Results 121 to 130 of about 1,021 (144)

An updated sulfate transporter phylogeny uncovers a perennial-specific subgroup associated with lignification. [PDF]

Tree Physiol
Surber SM, Hsieh C, Na L, Harding SA, Tsai CJ.   +4 more
europepmc   +1 more source

Traditional ecological knowledge of wild edible plants in the Dai communities of Lujiangba area, western Yunnan, China. [PDF]

J Ethnobiol Ethnomed
Hu X, Bai L, Wang M, Chen Q, Xu C, Long C.   +5 more
europepmc   +1 more source

Life cycle of Morpho helenor peleides (Lepidoptera: Nymphalidae) under natural conditions in a Tropical Dry Forest. [PDF]

J Insect Sci
Zola-Solis M, Stand-Pérez M, Altamar-Bolívar CE, Moreno-Pallares MI, Martínez-Hernández NJ, Márquez-Peña J.   +5 more
europepmc   +1 more source

A Checklist of the Ornamental Vascular Flora of Sicily. [PDF]

Plants (Basel)
Di Gristina E, Barone G, Domina G, Badalamenti E, Gargano ML, Venturella G, Pardi R.   +6 more
europepmc   +1 more source

Nano-Biotechnology in Soil Remediation: Use of Nanomaterials to Promote Plant Growth and Stress Tolerance. [PDF]

Nanomaterials (Basel)
Chen X, Wang S, Lai H, Deng L, Zhong Q, Okoye CO, Niu Q, Jing Y, Wang J, Jiang J.   +9 more
europepmc   +1 more source

Ripening of mountain papaya (Vasconcellea pubescens) and ethylene dependence of some ripening events

Postharvest Biology and Technology, 2004
The first noticeable event during the ripening of mountain papaya ( Vasconcellea pubescens) is the rapid degreening of the skin, followed by climacteric ethylene and flesh softening. When ethylene perception is blocked by 1-methylcyclopropene (1-MCP, 0.3 ll −1 for 16 h at 20 ◦ C), the increase in ethylene evolution is avoided, and softening and color ...
Maria Alejandra Moya-León, Raúl Herrera   +1 more
exaly   +3 more sources

Structural characterization and substrate specificity of VpAAT1 protein related to ester biosynthesis in mountain papaya fruit

Journal of Molecular Graphics and Modelling, 2011
The aroma in fruits is an important attribute of quality that influences consumer's acceptance. This attribute is a complex character determined by a set of low molecular weight volatile compounds. In mountain papaya fruit (Vasconcellea pubescens) the aroma is determined mainly by esters, which are produced through an esterification reaction catalyzed ...
Luis Morales-Quintana, Lida Fuentes, CARLOS Gaete-Eastman   +2 more
exaly   +4 more sources

Treatment with 1-MCP and the role of ethylene in aroma development of mountain papaya fruit

Postharvest Biology and Technology, 2007
Abstract Mountain or highland papaya ( Vasconcellea pubescens ) is a climacteric fruit which develops a strong and characteristic aroma during ripening. The dynamics of aroma volatile production during ripening of whole papaya fruit were analysed by headspace-SPME.
CARLOS Gaete-Eastman, Raúl Herrera, Maria Alejandra Moya-León   +2 more
exaly   +3 more sources

Volatile constituents of mountain papaya (Carica candamarcensis, syn. C. pubescens Lenne et Koch) fruit

Journal of Agricultural and Food Chemistry, 1985
Heinz Idstein, Theresia Keller, Peter Schreier   +2 more
exaly   +3 more sources

Study of cpDNA diversity in mountain papayas and papaya using PCD-RFLP markers

, 2005
The relationship between papaya (Carica papaya) and its closest relatives, the mountain papayas (Yasconcellea spp.), was studied by PCR-RFLP analysis of three non-coding cpDNA regions (trnK3-trnK4, trnC9-trnD10. and trnD11-trnT12). The sample included eight accessions of C papaya and 54 accessions from 12 species of Vasconcellea.
Restrepo, Maria Teresa, Duval, Marie-France, Coppens D'Eeckenbrugge, Géo, Jimenez, Daniel Ricardo, Vega, Jorge, Van Droogenbroeck, Bart   +5 more
openaire   +3 more sources