A critical evaluation of the role of ethylene and MADS transcription factors in the network controlling fleshy fruit ripening

What is it about?

Fleshy fruit ripening evolved in many species as an aid to seed dispersal. At maturity, changes in physiology and biochemistry alter color, flavor, texture and aroma, making fruits attractive to potential consumers. Understanding the biological regulation of this process provides insights and opportunities for controlling fruit quality, storage and reducing waste. This review discusses problems and recent developments in understanding the complex plant genetic and hormonal interactions controlling different facets of ripening and the role of RIN, NOR, ethylene and other factors in this network.

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