The changes that occur in fleshy fruits during ripening make them more sensitive than unripe fruit to infection by bacteria and fungi. The challenge for fruit production is to balance fruit ripening and pathogen resistance to maintain postharvest fruit quality. Understanding the underlying processes of ripening control and the pathogen response may provide novel approaches for engineering improvements to fruit quality and pathogen resistance.
Click here for original story, The role of ethylene response factors in regulating fruit ripening and pathogen response
Source: Phys.org