Review: Molecular analysis in prickly pear ripening: An overview
2012
Campos-Guillén, Juan | Cruz-Medina, Julio Alfonso | Pastrana-Martínez, Xóchitl | Guevara-González, Ramón G. | Torres-Pacheco, Irineo | Mondragón-Jacobo, Candelario | Gutiérrez-Martínez, Porfirio | Folter, Stefan de | Cruz-Hernández, Andrés
In Mexico, nopal is grown for production of prickly pear fruits takes over several thousands of hectares. This crop has been associated with the local culture since the prehispanic age, and its demand has increased in recent years due to its remarkable nutraceutical potential and its content of some key nutrients such as calcium, iron, and vitamin C, among others. The economical value of the fruit as an export product is increasing and is also becoming a very important alternative for the people who live in the production areas. However, this fruit still has undesirable characteristics such as the high number of spines and seeds in its fruits and a poor post-harvest life that limits the production and consumer acceptance. At ripening, the fruit undergoes many changes, including the development of color and aroma and improvements in flavor and texture, that make them attractive to potential consumers. Ripening is considered the main process in fruit development, and studies focused on this process have included physicochemical, biochemical and molecular analysis. With the development of genomic analysis, the strategies for studying fruit ripening have been changing and now there are new perspectives and opportunities. The objective of this review is to describe the studies related to prickly pear ripening, with emphasis in the molecular studies, including the chances for sequencing.
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