Postharvest Biology and Technology of Fruits, Vegetables, and Flowers

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BIOCHEMISTRY OF FRUITS 29 Maltose β-Amylase α-Glucosidase Starch Glucose α-Amylase Starch phosphorylase Glucose-1-phosphate Glucose-6-phosphate Glucose phosphate mutase Glycolysis Chloroplast Glyceraldehyde-3-phosphate Cytoplasm Fructose-1,6,-diphosphate Fructose bisphosphatase Phosphfructophosphotransferase Fructose-6-phosphate Glucose-6-phosphate Glucose-1-phosphate UTP Uridine diphosphate glucose Sucrose phosphorylase Sucrose-6-phosphate Sucrose Glucose Sucrose phosphatase Invertase Fructose Fig. 3.2 Starch–sugar interconversions in plants and metabolite transfer from chloroplast to the cytoplasm. pyrophosphorylase in the presence of UTP (uridine triphosphate). UDP-glucose is also an important substrate for the biosynthesis of cell wall components such as cellulose. UDPglucose is converted to sucrose-6-phosphate by the enzyme sucrose phosphate synthase, which utilizes fructose-6-phosphate during this reaction. Finally, sucrose is formed from sucrose-6-phosphate by the action of phosphatase with the liberation of the inorganic phosphate. Even though sucrose biosynthesis is an integral part of starch metabolism, sucrose often is not the predominant sugar that accumulates in fruits. Sucrose is further converted into glucose and fructose by the action of invertase, which is characteristic to many ripe fruits.
30 POSTHARVEST BIOLOGY & TECHNOLOGY OF FRUITS, VEGETABLES, & FLOWERS Photosynthesis β-Amylase Amylopectin Glucose Glucose-1-phosphate ADP glucose ATP pyrophosphorylase PPi ADP-glucose Starch synthase Branching enzyme Starch α-Amylase β-Amylase H 2 O Dextrins Maltose α-Gluosidase Maltose α-Gluosidase α-Glucosidase Glucose Hexokinase ATP ADP α-1-4-glucan primer UTP Glucose-1-phosphate (Amylose) PPi UTP PPi Sucrose-6-phosphate Phosphatase Starch Pi phosphorylase Sucrose Glucose + fructose UDP glucose pyrophosphorylase Fructose-6- phosphate Invertase UDP UDP-glucose UDP-glucose UDP-glucose pyrophosphorylase Sucrose phosphate synthase Sucrose synthase Fructose Fig. 3.3 Metabolic pool Carbohydrate metabolism in fruits. Or, by the actions of sucrose synthase and UDP-glucose pyrophosphorylase, glucose-1- phosphate can be regenerated from sucrose. As well, sugar alcohols such as sorbitol and mannitol are major transport and storage components in apple and olive, respectively. Biosynthesis and catabolism of starch has been extensively studied in banana, where prior to ripening, it can account for 20–25% by fresh weight of the pulp tissue. All the starchdegrading enzymes—α-amylase, β-amylase, α-glucosidase, and starch phosphorylase— have been isolated from banana pulp. The activities of these enzymes increase during ripening. Concomitant with the catabolism of starch, there is an accumulation of the sugars, primarily, sucrose, glucose, and fructose. At the initiation of ripening, sucrose appears to be the major sugar component, which declines during the advancement of ripening with a simultaneous increase in glucose and fructose through the action of invertase (Beaudry et al., 1989). Mango is another fruit that stores large amounts of starch. The starch is degraded by the activities of amylases during the ripening process. In mango, glucose, fructose, and sucrose are the major forms of simple sugars (Selvaraj et al., 1989). The sugar
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Page 7 and 8: vi CONTENTS 9 Structural Deteriorat
Page 9 and 10: Contributors Ishan Adyanthaya Depar
Page 11 and 12: x CONTRIBUTORS Gopinadhan Paliyath
Page 13 and 14: xii PREFACE difficult to find a boo
Page 16 and 17: Chapter 1 Postharvest Biology and T
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PROGRAMMED CELL DEATH DURING PLANT
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(a) (a′) (b) (b′) (c) (d) Fig.
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Chapter 6 Ethylene Perception and G
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ETHYLENE PERCEPTION AND GENE EXPRES
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Chapter 7 Enhancing Postharvest She
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ENHANCING POSTHARVEST SHELF LIFE AN
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THE BREAKDOWN OF CELL WALL COMPONEN
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Chapter 9 Structural Deterioration
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PHOSPHOLIPASE D, MEMBRANE DETERIORA
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Fig. 9.3 Fracture face of a fully o
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PHOSPHOLIPASE D INHIBITION TECHNOLO
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HEAT TREATMENT FOR ENHANCING POSTHA
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THE ROLE OF POLYPHENOLS 261 mainly
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THE ROLE OF POLYPHENOLS 263 Table 1
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THE ROLE OF POLYPHENOLS 265 Pentose
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THE ROLE OF POLYPHENOLS 267 Phenyla
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THE ROLE OF POLYPHENOLS 269 3' OH H
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THE ROLE OF POLYPHENOLS 271 OH OH O
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THE ROLE OF POLYPHENOLS 273 compoun
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THE ROLE OF POLYPHENOLS 275 washing
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THE ROLE OF POLYPHENOLS 277 (Fujita
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THE ROLE OF POLYPHENOLS 279 Boyer,
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THE ROLE OF POLYPHENOLS 281 Peschel
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ISOPRENOID BIOSYNTHESIS IN FRUITS A
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Chapter 14 Postharvest Treatments A
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POSTHARVEST TREATMENTS AFFECTING SE
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Chapter 15 Polyamines and Regulatio
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POLYAMINES AND REGULATION OF RIPENI
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Chapter 16 Postharvest Enhancement
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POSTHARVEST ENHANCEMENT OF PHENOLIC
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RHIZOSPHERE MICROORGANISMS 361 the
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RHIZOSPHERE MICROORGANISMS 363 Rese
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RHIZOSPHERE MICROORGANISMS 365 Tabl
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RHIZOSPHERE MICROORGANISMS 367 Toma
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Chapter 18 Biotechnological Approac
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BIOTECHNOLOGICAL APPROACHES 375 tec
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BIOTECHNOLOGICAL APPROACHES 379 suc
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BIOTECHNOLOGICAL APPROACHES 383 adm
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BIOTECHNOLOGICAL APPROACHES 389 Kik
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BIOSENSOR-BASED TECHNOLOGIES 419 20
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BIOSENSOR-BASED TECHNOLOGIES 425 Li
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Cl O O O OH Cl O OH Cl Cl Cl 2,4-Di
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BIOSENSOR-BASED TECHNOLOGIES 441 Le
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Chapter 21 Changes in Nutritional Q
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CHANGES IN NUTRITIONAL QUALITY OF F
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Index Abscisic acid (ABA), 65, 210,
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INDEX 469 Biosensor-based technolog
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INDEX 471 Cryptochlorogenic acid (4
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INDEX 473 French bean, 95 Fresh-cut
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INDEX 475 LePLDα3 (AY013253), 213-
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INDEX 477 Pectin methylesterase (PM
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INDEX 479 PSY1 expression, 289 PSY1
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INDEX 481 Sugars, biosynthesis of,
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