Compostos voláteis de três cultivares de manga (Mangifera indica L.)
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چکیده
منابع مشابه
Comportamento De Cultivares De Feijoeiro Comum À Murcha-de-curtobacterium*
Behaviour of dry bean cultivars to bacterial wilt The objective of this research was to evaluate the reaction of 40 dry bean (Phaseolus vulgaris) cultivars inoculated with two isolates of Curtobacterium flaccumfaciens pv. flacummfaciens, and the shoot dry weight of resistant and susceptible dry bean cultivars inoculated or not with this bacteria. The cultivars IAC Carioca Aruã, IAC Carioca Akyt...
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A resposta comportamental de machos e fêmeas adultos de Pseudopiazurus obesus (Boheman, 1838) (Coleoptera: Curculionidae) a várias fontes de odores foi avaliada em um olfatômetro de tubo em Y. insetos machos e fêmeas foram significativamente mais atraídos para uma combinação dos voláteis emitidos pelos machos da espécie e pela planta hospedeira, sugerindo a existência de um feromônio de agregaç...
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Fruit ripening is a physiological and biochemical process genetically programmed to regulate fruit quality parameters like firmness, flavor, odor and color, as well as production of ethylene in climacteric fruit. In this study, a transcriptomic analysis of mango (Mangifera indica L.) mesocarp cv. "Kent" was done to identify key genes associated with fruit ripening. Using the Illumina sequencing...
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AIM The study was undertaken to evaluate the cardioprotective effect of the alcoholic leaf extract of Mangifera indica L. against cardiac stress caused by doxorubicin (DOX). MATERIALS AND METHODS Rats were treated with 100 mg/kg of M. indica leaf extract (MILE) in alone and interactive groups for 21 days. Apart from the normal and MILE control groups, all the groups were subjected to DOX (15 ...
متن کاملMango (Mangifera indica L.) Lyophilization Using Vacuum-Induced Freezing
Abstract—Lyophilization, also called freeze-drying, is an important dehydration technique mainly used for pharmaceuticals. Food industry also uses lyophilization when it is important to retain most of the nutritional quality, taste, shape and size of dried products and to extend their shelf life. Vacuum-Induced during freezing cycle (VI) has been used in order to control ice nucleation and, con...
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ژورنال
عنوان ژورنال: Ciência e Tecnologia de Alimentos
سال: 2004
ISSN: 0101-2061
DOI: 10.1590/s0101-20612004000200002