New late ripening apricot genotypes from a multipurpose apricot breeding programme in Turkey

Proteomic analysis of apricot fruit during ripening.

Ripening of climacteric fruits involves a complex network of biochemical and metabolic changes that make them palatable and rich in nutritional and health-beneficial compounds. Since fruit maturation has a profound impact on human nutrition, it has been recently the object of increasing research activity by holistic approaches, especially on model species. Here we report on the original proteom...

Cyanide Poisoning from Apricot Seeds among Children in Central Turkey.

Apricot Breeding at the Faculty of Horticulture in Lednice

The aim of the apricot-breeding program in the Horticultural Faculty in Lednice, that has been developed since 1981, is to obtain new adaptable cultivars, which combine most of the valuable biological traits. Standard breeding techniques, such as crossing by emasculation and hand pollination, self-pollination and open pollination, were employed. A total of 1.154 crossings were produced from mor...

Genetic Diversity in Apricot

Production of Apricot Vinegar Using an Isolated Acetobacter Strain from Iranian Apricot

Vinegar or sour wine is a product of alcoholic and subsequent acetous fermentation of sugary precursors derived from several fruits or starchy substrates. This delicious food additive and supplement contains not less than 4 grams of acetic acid in 100 cubic centimeters at 20°C. Among the large number of bacteria that are able to produce acetic acid, only few genera are used in vinegar industry ...