Journal
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
Volume 22, Issue 22, Pages -Publisher
MDPI
DOI: 10.3390/ijms222212151
Keywords
ripening; transcription factors; chili pepper; capsaicinoids; carotenoids; anthocyanin; ascorbic acid
Funding
- Consejo Nacional de Ciencia y Tecnologia (Cona-cyt), Mexico [CB280755]
Ask authors/readers for more resources
Chili peppers, an important horticultural crop cultivated and commercialized worldwide, undergo a ripening process that enhances their quality and nutritional value through changes in color, flavor, aroma, and texture. Ripening of chili peppers involves a series of physiological, biochemical, and molecular changes that must be finely regulated at the transcriptional level. This review integrates knowledge on transcription factors regulating different stages of the chili pepper ripening process.
Chili peppers represent a very important horticultural crop that is cultivated and commercialized worldwide. The ripening process makes the fruit palatable, desirable, and attractive, thus increasing its quality and nutritional value. This process includes visual changes, such as fruit coloration, flavor, aroma, and texture. Fruit ripening involves a sequence of physiological, biochemical, and molecular changes that must be finely regulated at the transcriptional level. In this review, we integrate current knowledge about the transcription factors involved in the regulation of different stages of the chili pepper ripening process.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available