This Research Topic addresses the molecular processes at play during fruit ripening. We focus on the use of current fundamental knowledge on that process to improve crops with higher nutritional and added value.
Fruits are a source of vitamins, antioxidants, polyphenols, and minerals, which have direct beneficial effects on human health. Understanding ripening-related physiological, biochemical, and structural processes are critical to generate healthy and high-quality fruits. Such improved fruits should not only taste better and be visually attractive, but they should also contain bioactive compounds beneficial for consumers. During ripening, fruits undergo complex metabolic changes responsible for their phenotypic (e.g. color) and/or organoleptic properties. Such changes are highly regulated at the molecular level. Recent studies using metabolomics, proteomics, and transcriptomics have significantly increased our knowledge of the molecular processes at play during fruit ripening. This knowledge has been instrumental in improving crops, allowing extending the fruit shelf life without negatively impacting its quality.
This Research Topic aims at highlighting the latest discoveries in fruit ripening research, with the goal of using the present knowledge for the future development of crops. Some key guidelines which we will cover in this Research Topic include:
• Physiological ripening patterns in important fruit crops
• Molecular investigations of ripening based on the latest and cutting-edge approaches and focused on the improvement of crops
• Genome editing and synthetic biology as tools for manipulating fruit ripening and quality traits
• Characterization of new metabolic pathways and their role in fruit ripening
• Influence of climate change in fruit ripening and quality of future crops.
We welcome the following article types: Original Research, Reviews, and Mini-Reviews.
This Research Topic addresses the molecular processes at play during fruit ripening. We focus on the use of current fundamental knowledge on that process to improve crops with higher nutritional and added value.
Fruits are a source of vitamins, antioxidants, polyphenols, and minerals, which have direct beneficial effects on human health. Understanding ripening-related physiological, biochemical, and structural processes are critical to generate healthy and high-quality fruits. Such improved fruits should not only taste better and be visually attractive, but they should also contain bioactive compounds beneficial for consumers. During ripening, fruits undergo complex metabolic changes responsible for their phenotypic (e.g. color) and/or organoleptic properties. Such changes are highly regulated at the molecular level. Recent studies using metabolomics, proteomics, and transcriptomics have significantly increased our knowledge of the molecular processes at play during fruit ripening. This knowledge has been instrumental in improving crops, allowing extending the fruit shelf life without negatively impacting its quality.
This Research Topic aims at highlighting the latest discoveries in fruit ripening research, with the goal of using the present knowledge for the future development of crops. Some key guidelines which we will cover in this Research Topic include:
• Physiological ripening patterns in important fruit crops
• Molecular investigations of ripening based on the latest and cutting-edge approaches and focused on the improvement of crops
• Genome editing and synthetic biology as tools for manipulating fruit ripening and quality traits
• Characterization of new metabolic pathways and their role in fruit ripening
• Influence of climate change in fruit ripening and quality of future crops.
We welcome the following article types: Original Research, Reviews, and Mini-Reviews.