Fruit Onset
Mostrando 1-12 de 59 artigos, teses e dissertações.
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1. Growth and maturation of pequi fruit of the Brazilian cerrado
The objective of this study was to characterize the development of pequi fruit (Caryocar brasiliense) of the Brazilian cerrado. It takes 84 days (12 weeks) for pequi to develop with the onset of flowering in September and early fruit set in January. Pequi fruit showed a simple sigmoid growth curve, and its growth was characterized based on fresh mass and lon
Food Sci. Technol. Publicado em: 2015-03
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2. Oxidative processes during 'Golden' papaya fruit ripening
'Golden' papayas at maturity stage 1 (15% yellow skin) were chosen to study selected oxidative processes, the activity of antioxidant enzymes and lipid peroxidation in storage at 22°C, during the ripening of the fruit. An increase in ethylene production was observed on the second day of storage and it was followed by an increase in respiration. An increased
Braz. J. Plant Physiol.. Publicado em: 2012-06
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3. Anatomical and physico-chemical characteristics of fruits of apple trees (Malus domestica Borkh.) and their relations to lenticel breakdown / Características anatômicas e físico-químicas de frutos de macieira (Malus domestica Borkh.) e sua relação com a lenticelose
The aim of this study was to describe anatomical and physico-chemical characteristics of apple fruits (Malus domestica Borkh.) Gala and Galaxy grown in three different altitudes, seeking to correlate them to the physiological disorder known as lenticelose (lenticel breakdown), characterized by the darkening of lenticels and the occurrence of brownish depress
Publicado em: 2010
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4. Tratamentos térmicos, cloreto de cálcio e atmosfera modificada em pêssegos IAC Douradão: aspectos fisiológicos, bioquímicos e de qualidade / Heat treatments, calcium chloride and modified atmosphere in IAC Douradão peach: physiological, biochemical and qualitative aspects
This study was carried out with the objective of evaluate the cold storage potential of IAC Douradãopeach and to determine effects of the heat treatment, calcium chloride application and modified atmosphere on the physiology, biochemistry and quality of this fruit, to increase the shelf-life of this cultivar. For this, five experiments were carried out. In
Publicado em: 2009
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5. Onset of fruit and carbohydrate contents of the acid lime tree Tahiti leaves girdled and treated with gibberellic acid / Pegamento de frutos e teores de carboidratos nas folhas de limeiras ácidas Tahiti aneladas e tratadas com ácido giberélico.
Este trabalho foi realizado com o objetivo de avaliar o efeito de quatro concentrações de ácido giberélico e três épocas de incisão anelar e anelamento de ramos sobre várias características vegetativas, os teores de carboidratos nas folhas, o pegamento e a produção de frutos de limeira ácida Tahiti. Foram realizados dois experimentos. No primeiro
Publicado em: 2008
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6. Morphophysiological aspects development of Tabebuia serratifolia Vahl Nich. seeds / Aspectos morfofisiolÃgicos do desenvolvimento de sementes deTabebuia serratifolia Vahl nich
Tabebuia serratifolia is considered a tree symbol of Brazil, named âyellow IpÃâ and it is used in the reforestation of the degraded areas. Although due to its improper exploration it is in extinction, in spite of having protected by law for its permanent preservation in the state of Minas Gerais. The objective of this research was to evaluate the morphoph
Publicado em: 2005
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7. Interaction of a developmentally regulated DNA-binding factor with sites flanking two different fruit-ripening genes from tomato.
To investigate mechanisms that control fruit development, we have begun experiments to identify proteins that control gene expression during tomato fruit ripening. We focused on the regulation of two different genes, E4 and E8, whose transcription is coordinately activated at the onset of fruit ripening. We report here that a DNA-binding protein specifically
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8. The Climacteric in Ripening Tomato Fruit 1
Phosphofructokinase is identified as the regulator reaction activated at the onset of the climacteric rise in respiration of the ripening tomato fruit (Lycopersicon esculentum Mill). The concentration of ATP in the fruit increases to a maximum value after the climacteric peak of respiration is past. Orthophosphate is proposed as the most probable activator o
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9. Regulation of Climacteric Respiration in Ripening Avocado Fruit 1
Ripening of avocado fruit is associated with a dramatic increase in respiration. In vivo31P nuclear magnetic resonance spectroscopy revealed large increases in ATP levels accompanying the increase in respiration. Both glycolytic enzymes, phosphofructokinase, and pyrophosphate: fructose-6-phosphate phosphotransferase were present in avocado fruit with the lat
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10. Involvement of Hydrogen Peroxide in the Regulation of Senescence in Pear 1
Endogenous peroxide levels in pear fruit (Pyrus communis) were measured using a titanium assay method, and were found to increase during senescence in both Bartlett and Bosc varieties. Application of glycolic acid or xanthine, serving as substrates for the formation of H2O2, increased the peroxide content of the tissue and accelerated the onset of ripening,
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11. An Ontogenetic Study of Canavanine Formation in the Fruit of Jack Bean, Canavalia ensiformis (L.) DC. 1
An ontogenetic study of canavanine formation in the fruit of jack bean, Canavalia ensiformis (L.) DC. was conducted. Evidence was presented to show that the ovary wall is the reservoir for seed canavanine. The testa possesses sufficient canavanine to account for the continued elevation in seed canavanine after the pod senesces. The seed canavanine concentrat
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12. Interaction of a DNA binding factor with the 5'-flanking region of an ethylene-responsive fruit ripening gene from tomato.
To understand how fruit development is controlled, we have begun experiments to identify DNA sequences and proteins that regulate gene expression during tomato (Lycopersicon esculentum) fruit ripening. We have focused on the E8 gene because its transcription is responsive to ethylene hormone and is activated at the onset of fruit ripening. We report here tha