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1. Full Text Abscisic acid pathway involved in the regulation of watermelon fruit ripening and quality trait evolution
by Wang, Yanping and Guo, Shaogui and Tian, Shouwei and Zhang, Jie and Ren, Yi and Sun, Honghe and Gong, Guoyi and Zhang, Haiying and Xu, Yong
PLoS ONE, ISSN 1932-6203, 06/2017, Volume 12, Issue 6, p. e0179944
Watermelon (Citrullus lanatus (Thunb.) Matsum. & Nakai) is a non-climacteric fruit. The modern sweet-dessert watermelon is the result of years of cultivation... 
ABA | LYCOPENE | TRIGGERING ETHYLENE BIOSYNTHESIS | METABOLISM | SLNCED1 | ENZYMES | MULTIDISCIPLINARY SCIENCES | 9-CIS-EPOXYCAROTENOID DIOXYGENASE | GENE-EXPRESSION | SUPPRESSION | STRAWBERRY FRUIT | Citrullus - genetics | Citrullus - physiology | Citrullus - metabolism | Genes, Plant | Citrullus - growth & development | Abscisic Acid - metabolism | Evolution, Molecular | Ripening | Growth | Crops | Abscisic acid | Physiological aspects | Watermelons | Genetic aspects | Research | Correlation | Vegetables | Seeds | Horticulture | Cultivation | Laboratories | Nordihydroguaiaretic acid | Science | Biosynthesis | Biology | Single-nucleotide polymorphism | Injection | Metabolism | Gene expression | Steady state | Fruits | Germplasm | Engineering research | Quality | Evolution | Solids | Inhibition
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2. Full Text The road to astaxanthin production in tomato fruit reveals plastid and metabolic adaptation resulting in an unintended high lycopene genotype with delayed over‐ripening properties
by Enfissi, Eugenia M.A and Nogueira, Marilise and D'Ambrosio, Caterina and Stigliani, Adriana Lucia and Giorio, Giovanni and Misawa, Norihiko and Fraser, Paul D
Plant Biotechnology Journal, ISSN 1467-7644, 08/2019, Volume 17, Issue 8, pp. 1501 - 1513
Summary Tomato fruit are an important nutritional component of the human diet and offer potential to act as a cell factory for speciality chemicals, which are... 
Metabolic engineering | plastid | ketocarotenoid | cellular adaptation | Solanum lycopersicum (tomato) | isoprenoid | ISOPRENOIDS | BETA-CAROTENE KETOLASES | MECHANISMS | CRTW | PLANT SCIENCES | SEQUESTRATION | COMPLEMENTATION ANALYSIS | GENE | PATHWAY | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | BIOSYNTHESIS | Vegetable industry | Genetic aspects | Tomatoes | Chemical synthesis | Analysis | Lycopene | Transcription | Astaxanthin | Hydroxylase | Esters | Heredity | Ketocarotenoids | Metabolism | Low level | Esterification | Fruits | Ripening | Oxygenase | Organic chemistry | Progeny | Carotenoids | Transmission electron microscopy | Metabolites | Agricultural production | Bacteria | Software | Genotypes
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3. Full Text Response to organic cultivation of heirloom Capsicum peppers: Variation in the level of bioactive compounds and effect of ripening
by Ribes-Moya, Ana M and Ribes-Moya, Ana M and Raigón, María D and Raigón, María D and Moreno-Peris, Estela and Moreno-Peris, Estela and Fita, Ana and Fita, Ana and Rodríguez-Burruezo, Adrián and Rodríguez-Burruezo, Adrián
PLoS ONE, ISSN 1932-6203, 2018, Volume 13, Issue 11, p. e0207888
Peppers (Capsicum spp.) are one of the most important vegetables and their double use (vegetable or spice) and two commercial stages (unripe and fully ripe)... 
ANTIOXIDANT ACTIVITY | AGRICULTURAL PRACTICES | FRUITS | CAPACITY | EXTRACTION | MULTIDISCIPLINARY SCIENCES | TOMATOES | CAROTENOIDS | FLAVONOIDS | FOODS | NUTRITION | Ripening | Biological products | Crops | Influence | Peppers | Chemical properties | Health aspects | Diffusion rate | Vegetables | Ascorbic acid | Fruits | Antioxidants | Carotenoids | Metabolites | Bioactive compounds | Agriculture | Genotypes | Food | Adaptation | Cultivars | Chlorophyll | Farmers | Nutrition | Cultivation | Bioavailability | Biological activity | Flavonoids | Heavy metal content | Fruit cultivation | Variation
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4. Full Text Investigation of Raman chemical imaging for detection of lycopene changes in tomatoes during postharvest ripening
by Qin, Jianwei and Chao, Kuanglin and Kim, Moon S
Journal of Food Engineering, ISSN 0260-8774, 2011, Volume 107, Issue 3, pp. 277 - 288
► Hyperspectral Raman chemical images were acquired for cross-sections of cut tomatoes. ► The images showed internal lycopene development patterns during... 
Raman spectroscopy | Chemical imaging | Tomato | Maturity | Lycopene | FRUITS | FT-RAMAN | FOOD SCIENCE & TECHNOLOGY | CAROTENOIDS | ENGINEERING, CHEMICAL | FLUORESCENCE | PRODUCTS | NEAR-INFRARED SPECTROSCOPY | VEGETABLES | SIMILARITY | NONDESTRUCTIVE DETERMINATION | Chromophores | Investigations | Ripening | Imaging | Images | Polytetrafluoroethylenes | Spectra | Foods | Tomatoes | Cross sections
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5. Full Text Triacylglycerol and Glycerophospholipid Identification and Accumulation During Ripening of Pistacia lentiscus L. (Lentisc) Fruit
by Trabelsi, Hajer and Renaud, Justin and Mayer, Paul and Boukhchina, Sadok
Journal of the American Oil Chemists' Society, ISSN 0003-021X, 7/2014, Volume 91, Issue 7, pp. 1189 - 1196
Triacylglycerol (TAG) and phospholipid (PL) compositions of vegetable oils are considered a marker of quality and are often used in industry to control the... 
Biotechnology | Chemistry | Food Science | Triacylglycerol | Glycerophospholipid | Ripening stages | Agriculture | Industrial Chemistry/Chemical Engineering | Pistacia lentiscus fruit | Biomaterials | FOOD SCIENCE & TECHNOLOGY | FATTY-ACIDS | SEEDS | EXTRACTION | VEGETABLE-OILS | PURIFICATION | PHOSPHATIDIC-ACID | TISSUES | CHEMISTRY, APPLIED | STRESS | Mass spectrometry | Triglycerides | Phospholipids | Glycerol | Acids | Bioaccumulation | Fruits
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6. Full Text Delayed post‐harvest ripening‐associated changes in Manilkara zapota L. var. Kalipatti with composite edible coating
by Vishwasrao, Chandrahas and Ananthanarayan, Laxmi
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 01/2017, Volume 97, Issue 2, pp. 536 - 542
BACKGROUND There has been limited research on extending the shelf‐life of sapota (Manilkara zapota L. var. Kalipatti) fruit. An edible coating made up of... 
composite edible coating | polyphenol oxidase | peroxidase | pectin methylesterase | Kalipatti sapota | STORAGE | FRUITS | QUALITY | FOOD SCIENCE & TECHNOLOGY | L-ASCORBIC-ACID | FILMS | SHELF-LIFE | BELL PEPPER | AGRICULTURE, MULTIDISCIPLINARY | VEGETABLES | CHEMISTRY, APPLIED | Food Preservation - methods | Humans | Carbohydrate Metabolism | Food Handling - methods | Fruit - enzymology | Phenols - metabolism | Hardness | Ascorbic Acid - metabolism | Palm Oil | Methylcellulose | Manilkara - metabolism | Catechol Oxidase - metabolism | Plant Oils | Manilkara - enzymology | Fruit - metabolism | Carboxylic Ester Hydrolases - metabolism | Peroxidase - metabolism | Oxidases | Chemical industry | Herbicides | Pesticides industry | Cellulose | Physiological aspects | Pectin | Peroxidase | Chemical properties | Coatings | Organic acids | Food preservation | Food science | Food quality | Fruits | Edible | Palm oil | Weight loss | Coating | Delay | Polyphenol oxidase
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7. Full Text Characterization and oxidative stability of oils and bioactive compounds of the fruits of Byrsonima cydoniifolia A. Juss. at different ripening stages
by Marcelino, Gabriela and Donadon, Juliana R and Caires, Anderson RL and Michels, Flavio S and Oliveira, Lincoln CS and Cortes, Mário R and Maldonade, Iriani R and Cavalheiro, Leandro F and Nazário, Carlos ED and Maróstica Júnior, Mário R and Santos, Nathalia MD and Batista, Patrícia B and Pott, Arnildo and Nunes, Ângela A and Figueiredo, Priscila S and Hiane, Priscila A and Nascimento, Valter A and Guimarães, Rita CA
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 04/2019, Volume 99, Issue 6, pp. 2855 - 2864
BACKGROUND Fruits present high concentrations of bioactive compounds that are beneficial to health due to their antioxidant properties. New alternatives to... 
bioactive compounds | thermal stability | murici | fatty acids | chemical composition | oxidative stability | POSTHARVEST | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | FATTY-ACID PROFILE | ANTIOXIDANT CAPACITY | CHEMICAL-COMPOSITION | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY, APPLIED | Fruit - growth & development | Malpighiaceae - chemistry | Fatty Acids - chemistry | Antioxidants - chemistry | Oxidation-Reduction | Fruit - chemistry | Malpighiaceae - growth & development | Carotenoids - chemistry | Plant Oils - chemistry | Antioxidants | Chemical industry | Herbicides | Pesticides industry | Carotenoids | Fruit | Saturated fatty acids | Vegetable oils | Ascorbic acid | Stability | Oils | Gallic acid | Lutein | Lipids | Fatty acids | Chemical compounds | Biological activity | Fruits | Ripening | Organic chemistry | Bioactive compounds | Phenols | Chemical composition | Oxidation | Fats and oils
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8. Full Text Effect of Fruit Ripening Stage on Physico-Chemical Properties, Nutritional Composition and Antioxidant Components of Tomato (Lycopersicum esculentum) Cultivars
by Opara, Umezuruike Linus and Opara, Umezuruike Linus and Al-Ani, Majeed Rasheed and Al-Ani, Majeed Rasheed and Al-Rahbi, Nadia Mohammed and Al-Rahbi, Nadia Mohammed
Food and Bioprocess Technology, ISSN 1935-5130, 11/2012, Volume 5, Issue 8, pp. 3236 - 3243
In this study, we investigated the effects of fruit ripening stage on the physico-chemical properties and nutritional contents of three greenhouse grown tomato... 
Biotechnology | Food Science | Ascorbic acid | Tomato | Human nutrition | Lycopene | Ripening | Nutritional quality | Chemistry | Chemistry/Food Science, general | Agriculture | Maturity | Cultivar | FOOD SCIENCE & TECHNOLOGY | CANCER | FRESH | VITAMIN-C CONTENT | CHERRY | PRODUCTS | CHEMICAL-COMPOSITION | VEGETABLES | FROZEN | Antioxidants | Chromophores | Chemical properties | Tomatoes | Organic acids | Atmospheric carbon dioxide | Cultivars
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9. Full Text A simplified, light emitting diode (LED) based, modular system to be used for the rapid evaluation of fruit and vegetable quality: Development and validation on dye solutions
by Civelli, Raffaele and Giovenzana, Valentina and Beghi, Roberto and Naldi, Ezio and Guidetti, Riccardo and Oberti, Roberto
Sensors (Switzerland), ISSN 1424-8220, 09/2015, Volume 15, Issue 9, pp. 22705 - 22723
NIR spectroscopy has proven to be one of the most efficient and ready to transfer tools to monitor product's quality. Portable VIS/NIR instruments are... 
Ripening | Fruit and vegetable | Portable optical device | Non-destructive analysis | Reflectance | ELECTROCHEMISTRY | CHEMISTRY, ANALYTICAL | NEAR-INFRARED-SPECTROSCOPY | reflectance | DEVICE | non-destructive analysis | fruit and vegetable | VIEW | INSTRUMENTS & INSTRUMENTATION | ripening | RIPENESS | SELECTION | portable optical device | Vegetables | Dyes | Wavelengths | Monitors | Light-emitting diodes | Devices | Fruits | Diseases
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10. Full Text Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars
by Conte, P and Squeo, G and Difonzo, G and Caponio, F and Fadda, C and Del Caro, A and Urgeghe, PP and Montanari, L and Montinaro, A and Piga, A
EMIRATES JOURNAL OF FOOD AND AGRICULTURE, ISSN 2079-052X, 03/2019, Volume 31, Issue 3, pp. 196 - 205
Ripening stage is one of the key factors in determining quality of olive fruits and related oils. This research, thus, was aimed to study the influence of... 
STORAGE | AGRONOMY | Antioxidant activity | FOOD SCIENCE & TECHNOLOGY | HARVEST TIME | PHENOLIC COMPOSITION | MATURATION | GREEK | SUGAR CONTENT | VEGETABLE-OILS | Ripening degree | CHEMICAL-COMPOSITION | Polyphenols | Tocopherols | Extra virgin olive oil | Volatile compounds | Chlorophyll | Parameters | Drying oils | Harvesting | Dry matter | Olives | Olive oil | Fruits | Antioxidants | Ripening | Phenols | Food quality | Cultivars
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11. Full Text Mathematical modelling of color, texture kinetics and sensory attributes characterisation of ripening bananas for waste critical point determination
by Nannyonga, Stella and Bakalis, Serafim and Andrews, James and Mugampoza, Ediriisa and Gkatzionis, Kostas
Journal of Food Engineering, ISSN 0260-8774, 12/2016, Volume 190, pp. 205 - 210
It is vital to correlate the instrumental and non-instrumental analyses of food products so as to determine the product waste critical point. Texture and color... 
Banana ripening | Modelling | Kinetics | Sensory attributes | Waste critical point | ENGINEERING, CHEMICAL | FRUITS | QUALITY | FOOD SCIENCE & TECHNOLOGY | VEGETABLES | CAVENDISH | Testing equipment | Rankings | Analysis | Food | Enzymes | Chemical reaction, Rate of
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12. Physio-chemical properties and pigment changes in the pericarp of mango cultivars during storage and ripening
by Killadi, B and Chaurasia, R and Shukla, D.K and Dikshit, A
Journal of Environmental Biology, ISSN 0254-8704, 05/2018, Volume 39, Issue 3, pp. 373 - 378
Aim : The present investigation aimed at quantifying the changes of pericarp pigments and associated physio-chemical attributes in commercial cultivars of... 
Chlorophyll | Pericarp pigments | Carotenoids | Mango cultivars | PUREE | QUALITY | MANGIFERA-INDICA L | ANTIOXIDANT CAPACITY | ENVIRONMENTAL SCIENCES | BETA-CAROTENE | ETHYLENE | FRUIT | COLOR | VEGETABLES | Vegetables | Fruits | Pulp | Antioxidants | Ripening | Organic chemistry | Storage | Acids | Quality | Pigments | Pericarp | Physiology | Chemical properties | Food | Cultivars
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13. Post-harvest malpractices in fresh fruits and vegetables: food safety and health issues in India
by Panghal, Anil and Yadav, D.N and Khatkar, Bhupender S and Sharma, Himanshu and Kumar, Vikas and Chhikara, Navnidhi
Nutrition and Food Science, ISSN 0034-6659, 07/2018, Volume 48, Issue 4, pp. 561 - 578
Purpose Fruits and vegetables, being good source of energy, health promoting and protecting compounds with unique taste and flavor, are attracting consumers... 
Malpractices | Waxes | Sweeteners | Quality | Chemicals | Regulatory agencies | Vegetables | Cereals | Horticulture | Transportation | Grain | Commodities | Consumers | Shelf life | Polyamines | Fruits | Safety engineering | Spinach | Food quality | Product safety | Food | Citrus fruits | Berries | Health | Health risks | Flavor | Vitamins | Ripening | Handlers | Organic chemistry | Storage | Flora | Storage conditions | Food safety |