Transcriptional Regulation of Ripening in Chili Pepper Fruits (<i>Capsicum</i> spp.)

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, f...

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Autores principales:	Maria Guadalupe Villa-Rivera, Neftalí Ochoa-Alejo
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	ripening transcription factors chili pepper capsaicinoids carotenoids anthocyanin Biology (General) QH301-705.5 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/21ff97caefa44464955a39f0a6b88fb4
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spelling	oai:doaj.org-article:21ff97caefa44464955a39f0a6b88fb42021-11-25T17:53:49ZTranscriptional Regulation of Ripening in Chili Pepper Fruits (<i>Capsicum</i> spp.)10.3390/ijms2222121511422-00671661-6596https://doaj.org/article/21ff97caefa44464955a39f0a6b88fb42021-11-01T00:00:00Zhttps://www.mdpi.com/1422-0067/22/22/12151https://doaj.org/toc/1661-6596https://doaj.org/toc/1422-0067Chili 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.Maria Guadalupe Villa-RiveraNeftalí Ochoa-AlejoMDPI AGarticleripeningtranscription factorschili peppercapsaicinoidscarotenoidsanthocyaninBiology (General)QH301-705.5ChemistryQD1-999ENInternational Journal of Molecular Sciences, Vol 22, Iss 12151, p 12151 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	ripening transcription factors chili pepper capsaicinoids carotenoids anthocyanin Biology (General) QH301-705.5 Chemistry QD1-999
spellingShingle	ripening transcription factors chili pepper capsaicinoids carotenoids anthocyanin Biology (General) QH301-705.5 Chemistry QD1-999 Maria Guadalupe Villa-Rivera Neftalí Ochoa-Alejo Transcriptional Regulation of Ripening in Chili Pepper Fruits (<i>Capsicum</i> spp.)
description	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.
format	article
author	Maria Guadalupe Villa-Rivera Neftalí Ochoa-Alejo
author_facet	Maria Guadalupe Villa-Rivera Neftalí Ochoa-Alejo
author_sort	Maria Guadalupe Villa-Rivera
title	Transcriptional Regulation of Ripening in Chili Pepper Fruits (<i>Capsicum</i> spp.)
title_short	Transcriptional Regulation of Ripening in Chili Pepper Fruits (<i>Capsicum</i> spp.)
title_full	Transcriptional Regulation of Ripening in Chili Pepper Fruits (<i>Capsicum</i> spp.)
title_fullStr	Transcriptional Regulation of Ripening in Chili Pepper Fruits (<i>Capsicum</i> spp.)
title_full_unstemmed	Transcriptional Regulation of Ripening in Chili Pepper Fruits (<i>Capsicum</i> spp.)
title_sort	transcriptional regulation of ripening in chili pepper fruits (<i>capsicum</i> spp.)
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/21ff97caefa44464955a39f0a6b88fb4
work_keys_str_mv	AT mariaguadalupevillarivera transcriptionalregulationofripeninginchilipepperfruitsicapsicumispp AT neftaliochoaalejo transcriptionalregulationofripeninginchilipepperfruitsicapsicumispp
_version_	1718411850438148096

Transcriptional Regulation of Ripening in Chili Pepper Fruits (<i>Capsicum</i> spp.)

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