Expression pattern of thaumatin in the selected red varieties of Vitis vinifera, L.
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منابع مشابه
Effect of Drought Stress on Some Physiological Traits in Three Varieties of Grapes (Vitis vinifera L.)
Drought stress is one of the most important limiting factors for cultivation and production of grapes in the world and Iran. To study the effect of drought stress on some physiological traits of three cultivars, i.e. ‘Fakhri’, ‘Molaei’ and ‘Ghalati’, a factorial experiment in completely randomized design with three soil water potential treatments. i.e. -0.2 (control), -0.7 and -1.2 MPa was impl...
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The fractions of different polarity, namely chloroform, ethylacetate, n-butanol, and remaining water fractions, were fractionated from an aqueous extract of V. vinifera leaves. The antibacterial, antifungal, antiviral, antioxidant activities, and total phenolic content of these fractions were investigated. The chloroform fraction showed a promising effect against Herpes simplex virus type-1 (HS...
متن کاملPolyphenol Oxidase Activity during Rooting in Cuttings of Grape (Vitis vinifera L.) Varieties
Polyphenol oxidase (PPO) activity was investigated during rooting in cuttings from three different grape cultivars (Vitis vinifera L. cvs. Muscat, Cardinal and Perlelte), and the enzyme activity and rooting ability were compared. Rooting was observed on the Muscat and Perlelte cuttings, but not on the Cardinal cuttings. PPO activity started to increase in the early stage of the experiment, and ...
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Due to worldwide increasing of salinity, the identification of genes conferring tolerance to plants is important. The aim of this study was to investigate salinity effects on the expression of three genes-related to proteins and aquaporin in grape (Vitis vinifera L.). Based on screening study on 18 grape genotypes, H6 and Gharashani that showed lower decrease in water potential, leaf area, leaf...
متن کاملPhysico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varieties
Jellies of seven grapevine varieties were physico-chemical and sensorial characterized for the first time. Jellies differed significantly in moisture and ash contents, colour, pH, acidity and antioxidant activities. ‘Tinta Carvalha’ was the darkest and redness jelly, showing the highest antioxidant activity. Regarding sensory characteristics, no significant differences in the appearance, taste,...
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ژورنال
عنوان ژورنال: Potravinarstvo Slovak Journal of Food Sciences
سال: 2019
ISSN: 1337-0960
DOI: 10.5219/1057