Vegetative Indicators of sour cherry cultivars and resistant clons

Genistein isoflavone glycoconjugates in sour cherry cultivars

Somatic embryogenesis and organogenesis from immature embryo cotyledons of three sour cherry cultivars (Prunus cerasus L.)

Immature cotyledons of open-pollinated fruits from three sour cherry cultivars (Prunus cerasus L.) were excised and cultured on Murashige and Skoog medium supplemented with various combinations of auxin and cytokinin to induce somatic embryogenesis. Somatic embryogenesis occurred principally when using the combinations of 2,4-dichlorophenoxyacetic acid plus kinetin. Using a-naphthaleneacetic ac...

Maximum quantum yield of photosystem II and chlorophyll content in leaves of sour cherry cultivars challenged by drought

Photosynthesis is the basic process influencing crop productivity. It can be inhibited by drought. Seven sour cherry genotypes were challenged by drought to assess their photosynthetic efficiency in such conditions. All together with relative water content (RWC) as indicator of plant water status, maximum quantum yield of photosystem II (Fv/Fm) and chlorophyll content (Chl a+b) differentiated i...

New reports of endophytic fungi associated with cherry (Prunus avium) and sour cherry (Prunus cerasus) trees in Iran

Endophytic fungi constitute a remarkable multifarious group of microorganisms live within plants tissues without causing any obvious negative effect. Endophytic fungi have been found in every plant species examined to date. During an investigation on endophytic fungi, 123 fungal isolates were obtained from healthy twigs and leaves of cherry (Prunus avium) and sour cherry (P. cerasus) trees in I...

Disaccharides: Influence on Volatiles and Phenolics of Sour Cherry Juice.

The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the effect of sugars, a common ingredient in the food industry, on phenolics and volatiles of sour cherry juice. Sucrose, trehalose and maltose chemical isomers were chosen for this investigation. All sugars influenced t...