Genome Size, Leaf, Fruit and Seed Traits – Taxonomic Tools for Species Identification in the Genus Nasturtium R. Br.

Characterization of the Watercress (Nasturtium officinale R. Br.; Brassicaceae) Transcriptome Using RNASeq and Identification of Candidate Genes for Important Phytonutrient Traits Linked to Human Health Authors:

Background Consuming watercress is thought to provide health benefits as a consequence of its phytonutrient composition. However, for watercress there are currently limited genetic resources underpinning breeding efforts for either yield or phytonutritional traits. In this paper, we use RNASeq data from twelve watercress accessions to characterize the transcriptome, perform candidate gene minin...

Watercress (Nasturtium officinale R. Br.) Minimally Processed: Effect of Storage Temperature and Different Films of Packaging

Watercress is a leafy vegetable of the family Brassicaceae that grows in and around water, it has a short shelf life (approximately seven days) and it is consumed raw or steamed. The objective of this work was to study the effect of packaging film and different storage temperature on the postharvest quality of watercress minimally processed. Treatments were: packed with plain film (PD961EZ, 31m...

the search for the self in becketts theatre: waiting for godot and endgame

this thesis is based upon the works of samuel beckett. one of the greatest writers of contemporary literature. here, i have tried to focus on one of the main themes in becketts works: the search for the real "me" or the real self, which is not only a problem to be solved for beckett man but also for each of us. i have tried to show becketts techniques in approaching this unattainable goal, base...

The effect of fruit competition and leaf area on fruit size of strawberry

Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage

The effects of water blanching, freezing, and frozen storage during 400 days at three different temperaress (N ntent l on colo l value. es in co degrad and hu cessfull kept c tures ( 7, 15 and 30 C), on waterc chlorophyll degradation, vitamin C co blanching induced significant changes activity was reduced 85% from its initia however, promoted significant differenc age, ascorbic acid (AA) and PO...