First RNA-seq approach to study fruit set and parthenocarpy in zucchini (Cucurbita pepo L.)

Activity of b-Galactosidase and Polygalacturonase in Zucchini Squash (Cucurbita pepo L.) Stored at Low Temperatures

René Renato Balandrán-Quintana1, Ana María Mendoza-Wilson2, Irasema Vargas-Arispuro2 and Miguel Angel Martínez-Téllez2* Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Ciudad Universitaria s/n, A.P. 1542-C Chihuahua, Chihuahua, México Centro de Investigación en Alimentación y Desarrollo, A.C., Coordinación de Tecnología de Alimentos de Origen Vegetal, Km 0.6, Carretera a La Vi...

Draft of Zucchini (Cucurbita pepo L.) Proteome: A Resource for Genetic and Genomic Studies

a frame semantic approach to the study of translating cultural scripts in salingers franny and zooey

the frame semantic theory is a nascent approach in the area of translation studies which goes beyond the linguistic barriers and helps us to incorporate cognitive and cultural factors to the study of translation. based on rojos analytical model (2002b), which centered in the frames or knowledge structures activated in the text, the present research explores the various translation problems that...

Allergy caused by ingestion of zucchini (Cucurbita pepo): characterization of allergens and cross-reactivity to pollen and other foods.

BACKGROUND Allergy to zucchini (Cucurbita pepo), a member of the Cucurbitaceae family, has not previously been reported. We examined 4 patients complaining of allergic symptoms, such as oral allergy syndrome, nausea, diarrhea, or pruritus, after the intake of zucchini. OBJECTIVE After the confirmation of food allergy, we wanted to characterize zucchini allergens and examine possible cross-rea...

UV-C irradiation reduces microbial populations and deterioration in Cucurbita pepo fruit tissue.

Tissue slices of zucchini squash (Cucurbita pepo L., cv. Tigress) fruit were exposed to ultraviolet-C (UV-C) radiation from germicidal lamps for 1, 10 or 20 min; however, only 10 and 20 min UV-C exposure significantly reduced microbial activity and deterioration during subsequent storage at 5 or 10 degrees C. UV-C treated slices had higher respiration rates than controls; however, the ethylene ...