Biochemistry of Fruit Ripening

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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.