The molecular biology and biochemistry of fruit ripening

www.wiley.com/wiley-blackwell ISBN: 978-0-8138-2039-2 Recent scientific advances and technological breakthroughs have revolutionized our understanding of the molecular and biochemical processes that control fruit ripening. The Molecular Biology and Biochemistry of Fruit Ripening provides a succinct yet detailed overview of the physiochemical and molecular changes in fruit that impact its quality, color, flavor, and texture.