Effect of Hydrogen Peroxide on Breaking Endodormancy in Flower Buds of Japanese Pear (Pyrus pyrifolia Nakai)
نویسندگان
چکیده
منابع مشابه
Transcriptome analysis of Japanese pear (Pyrus pyrifolia Nakai) flower buds transitioning through endodormancy.
The transcriptomes of endodormant and ecodormant Japanese pear (Pyrus pyrifolia Nakai 'Kosui') flower buds were analyzed using RNA-seq technology and compared. Among de novo assembly of 114,191 unigenes, 76,995 unigenes were successfully annotated by BLAST searches against various databases. Gene Ontology (GO) enrichment analysis revealed that oxidoreductases were enriched in the molecular func...
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Dormancy is an adaptive mechanism that allows temperate deciduous plants to survive unfavorable winter conditions. In the present work, we investigated the possible function of abscisic acid (ABA) on the endodormancy process in pear. The ABA content increased during pear flower bud endodormancy establishment and decreased towards endodormancy release. In total, 39 putative genes related to ABA ...
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Using an F1 population from a cross between Japanese pear (Pyrus pyrifolia Nakai) cultivars 'Akiakari' and 'Taihaku', we performed quantitative trait locus (QTL) analysis of seven fruit traits (harvest time, fruit skin color, flesh firmness, fruit weight, acid content, total soluble solids content, and preharvest fruit drop). The constructed simple sequence repeat-based genetic linkage map of '...
متن کاملPear Skin Stain Caused by Mycosphaerella graminicola on Niitaka Pear (Pyrus pyrifolia Nakai)
Pear skin stains on 'Niitaka' pears, which occur from the growing stage to the cold storage stage, reportedly negatively influence the marketing of pears. These stains on fruit skin are likely due to a pathogenic fungus that resides on the skin and is characterized by dark stains; however, the mycelium of this fungus does not penetrate into the sarcocarp and is only present on the cuticle layer...
متن کاملIsolation and Identification of the Antioxidant DDMP from Heated Pear (Pyrus pyrifolia Nakai)
We evaluated antioxidant activities of heated pear juice (HPJ) exposed to 120, 130, and 140°C for 2 hr. HPJ was partitioned using n-hexane, chloroform, ethyl acetate, n-butanol, and water. The ethyl acetate fraction treated at 130°C for 2 hr showed strong antioxidant activity; thus, this extract was isolated and purified using silica gel column chromatography and preparative high performance li...
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ژورنال
عنوان ژورنال: Journal of the Japanese Society for Horticultural Science
سال: 2005
ISSN: 0013-7626,1880-358X
DOI: 10.2503/jjshs.74.255