Results 151 to 160 of about 7,782 (182)

Dramatic changes in leaf development of the native Capsicum chinense from the Seychelles at temperatures below 24°C

Journal of Plant Research, 2009
When a pepper cultivar (Capsicum chinense cv. Seychelles-2, Sy-2) native to the Seychelles was grown in Japan, all seedlings showed seasonal developmental abnormalities such as development of abnormally shaped leaves. Other pepper cultivars grew well in all seasons while the growth of cv. Sy-2 was stunted.
Sota, Koeda, Munetaka, Hosokawa, Byoung-Cheorl, Kang, Susumu, Yazawa   +3 more
openaire   +2 more sources

Bioactive Octahydroxylated C₂₁ Steroids from the Root Bark of Lycium chinense

Journal of Natural Products, 2016
Lyciumsterols A-K (1-11), 11 new octahydroxylated C21 steroids, were isolated from the root bark of Lycium chinense, along with 15 known compounds. Characterization of these C21 steroids showed the presence of eight hydroxy groups on the C21 steroid skeleton with a (2E,4E)-5-phenyl-2,4-pentadienoate group at C-12 or C-20 and various 2,6-deoxy sugar ...
Ya-Wen, An, Zhi-Lai, Zhan, Jing, Xie, Ya-Nan, Yang, Jian-Shuang, Jiang, Zi-Ming, Feng, Fei, Ye, Pei-Cheng, Zhang   +7 more
openaire   +2 more sources

Chemical Composition of the Essential Oil From Fruits ofPhellodendron chinenseC. K. Schneid.

Journal of Essential Oil Research, 2009
Abstract The essential oil from fruits of Phellodendron chinense C. K. Schneid. was analyzed by GC, GC/MS and 1H-NMR spectroscopy. More than 90 compounds were identified. Myrcene (80.1–85.9%) and germacrene D (5.8–7.1%) were the main constituents in the oils obtained from fresh unripe, fresh ripe and air-dried ripe fruits.
Anna Lis, Agata Zdrojewska
openaire   +1 more source

SPONTANEOUS CALYX MUTATION FOUND IN PEPPER LINE ORIGINATING FROM CAPSICUM ANNUUM × C. CHINENSE HYBRID

Acta Horticulturae, 2009
Single spontaneous mutation was found in stable hot pepper line with elongated pointed upright growing pods, originating from a cross between Capsicum annuum and C. chinense. The unique plant formed flowers with massive anthocyanin calyx, developing quicker than the rest of flower organs, nearly reaching maximal size during the blossom.
R. Pandeva, M. Petkova, R. Rodeva
openaire   +1 more source

ChemInform Abstract: Lycochinines A—C, Novel C₂₇N₃ Alkaloids from Lycopodium chinense.

ChemInform, 2009
AbstractChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 200 leading journals. To access a ChemInform Abstract of an article which was published elsewhere, please select a “Full Text” option. The original article is trackable via the “References” option.
Yusuke Hirasawa, Tomoyuki Tanaka, Koichiro Koyama, Hiroshi Morita   +3 more
openaire   +1 more source

Senepodines B—E, New C₂₂N₂ Alkaloids from Lycopodium chinense.

ChemInform, 2003
AbstractFor Abstract see ChemInform Abstract in Full Text.
Yusuke Hirasawa, Hiroshi Morita, Jun'ichi Kobayashi   +2 more
openaire   +1 more source

Chemical Composition of the Essential Oils from Flowers and Leaves ofPhellodendron chinenseC. K. Schneid.

Journal of Essential Oil Bearing Plants, 2010
Abstract The essential oils from flowers and leaves of Phellodendron chinense C. K. Schneid. were analyzed by GC and GC-MS. More than 90 compounds were identified. The flower oil contained myrcene (74.3 %) and (Z)-β-ocimene (5.0 %) as the main constituents, whereas the leaf oil contained myrcene (27.8 %), germacrene D (7.9 %) and phytol (6.8 %).
Anna Lis, Piotr Banaszczak
openaire   +1 more source

ChemInform Abstract: Merohyperins A—C, Meroterpenes from the Leaves of Hypericum chinense.

ChemInform, 2016
Naonobu Tanaka, Kanji Niwa, Yoshiki Kashiwada   +2 more
openaire   +1 more source

Physicochemical and Color Changes During Fruit Ripening in Pepper Species (C. annuum L., C. baccatum L., and C. chinense Jacq.) Exposed to Salt Stress

Bahçe
This study examines the impact of salt stress on the physicochemical and color characteristics of three pepper species (Capsicum annuum L., Capsicum baccatum L., and Capsicum chinense Jacq.) at different ripening periods. Peppers were exposed to 0 mM, 50 mM, and 100 mM NaCl during the green, breaking, and red ripening periods.
openaire   +1 more source

Transcriptomic and Metabolomic Profiling Provides Insights into Flavonoid Biosynthesis and Flower Coloring in Loropetalum chinense and Loropetalum chinense var. rubrum

Agronomy, 2023
Yanlin Li, Ming Cai, Damao Zhang
exaly