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Therefore, much attention has been paid to how fruit ripening is regulated because ripening regulation is not only of agricultural importance but also of scientific interest in terms of the regulation of biological developmental processes.
In addition, given that the Capsicum chinensis gene CcGH3, which has been shown to influence fruit ripening, is regulated by both ethylene and auxin [ 42], whether a similar situation is possible for CaETR needs to be investigated.
Ostwald ripening is regulated by the vapor pressure at the surfaces of the cluster, P(R), depending on the curvature of the surface and it is driven by the minimization of the total surface free energy.
The onset of ripening is regulated by a plethora of endogenous signals tuned to external stimuli.
Although grapevine ripening is regulated by an intrinsic program that is partially triggered by hormonal signals [ 7], the process is also strongly modulated by external factors that influence the final berry composition and its commercial quality.
For some cheese types the length of time of ripening is regulated by the development of certain attributes such as aroma and texture which are used to categorise the cheese prior to sale as mild, medium, mature, extra mature or vintage.
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In tomato, ripening is predominantly regulated by ethylene, whilst in grape ripening ethylene has a relatively minor role.
The reduction in fruit firmness that occurs during ripening is partially regulated by the activity of cell wall-degrading enzymes, which lead to biochemical and structural alterations in cell walls.
Ethylene synthesis in ripening tomato fruit is regulated by ACS and ACO gene families [ 12].
Generally, as a non-climacteric fruit, the ripening of grape is regulated by ABA and the role of ethylene is usually negligible.
Thus, the control of NAC TFs on ripening is important as that regulated by the hormone.
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