Ripening and Senescence

Fleshy fruit experiences profound physiological, biochemical, and structural modifications during ripening to facilitate seed dispersal and to become attractive and nutritious for human consumption. The metabolic networks regulating fruit ripening are very complex, and ethylene appears to be a key factor acting in concert with other environmental signals and endogenous factors. The classical distinction between climacteric and nonclimacteric ripening is now questionable, as different patterns of synthesis and sensitivity to ethylene may operate in the ripening of different fruits. In recent years, much progress has been done in the characterization of the main biochemical pathways implicated in the different ripening-associated processes and in the identification of key genes controlling these events. This chapter highlights current understanding and advances in the regulation of fruit ripening and key metabolic pathways associated with the different ripening-related processes, with emphasis on their impact on fruit quality.