Results 121 to 130 of about 7,322 (236)

Estabilidade fenotípica de genótipos de morangueiro submetidos a número variável de subcultivos in vitro. [PDF]

open access: yes, 2015
201
DORNELLES, A. L. C.   +4 more
core  

Assessment of Fermented Kiwifruit on Morpho‐Physiological and Productive Performances of Fragaria spp Plants, Grown Under Hydroponic Conditions

open access: yesJournal of Sustainable Agriculture and Environment
Climate change poses a significant threat to global agriculture by altering weather patterns, increasing the frequency of extreme events, and reducing the availability of arable land.
Samreen Nazeer   +9 more
doaj   +1 more source

Fruit cell culture as a model system to study cell wall changes during strawberry fruit ripening [PDF]

open access: yes, 2016
Strawberry (Fragaria x ananassa, Duch.) fruit is characterized by its fast ripening and soft texture at the ripen stage, resulting in a short postharvest shelf life and high economic losses.
Cerezo, Sergio   +5 more
core  

Pomološko vrednotenje nekaterih sort jagod (fragaria x ananassa Duch.)

open access: yes, 2019
As part of the experiment, which involved the pomological evaluation of selected strawberry varieties, the yield and quality of the yield of five strawberry varieties were monitored: 'Alba', 'Aprica', 'Clery', 'Dely', and 'Garda'. We planted frozen seedlings in a production plantation on July 9, 2015, and valued the crop in 2016.
openaire   +1 more source

Клональное микроразмножение Fragaria х ananassa Duch. (Rosaceae) на примере ремонтантных сортов [PDF]

open access: yes, 2012
Представлена информация о наиболее востребованных сортах ремонтантной земляники.
Буковцова, И. С.   +1 more
core  

Cuticle deposition ceases during strawberry fruit development

open access: yesBMC Plant Biology
Background Ideally, the barrier properties of a fruit’s cuticle persist throughout its development. This presents a challenge for strawberry fruit, with their rapid development and thin cuticles.
Jannis Straube   +4 more
doaj   +1 more source

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