottingham, the scene of much recent and major research into this subject. Fruit crops covered include bananas, citrus and grapes, each crop itself supporting hundreds of thousands of people in employment worldwide. A full understanding of the subject matter of the book is vital for planning of harvesting, transportation and storage of the crops covered. This book brings together the diverse information now available for a wide range of fruit, in particular emphasizing important advances made in the last 20 years. It should be of interest to all those involved in research and development relating to fruit growing and the fruit trade, including biochemists, agricultural and plant scientists and food scientists.

Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject. This book should be of interest to food technologists; chemists; biochemists; microbiologists; secondary market: students of food science and those working on the subject in academic and research institutions (typically departments of food science, biotechnology and microbiology).

A comprehensive and mechanistic perspective on fruit ripening, emphasizing commonalities and differences between fruit groups and ripening processes.Fruits are an essential part of the human diet and contain important phytochemicals that provide protection against heart disease and cancers. Fruit ripening is of importance for human health and for industry-based strategies to harness natural variation, or genetic modification, for crop improvement.This book covers recent advances in the field of plant genomics and how these discoveries can be exploited to understand evolutionary processes and the complex network of hormonal and genetic control of ripening. The book explains the physiochemical and molecular changes in fruit that impact its quality, and recent developments in understanding of the genetic, molecular and biochemical basis for colour, flavour and texture. It is a valuable resource for plant and crop researchers and professionals, agricultural engineers, horticulturists, and food scientists.Summary: Reviews the physiochemical and molecular changes in fruit which impact flavour, texture, and colourCovers recent advances in genomics on the genetic, molecular, and biochemical basis of fruit qualityIntegrates information on both hormonal and genetic control of ripeningRelevant for basic researchers and applied scientists

Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.