نتایج جستجو برای: fruit flavor

تعداد نتایج: 88810  

2016
Elise Albert Vincent Segura Justine Gricourt Julien Bonnefoi Laurent Derivot Mathilde Causse

Water scarcity constitutes a crucial constraint for agriculture productivity. High-throughput approaches in model plant species identified hundreds of genes potentially involved in survival under drought, but few having beneficial effects on quality and yield. Nonetheless, controlled water deficit may improve fruit quality through higher concentration of flavor compounds. The underlying genetic...

Journal: :Horticulturae 2021

Delayed harvesting technology is believed to improve the citrus fruit flavor, but improper tree load under delayed harvest might cause puffiness and reduce quality. In order find out an optimum level obtain better flavor quality as well in delayed-harvest protected cultivation, experiments were conducted present study between 2019 2020 determine effect of different loads fruit-bearing per singl...

2013
Xu-Hua Wan Shu-Xia Chen Cong-Ying Wang Ran-Ran Zhang Si-Qiong Cheng Huan-Wen Meng Xiao-Qing Shen

A full-length cDNA coding for hydroperoxide lyase (CsHPL) was isolated from cucumber fruits of No. 26 (Southern China type) and No.14-1 (Northern China type), which differed significantly in fruit flavor. The deduced amino acid sequences of CsHPL from both lines show the same and significant similarity to known plant HPLs and contain typical conserved domains of HPLs. The recombinant CsHPL was ...

2012
Gerardo Sánchez Cristina Besada María Luisa Badenes Antonio José Monforte Antonio Granell

Volatile compounds represent an important part of the plant metabolome and are of particular agronomic and biological interest due to their contribution to fruit aroma and flavor and therefore to fruit quality. By using a non-targeted approach based on HS-SPME-GC-MS, the volatile-compound complement of peach fruit was described. A total of 110 volatile compounds (including alcohols, ketones, al...

Journal: :Proceedings of the National Academy of Sciences of the United States of America 2008
D Cantu A R Vicente L C Greve F M Dewey A B Bennett J M Labavitch A L T Powell

Fruit ripening is characterized by processes that modify texture and flavor but also by a dramatic increase in susceptibility to necrotrophic pathogens, such as Botrytis cinerea. Disassembly of the major structural polysaccharides of the cell wall (CW) is a significant process associated with ripening and contributes to fruit softening. In tomato, polygalacturonase (PG) and expansin (Exp) are a...

Journal: :Acta dermato-venereologica 2004
Kenichi Morimoto Toshihiko Tanaka Yasushi Sugita Michihiro Hide

Sir, Food-dependent exercise-induced anaphylaxis (FDEIA) is an unusual clinical syndrome of immediate allergic reaction that requires both ingestion of an allergenic food and exercise to induce anaphylaxis (1). Since the first occurrence as a result of exercise and the ingestion of shellfish was published in 1979 (2), foods such as shrimp, shellfish, wheat, celery, tomato, nuts and fruits (incl...

2014
Satyanarayana Gouthu Shawn T. O’Neil Yanming Di Mitra Ansarolia Molly Megraw Laurent G. Deluc

Transcriptional studies in relation to fruit ripening generally aim to identify the transcriptional states associated with physiological ripening stages and the transcriptional changes between stages within the ripening programme. In non-climacteric fruits such as grape, all ripening-related genes involved in this programme have not been identified, mainly due to the lack of mutants for compara...

Journal: :BIO web of conferences 2023

Traditional sour beer is not acceptable to everyone, but sweet and much more acceptable. For example, many beers are made with cherries, raspberries other ingredients. Belgian style cherry beer, on the basis of acidizing process, add fruit raw materials continue fermentation, taste flavor degree will be higher than ordinary because these fruits nutritious, resulting in wines easy health, health...

Journal: :Plant physiology 2007
Elisa Costantini Lucia Landi Oriana Silvestroni Tiziana Pandolfini Angelo Spena Bruno Mezzetti

Grape (Vitis vinifera) yield is largely dependent on the fecundity of the cultivar. The average number of inflorescences per shoot (i.e. shoot fruitfulness) is a trait related to fecundity of each grapevine. Berry number and weight per bunch are other features affecting grape yield. An ovule-specific auxin-synthesizing (DefH9-iaaM) transgene that increases the indole-3-acetic acid content of gr...

Journal: :Public health nutrition 2002
A Agudo N Slimani M C Ocké A Naska A B Miller A Kroke C Bamia D Karalis P Vineis D Palli H B Bueno-de-Mesquita P H M Peeters D Engeset A Hjartåker C Navarro C Martínez Garcia P Wallström J X Zhang A A Welch E Spencer C Stripp K Overvad F Clavel-Chapelon C Casagrande E Riboli

OBJECTIVE To describe and compare the consumption of the main groups and sub-groups of vegetables and fruits (V&F) in men and women from the centres participating in the European Prospective Investigation into Cancer and Nutrition (EPIC). DESIGN Cross-sectional analysis. Dietary intake was assessed by means of a 24-hour dietary recall using computerised interview software and standardised pro...

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