منابع مشابه
Characterization of kiwifruit xyloglucan.
Structural characteristics of xyloglucan are constant in the pericarp cell walls of kiwifruit (Actinidia deliciosa) throughout fruit enlargement and maturation. Most of the xyloglucan (XG) persists in the cell walls of ripe kiwifruit. XG from the pericarp tissues of 36-h ethylene-treated kiwifruit was extracted as hemicellulose II (HC-II) with 4.28 M KOH containing 0.02% NaBH(4), and purified u...
متن کاملKiwifruit Information Resource (KIR): a comparative platform for kiwifruit genomics
The Kiwifruit Information Resource (KIR) is dedicated to maintain and integrate comprehensive datasets on genomics, functional genomics and transcriptomics of kiwifruit (Actinidiaceae). KIR serves as a central access point for existing/new genomic and genetic data. KIR also provides researchers with a variety of visualization and analysis tools. Current developments include the updated genome s...
متن کاملKiwifruit Ingredient for Digestive Health
The composition of the gut microflora has been found to play important roles in human health and disease. Some plant components, particularly dietary fibers, which are slow or non-digestible by humans, are called prebiotics because they are selectively fermented by gut bacteria resulting in specific changes in the composition and/or activity of the intestinal microbiota, thus conferring benefit...
متن کاملDraft genome of the kiwifruit Actinidia chinensis
The kiwifruit (Actinidia chinensis) is an economically and nutritionally important fruit crop with remarkably high vitamin C content. Here we report the draft genome sequence of a heterozygous kiwifruit, assembled from ~140-fold next-generation sequencing data. The assembled genome has a total length of 616.1 Mb and contains 39,040 genes. Comparative genomic analysis reveals that the kiwifruit ...
متن کاملEffect of ethylene treatment on kiwifruit bioactivity.
UNLABELLED The consumption of fruits and vegetables with high antioxidant activities leads to best healthful results. Therefore, in the present investigation we tried to find the peak of the kiwifruits antioxidant activity during the first 10 days of ethylene treatment (100 ppm at 20 degrees C). In order to receive the most reliable data five different antioxidant assays were used: ferric-reduc...
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ژورنال
عنوان ژورنال: Journal of Food Science
سال: 1989
ISSN: 0022-1147,1750-3841
DOI: 10.1111/j.1365-2621.1989.tb04701.x