What is it about?
This review is the compilation of certain biochemical mechanisms involving putative cell wall degrading enzymes regulating directly or indirectly the ripening of fruits. Further, inhibitors of these biochemical reactions may be specific tools to delay fruit ripening, thus facilitating upgrading the market value of majority of fruits.
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Why is it important?
As providing a clue how to process for delayed ripening of fruits.
Perspectives
This overview paper explains comprehensively the mechanism of biochemical reactions involved in fruit ripening process, and also provides new insights into developing novel natural and/or synthetic inhibitors to delay the ripening, and, ultimately affecting the cost-effectiveness.
SANJAY MISHRA
Read the Original
This page is a summary of: Biochemical and Molecular Characterization of Cell Wall Degrading Enzyme, Pectin Methylesterase Versus Banana Ripening: An Overview, Asian Journal of Biotechnology, December 2016, Science Alert,
DOI: 10.3923/ajbkr.2017.1.23.
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