Leseprobe
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Transcriptional Regulation of Flesh Fruit Development and Ripening
Yunbo Luo
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Naturwissenschaften, Medizin, Informatik, Technik / Botanik
Beschreibung
Transcriptional Regulation of Flesh Fruit Development and Ripening Understand the critical factors in fruit development with this up-to-date guide Fruit is an essential part of the human diet, and fruit production has never been more central to global human nutrition and public health. Fruit ripening is a vital stage in the emergence of nutrient-rich food, and modifications to the fruit development process can impact flavor, texture, nutritional value, and more. The process of ripening is controlled by nearly sixty transcription factors (TFs), a proper understanding of which is therefore crucial to regulating fruit quality and competing in the global food marketplace. Transcriptional Regulation of Flesh Fruit Development and Ripening is a comprehensive introduction to recent developments in the study of fruit ripening, focusing especially on these transcription factors. It details the major families of transcription factors and their properties, as well as providing methods for screening and identifying transcription factors to aid in genetic modification of fruit. The result is a thorough, accessible reference to a critical set of factors in fruit development. Transcriptional Regulation of Flesh Fruit Development and Ripening readers will also find: * Detailed regulation of transcription factor families including MADS-box, NAC, ethylene response factor, and more * Discussion of both climacteric and non-climacteric fruits throughout * Analysis of how multiple TFs interact to influence fruit ripening Transcriptional Regulation of Flesh Fruit Development and Ripening is a must-have volume for food scientists, horticultural researchers, agriculturalists, and graduate students working in these or related fields.
Kundenbewertungen
Botanik, Food Science & Technology, Obst u. Gemüse, Chemie, Biochemistry (Chemical Biology), Life Sciences, Plant Biotechnology, Fruit & Vegetable, Chemistry, Obst, Biochemie u. Chemische Biologie, Lebensmittelforschung u. -technologie, Biochemie, Biowissenschaften, Botanik / Biotechnologie