We review the latest information related to the control of fruit softening in tomato and where relevant compare the events with texture changes in other fleshy fruits.Development of an acceptable texture is essential ...We review the latest information related to the control of fruit softening in tomato and where relevant compare the events with texture changes in other fleshy fruits.Development of an acceptable texture is essential for consumer acceptance,but also determines the postharvest life of fruits.The complex modern supply chain demands effective control of shelf life in tomato without compromising colour and flavour.The control of softening and ripening in tomato(Solanum lycopersicum)are discussed with respect to hormonal cues,epigenetic regulation and transcriptional modulation of cell wall structure-related genes.In the last section we focus on the biochemical changes closely linked with softening in tomato including key aspects of cell wall disassembly.Some important elements of the softening process have been identified,but our understanding of the mechanistic basis of the process in tomato and other fruits remains incomplete,especially the precise relationship between changes in cell wall structure and alterations in fruit texture.展开更多
Tomato(Solanum lycopersicum)is the second most important vegetable crop globally,after potato,with about 100 million tons fresh fruit being grown on 3.7 million hectares(FAO 2021),and is of great importance in the hum...Tomato(Solanum lycopersicum)is the second most important vegetable crop globally,after potato,with about 100 million tons fresh fruit being grown on 3.7 million hectares(FAO 2021),and is of great importance in the human diet due to the large amount of fruit consumed.The fruit are eaten both fresh and,equally importantly,as a processed product in puree,soups and canned products.They provide an important dietary source of vitamins and minerals,such as K,Fe and Ca,and are known for the large number of health promoting secondary metabolites,including the carotenoid and flavonoid pigments that give the fruit a spectrum of yellow,red and orange colours.展开更多
文摘We review the latest information related to the control of fruit softening in tomato and where relevant compare the events with texture changes in other fleshy fruits.Development of an acceptable texture is essential for consumer acceptance,but also determines the postharvest life of fruits.The complex modern supply chain demands effective control of shelf life in tomato without compromising colour and flavour.The control of softening and ripening in tomato(Solanum lycopersicum)are discussed with respect to hormonal cues,epigenetic regulation and transcriptional modulation of cell wall structure-related genes.In the last section we focus on the biochemical changes closely linked with softening in tomato including key aspects of cell wall disassembly.Some important elements of the softening process have been identified,but our understanding of the mechanistic basis of the process in tomato and other fruits remains incomplete,especially the precise relationship between changes in cell wall structure and alterations in fruit texture.
文摘Tomato(Solanum lycopersicum)is the second most important vegetable crop globally,after potato,with about 100 million tons fresh fruit being grown on 3.7 million hectares(FAO 2021),and is of great importance in the human diet due to the large amount of fruit consumed.The fruit are eaten both fresh and,equally importantly,as a processed product in puree,soups and canned products.They provide an important dietary source of vitamins and minerals,such as K,Fe and Ca,and are known for the large number of health promoting secondary metabolites,including the carotenoid and flavonoid pigments that give the fruit a spectrum of yellow,red and orange colours.
