Enraizamento in vitro de pereira (Pyrus communis L.) cv. Carrick
نویسندگان
چکیده
منابع مشابه
Differential Expression of Anthocyanin Biosynthetic Genes and Transcription Factor PcMYB10 in Pears (Pyrus communis L.)
Anthocyanin biosynthesis in various plants is affected by environmental conditions and controlled by the transcription level of the corresponding genes. In pears (Pyrus communis cv. 'Wujiuxiang'), anthocyanin biosynthesis is significantly induced during low temperature storage compared with that at room temperature. We further examined the transcriptional levels of anthocyanin biosynthetic gene...
متن کاملHélio Pereira de Magalhães
He became interested in surgery during his undergraduate studies, particularly in experimental surgery (general and cardiovascular) and cardiopulmonary bypass (under the supervision of Dante Romanó). He did his residency in Cardiovascular Surgery at the Instituto de Cardiologia do Estado de São Paulo (ICE), currently, the Institute Dante Pazzanese de Cardiologia, in 1964 and 1965, remaining at ...
متن کاملThe Draft Genome Sequence of European Pear (Pyrus communis L. ‘Bartlett’)
We present a draft assembly of the genome of European pear (Pyrus communis) 'Bartlett'. Our assembly was developed employing second generation sequencing technology (Roche 454), from single-end, 2 kb, and 7 kb insert paired-end reads using Newbler (version 2.7). It contains 142,083 scaffolds greater than 499 bases (maximum scaffold length of 1.2 Mb) and covers a total of 577.3 Mb, representing ...
متن کاملTranscriptome Analysis Reveals Candidate Genes Related to Color Fading of ‘Red Bartlett’ (Pyrus communis L.)
The red color of fruit is an attractive plant trait for consumers. Plants with color-faded fruit have a lower commercial value, such as 'Red Bartlett' pears (Pyrus communis L.) that have dark-red fruit in the early stages of fruit development that subsequently fade to red-green at maturity. To identify the reason for color fading, we first analyzed the anthocyanin content of peel from 'Red Bart...
متن کاملProtein Synthesis and Breakdown during Heat Shock of Cultured Pear (Pyrus communis L.) Cells.
Cultured pear (Pyrus communis L. cv Passe Crassane) cells were subjected to temperatures of 39, 42, and 45[deg]C. Heat-shock protein (hsp) synthesis was greater at 30[deg]C than at temperatures above 40[deg]C and continued for up to 8 h. Both cellular uptake of radiolabeled methionine and total protein synthesis were progressively lower as the temperature was increased. Polysome levels decrease...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Ciência Rural
سال: 2004
ISSN: 0103-8478
DOI: 10.1590/s0103-84782004000100043