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Maturazione dei pomodori: l'etilene come fattore determinante
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ISBN10: 6207840046
ISBN13: 9786207840045
Publisher: Edizioni Sapienza
Published: May 27 2025
Pages: 72
Weight: 0.24
Height: 0.17 Width: 6.00 Depth: 9.00
Language: Italian
ISBN13: 9786207840045
Publisher: Edizioni Sapienza
Published: May 27 2025
Pages: 72
Weight: 0.24
Height: 0.17 Width: 6.00 Depth: 9.00
Language: Italian
Il pomodoro (Solanum lycopersicum) è uno degli ortaggi più importanti in India e, in termini di consumo, è secondo solo alla patata. È anche diventato la pianta modello per la maturazione dei frutti climaterici per una serie di ragioni scientifiche e agricole. La maturazione dei frutti carnosi avviene attraverso una serie di cambiamenti biochimici, fisiologici e strutturali che rendono il frutto attraente e appetibile per il consumatore. Durante il processo di maturazione dei frutti, oltre all'alterazione dei livelli di vitamine e antiossidanti, si verificano cambiamenti nella consistenza, nel colore, nel sapore e nell'aroma. Nei frutti climaterici come il pomodoro, la produzione di etilene è necessaria per l'inizio e il completamento del processo di maturazione dei frutti. L'etilene è un ormone gassoso che svolge un ruolo fondamentale nella regolazione di una serie di eventi fisiologici e di sviluppo nelle piante. L'etilene stimola vari aspetti della maturazione dei frutti, anche se non è certamente l'unico componente che contribuisce a questo processo. Una migliore comprensione del ruolo dell'etilene nella maturazione dei frutti e delle interazioni con altri ormoni e fattori di sviluppo può facilitare l'identificazione dei loci target per migliorare la qualità , la resa e il valore nutrizionale dei frutti.
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