*Seeds can enter a state of dormancy, in which they do not germinate under optimal environmental conditions. Dormancy can be broken during seed after-ripening in the low-hydrated state. *By screening enhancer trap lines of Arabidopsis, we identified a role for the NADPH-oxidase AtrbohB in after-ripening. Semiquantitative PCR was used to investigate AtrbohB transcripts in seeds. These methods we...

The tomato fruits during different stages of ripening have been extensively characterized for nutritionally important bioactives; however, changes in fatty acid composition are not available. Thus, in the present study, changes in fatty acid, along with carotenoid and α-tocopherol, were studied during the six stages of ripening. Fruits were harvested at the green, breaker, turning, pink, light ...

kurdish cheese is semi-firm cheese which has been traditionally manufactured from whole raw cow or sheep milk, in the east of iran. it is ripened in goat’s skin bags. the microbial diversity of kordish cheese originates from natural microbiota present in the raw milk and its unique organoleptic properties have made it excellent among other traditional cheeses in iran. this study has been conduc...

to better understand seed dormancy breaking of bread wheat (triticum aestivum l.rl4137), we examined protein synthesis in dormant and after-ripened seeds.we used six treatments including dormant seed, dormant seed that were subjected to gibberllic acid (ga3) for 10 hours, dormant seed with one, three and six weeks of after-ripening and finally six weeks after-ripened seed subjected to abscisc a...

There have arisen two schools of thought concerning the role of ethylene in fruit maturation: the classic view of Kidd and West (26) and Hansen (22) that ethylene is a ripening hormone, and a recent interpretation by Biale et al. (7, 3, 4) that it is a by-product of the ripening process. The original presentation of the by-product theory in this journal (7) was tempered with the reminder that 0...

Physical, physicochemical, and microbiological changes were monitored in 256 samples of artisanal Minas cheese from eight producers from Serro region (Minas Gerais, Brazil) for 64 days of ripening to determine the minimum ripening time for the cheese to reach the safe microbiological limits established by Brazilian legislation. The cheeses were produced between dry season (April-September) and ...

Ethylene induces characteristic ripening reactions in climacteric fruits through its binding to histidine-kinase (HK) receptors, activating the expression of ripening genes. Ethylene receptors have been found in Arabidopsis thaliana (Brassicaceae) and some fruits; number and expression patterns differ among species. In mango, only ethylene receptor ETR1 was known. We cloned ERS1 cDNA from mango...

Berry diameter was monitored during dry-down and rewatering cycles and pressurization of the root system of Vitis vinifera (cv. Merlot) and Vitis labruscana (cv. Concord) to test changes in xylem functionality during grape ripening. Prior to veraison (onset of ripening), berries maintained their size under declining soil moisture until the plants had used 80% of the transpirable soil water, beg...