DESCRIPTION OF COURSES
PP 617/PHT 617 PHYSIOLOGY OF RIPENING AND SENESCENCE (2L+1P) III
To impart knowledge about physiological and molecular changes during senescence and ripening.
Environmental factors influencing senescence, ripening and post harvest life of fruits, flowers and vegetables.
Molecular mechanism of senescence and ageing. Physiological, biochemical and molecular aspects of senescence and fruit ripening. Senescence associated genes and gene products.
Functional and ultra structural changes in chloroplast membranes, mitochondria and cell wall during senescence and ripening.
Ethylene biosynthesis, perception and molecular mechanism of action. Regulatory role of ethylene in senescence and ripening. Biotechnological approaches to manipulate ethylene biosynthesis and action.
Alternate post harvest methodology and quality attributes. Scope for genetic modification of post harvest life on flowers and fruits. Uses of GM crops and ecological risk assessment.
Physiological and biochemical changes during senescence and ripening, Estimation of ethylene during senescence and ripening, determination of reactive oxygen species and scavenging enzymes, Measurement of dark and alternate respiration rates during senescence and ripening. Estimation of ripening related enzyme activity, Cellulases, pectin methyl esterases, polygalacturonase, etc.