CaC-induced ripening: Unveiling the bitter truth behind sweet fruit.

Fruit ripening is a natural, irreversible process crucial for developing luscious flavor and appealing appearance. Fruits are lauded for their health benefits, forming a key part of a balanced diet. Regrettably, the continued use of calcium carbide (CaC) to ripen fruit persists in various regions due to its low cost and perceived effectiveness.

Exogenous methyl jasmonate modulates antioxidant activities and delays pericarp browning in litchi.

Pericarp browning (PB) is a serious problem in harvested litchi and drastically affects consumer acceptability and marketability. Postharvest PB and subsequent decay in fruit are linked to reactive oxygen species (ROS) accumulation in tissues. Antioxidants neutralize or scavenge ROS and maintain the shelf-life of fruit, especially in non-climacteric ones such as litchi.

Dynamic Changes in Health-Promoting Properties and Eating Quality During Off-Vine Ripening of Tomatoes.

Tomato (Solanum lycopersicon L.) fruit is rich in various nutrients, vitamins and health-promoting molecules. Fresh tomatoes are an important part of the Mediterranean gastronomy, and their consumption is thought to contribute substantially to the reduced incidence of some chronic diseases in the Mediterranean populations in comparison with those of other world areas.