Seed structure of some taxa of the genus Crocus L. (Iridaceae) series Crocus
نویسندگان
چکیده
منابع مشابه
Pollen Morphology of Some Turkish Crocus L. (iridaceae) Species
The genus Crocus L. (Iridaceae) comprises about 80 species distributed mainly in the Mediterranean region. It is widely dispersed in Turkey; at present about 67 taxa (including subspecies and varieties) are recognized there (Mathew, 1984, 1988, 1995, 2000; Kerndorff and Pasche, 2003, 2004). The Turkish Crocus species have received attention by several workers, who have concentrated mainly on mo...
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Eight clones of repetitive DNA were isolated from Crocus vernus Hill. The genomic organization of the clones was analyzed by in situ hybridization to C. vernus and Southern hybridization to a range of Crocus and other species. Seven clones were used for in situ hybridization. Sequence analysis showed that all eight clones were nonhomologous, and thus represented eight different sequence-familie...
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The presence and extent of genetic variation in saffron crocus are still debated, as testified by several contradictory articles providing contrasting results about the monomorphism or less of the species. Remarkably, phenotypic variations have been frequently observed in the field, such variations are usually unstable and can change from one growing season to another. Considering that gene exp...
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Crocus (Crocus sativus L.) is a crop species cultivated for its flowers and, more specifically, for its red stigmas. The flower of crocus is bisexual and sterile, since crocus is a triploid species. Its perianth consists of six petaloid tepals: three tepals in whorl 1 (outer tepals) and three tepals in whorl 2 (inner tepals). The androecium consists of three distinct stamens and the gynoecium c...
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Crocus sativus L. belonging to the family Iridaceae (syn - kesar) comprises the dried red stigma and is widely cultivated in Iran and other countries such as India and Greece. Saffron contains more than 150 volatile and aroma-yielding compounds mainly terpenes, terpene alcohol, and their esters. The bitter taste and an iodoform or hay-like fragrance are caused by chemicals picrocrocin and safra...
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ژورنال
عنوان ژورنال: TURKISH JOURNAL OF BOTANY
سال: 2018
ISSN: 1300-008X,1303-6106
DOI: 10.3906/bot-1712-17