LAUSR

Fleshy fruit texture is a critically important quality characteristic of ripe fruit. Softening is an irreversible process that operates in most fleshy fruits during ripening which, together with changes in color and taste, contributes to improvements in mouthfeel and general attractiveness. Softening results mainly from the expression of genes encoding enzymes responsible for cell wall modifications but starch degradation and high levels of flavonoids can also contribute to texture change. Some fleshy fruit undergo lignification during development and postharvest, which negatively affects eating quality. Excessive softening can also lead to physical damage and infection, particularly during transport and storage that causes severe supply chain losses. Many transcription factors that regulate fruit texture by controlling the expression of genes involved in cell wall and starch metabolism have been characterized. Some TFs regulate cell wall targets directly, while others act as part of a broader regulatory programme governing several aspects of the ripening process. In this review, we focus on advances in our understanding of the transcriptional regulatory mechanisms governing fruit textural change during fruit development, ripening and postharvest. Potential targets for breeding and future research directions for the control of texture and quality improvement are discussed. This article is protected by copyright. All rights reserved.