Publisher's Synopsis
Encyclopaedia of the Chemistry of Plant Pigments provides a basis for a better understanding of chemistry and its connections to the world of plants, the natural world in general, and to daily life. It is aimed at non-chemistry undergraduate students and to people in general who are interested in plants and who would like to learn more about them. It focuses on the chemistry and biochemistry of compounds responsible for the pigments, flavors, and textures of some fruits and vegetables. Plant Pigments, Flavors and Textures: The Chemistry focuses on the chemistry of compounds responsible for the pigments, flavors, and textures of some fruits and vegetables. Since much of the information presented is scattered in the scientific literature, an attempt has been made to integrate the material into a concise yet comprehensive text. First chapter focuses on a genomic approach to study anthocyanin synthesis and flower pigmentation in passionflowers. Second chapter focuses more on several carotenoids and their isomers present in different fruits and vegetables along with their concentrations. Carotenoids and their geometric isomers also play an important role in protecting cells from oxidation and cellular damages. Third chapter demonstrates that exogenous application of ascorbic acid can enhance foliar growth which may contribute to increased plant biomass and yield. In fourth chapter, genetic and environmentally induced variation is exploited to capture biochemically diverse strawberry fruit for metabolite profiling and consumer rating. Photosynthetic pigments are bioactive compounds of great importance for the food, cosmetic, and pharmaceutical industries. Fifth chapter summarizes current knowledge on diatom photosynthetic pigments complemented by some new insights regarding their physico-chemical properties, biological role, and biosynthetic pathways, as well as the regulation of pigment level in the cell, methods of purification, and significance in industries. Sixth chapter determine whether passive optical hyperspectral remote sensing techniques are sufficiently well developed to quantify individual plant pigments, which operational solutions are available for wider plant science and the areas which now require greater focus. Seventh chapter focuses on structural color and iridescence in plants. The general goal of eighth chapter to study free amino acid and pigment composition in selected tomato germplasm, with the aims of contributing to knowledge on variability of ripening metabolism, identifying more consistently the RILs genetic background, and verifying associations between glutamate content and fruit shelf life. The objectives of ninth chapter were to characterize fully photosynthetic pigment composition, to examine if and how down?regulation of PSII happens in senescent leaves when exposed to excess light energy, and to determine if the xanthophyll cycle plays a role in dissipating excess light energy during leaf senescence. Tenth chapter presents on a small indel mutation in an anthocyanin transporter causes variegated colouration of peach flowers. Eleventh chapter focuses on a spontaneous dominant-negative mutation within Arabidopsis 35S. In last chapter, we investigated the effect of PPFMs on several coastal sage scrub (CSS) plant species. CSS is a low shrubland community that once dominated the Mediterranean-type climate regions of coastal California. Sustainable supply chain management involves integrating environmentally and financially viable practices into the complete supply chain lifecycle, from product design and development, to material selection, manufacturing, packaging,
