BIOCHEMISTRY AND MOLECULAR BIOLOGY OF PAPAYA FRUIT SOFTENING DURING RIPENING

摘要

Results suggest that certain genes involved in biosynthesis and perception of ethylene are upregulated during ripening of papaya. Likewise, particular genes or gene products related to fruit softening are increasingly expressed or accumulated through ripening. Genetic manipulation of ripening through regulation of ethylene action is a distinct possibility, and relatively easy to achieve in papaya. However, exploitation of texture changes through manipulation of softening genes is more complicated because this involves downregulating the activity of a number of relevant genes. Some of these genes or gene products have already been identified and their possible functional significance to softening ascertained. As the mechanism of papaya fruit softening becomes better understood, it may be possible to effectively manipulate texture changes and extend storage life through genetic exploitations.