Response to Inbreeding of Seedling Traits in a Prunus domestica L. Breeding Population

In vitro regeneration and antibacterial activity of Prunus domestica L

Article info: Received: 9 April 2014 Accepted: 6 August 2014 ABSTRACT An effective in vitro culture system for mature nodal segments of European plum (Prunus domestica) was established. Several important aspects of regeneration from nodal explants were studied for adaptation of European plum in Bangladesh. Leaf explants were used for callus induction and 1⁄2 MS media supplemented with 1.0 mg/l ...

Adaptation of Musca domestica L. Field Population to Laboratory Breeding Causes Transcriptional Alterations

BACKGROUND The housefly, Musca domestica, has developed resistance to most insecticides applied for its control. Expression of genes coding for detoxification enzymes play a role in the response of the housefly when encountered by a xenobiotic. The highest level of constitutive gene expression of nine P450 genes was previously found in a newly-collected susceptible field population in compariso...

Ameixeira - Prunus domestica

Ethanol extract of prune was separated into hexane-soluble and H(2)O-soluble fractions, and the H(2)O-soluble fraction was further separated into a methanol (MeOH) eluate and an H(2)O eluate by Diaion HP-20 column chromatography. The MeOH eluate exhibited the strongest antioxidant activity among the separated fractions evaluated by oxygen radical absorbance capacity (ORAC). Further purification...

Formulation and Evaluation of Sustained Release Tablets Using Prunus armeniaca (L.) and Prunus domestica (L.) Gums

Influence of fermentation conditions on production of plum (Prunus domestica L.) wine: A response surface methodology approach

Plum (Prunus domestica L.) is the most important and most commonly grown fruit species in Serbia, one of the leading plum-producing countries. It is mainly used for table consumption, drying and fruit brandy production. The use of plums for wine production is not sufficiently investigated. The aim of this study was to investigate the influence of temperature, pH and duration of fermentation on ...