MdMYB10 gene expression results in accumulation of anthocyanin in many tissues including flesh of applefruit. The MdMYB1 and MdMYBA genes are close homologues to MdMYB10 gene and both are responsiblefor red color phenotype in apple fruit skin. In the current study, an apple genome sequence draft analysisindicated that these three genes are located in a unique contig. Further a...

Ethanol metabolism is known to induce overwhelming production of reactive oxygen species (ROS) and also to cause associated immune dysfunction. Several interventional agents of plant origin, in particular fruits and vegetables have been used to counteract these alterations induced by ethanol. In this study, we investigated the efficacy of dietary feeding of skin and flesh of grapes (Vitis vinif...

The high oil content of the avocado fruit (Persea americana Mill.) has been known since Aztec times, with the fruit sometimes referred to as “vegetable butter” or “butter pear.” The plant originated in Central America, and its cultivation has spread to warm subtropical and temperate climates worldwide. The flesh of an avocado can contain up to 30% oil (based on fresh weight), but there is very ...

Yan73, a teinturier (dyer) grape variety in China, is one of the few Vitis vinifera cultivars with red-coloured berry flesh. To examine the tissue-specific expression of genes associated with berry colour in Yan73, we analysed the differential accumulation of anthocyanins in the skin and flesh tissues of two red-skinned grape varieties with either red (Yan73) or white flesh (Muscat Hamburg) bas...

This paper proposes skin color registration using the recognition of waving hands. In order to recognize hand gestures from images, skin colors are useful information. The proposed method can register skin colors simply and quickly because it uses just a few waves of the hand. The method consists of 2 steps. First, the regions of the waving hands are extracted from low-resolution images without...

This data article reports the chemical properties (moisture, pH, salinity, and soluble solid content) and colors of fermenting materials in salmon fish sauce products. The fish sauce was produced by mixing salt with differing proportions of raw salmon materials and fermenting for three months; the salmon materials comprised flesh, viscera, an inedible portion, and soft roe. Chemical properties ...

The time is ripe to start a science of identities for their own sake, without paying lip-service to high-brow mathematics. Although putting combinatorial, (abstract-) algebraic or analytic flesh and blood on identities did lead and will lead to considerable insight as well as new identities, there is also much to be gained in forgetting advanced mathematics, and starting a new sub-discipline of...

Potatoes (Solanum tuberosum L.) are an essential food for the human diet and thus represent important source of biologically active substances. This study aimed at investigating content bioactive substances (total anthocyanin polyphenol contents chlorogenic acid) in seven potato varieties (Belana, Cecile, Magenta Love, Mozart, Talentine, Toscana, Violet Queen) with various flesh skin colors. To...