This review is concerned with the mechanisms controlling fruit softening. Master genetic regulators switch on the ripening programme and the regulatory pathway branches downstream, with separate controls for distinct quality attributes such as colour, flavour, texture, and aroma. Ethylene plays a critical role as a ripening hormone and is implicated in controlling different facets of ripening, including texture change, acting through a range of transcriptional regulators, and this signalling can be blocked using 1-methylcyclopropene. A battery of at least seven cell-wall-modifying enzymes, most of which are synthesized de novo during ripening, cause major alterations in the structure and composition of the cell wall components and contribute to the softening process. Significant differences between fruits may be related to the precise structure and composition of their cell walls and the enzymes recruited to the ripening programme during evolution. Attempts to slow texture change and reduce fruit spoilage by delaying the entire ripening process can often affect negatively other aspects of quality, and low temperatures, in particular, can have deleterious effects on texture change. Gene silencing has been used to probe the function of individual genes involved in different aspects of ripening, including colour, flavour, ethylene synthesis, and particularly texture change. The picture that emerges is that softening is a multi-genic trait, with some genes making a more important contribution than others. In future, it may be possible to control texture genetically to produce fruits more suitable for our needs.

Bioactive peptides (BP) are organic substances formed by amino acids joined by covalent bonds known as amide or peptide bonds. Although some BP exist free in its natural source, the vast majority of known BP are encrypted in the structure of the parent proteins and are released mainly by enzymatic processes. Some BP have been prepared by chemical synthesis. BP play a significant role in human health by affecting the digestive, endocrine, cardiovascular, immune, and nervous systems. BP are considered the new generation of biologically active regulators; they can prevent oxidation and microbial degradation in foods and also improve the treatment of various diseases and disorders, thus increasing the quality of life. The growing interest in BP has incentivized the scientific community and the food industry to exploring the development of new food additives and functional products based on these peptides. The present review highlights the recent findings on the identification, bioassays, and use of BP, as well as their potential use as food additives and in the development of functional products.