Fruits physiological changes

Turner, J. F. 1969. Physiology of pea fruits. VI. Changes in uridine diphosphate glucose pyrophosphorylase and adenosine diphosphate glucose pyrophosphorylase in the developing seed. Ai t. J. Biol. Sci. 22, 1321-1327. 

Fruits ripen in two major ways climacteric and non-climacteric. The former type involves both autocatalytic evolution of ethylene and a rise in respiration whereas the latter shows no increase in ethylene formation and downward drifts in respiration [14]. In both types, fruit ripening is characterized by many biochemical and physiological changes such as chlorophyll d radation, pigment accumulation, textural modification and the production of volatile aromatic compounds. 

The strongly astringent taste of persimmon fruits arises from soluble tannins that accumulate in large specialized cells called tannin cells. In this chapter, some chemical properties of persimmon tannins, an outline of simple and reliable methods for estimation of the degree of astringency and the amount of tannins, and some aspects of the physiological changes in the tannin contents of persimmon fruits will be described. 

Saltveit ME. Physical and physiological changes in minimally processed fruits and vegetables. In Tomas-Barberan FA, Robin RD, eds. Phytochemistry of Fruits and Vegetables. Oxford Oxford University Press, 1997 205-220. 

Physical, biochemical, and physiological changes which occur during fruit development imply that intracellular variations play an important role in the distribution of different metabolites in the cells [11], For years food analysts and plant physiologists have been interested in the effects of maturation on the chemical components in the industrial parts of fruits because of their impact in the market quality of some industrial products made with petroselinic acid derivatives. 

Ethylene coordinates the expression of genes responsible for enhanced respiratory metabolism, chlorophyll degradation, carotenoid synthesis, conversion of starch to sugars, increased activity of cell wall-degrading enzymes, aroma volatile production, and so on. All these events stimulate a series of biochemical, physiological, and structural changes making fruits mature and attractive to the consumer. 

Biggs, M.S., Harriman, R.W. Handa, A.K. (1986). Changes in gene expressing during tomato fruit ripening. Plant Physiology 81, 395-403. 

It is safe to say that we currently know a great deal about the nutritional requirements of Psilocybe cubensis. To a lesser extent, such information is available about other species as well. Armed with this knowledge, future researchers may well discover new insights into physiology of these species, as well as the biochemical changes that occur during fruiting. 

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