ABSTRACT
Fruit quality is de›ned by traits such as fruit size and composition and is the result of a complex network of biological processes, involving exchanges (transpiration, respiration, photosynthesis, phloem and xylem ¯uxes, and ethylene emission) between the fruit and its environment, tissue differentiation, and cell functioning (Genard et al. 2007). The quality of horticultural products can be de›ned using a number of descriptors and is measured by several physicochemical parameters; a further quality evaluation occurs during or following consumption, when properties such as
9.1 Fruit Ripening and Quality ........................................................................... 201 9.2 “Omics” Technologies to Investigate the Molecular and Analytical
Basis of Fresh Fruit Quality..........................................................................205 9.3 Molecular and Analytical Aspects of Climacteric Fruit Ripening ..............208
