Results 141 to 150 of about 7,568 (164)

Pest categorisation of Morganella longispina. [PDF]

EFSA J
EFSA Panel on Plant Health (PLH), Vicent Civera A, Baptista P, Berlin A, Chatzivassiliou E, Cubero J, Cunniffe N, de la Peña E, Desneux N, Di Serio F, Filipiak A, Gonthier P, Hasiów-Jaroszewska B, Jactel H, Landa BB, Maistrello L, Makowski D, Milonas P, Papadopoulos N, Potting R, Susi H, van der Gaag DJ, Gobbi A, Kertesz V, Maiorano A, Antonatos S, Papachristos D, Sfyra O.   +27 more
europepmc   +1 more source

Discrimination of Hard Ticks by Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP). [PDF]

Int J Mol Sci
Perumalsamy N, Sharma R, Elango A, Shriram AN, Rahi M.   +4 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

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 ...
Moya-Leon, M.A., Moya, M., Herrera, R.
openaire   +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 ...
Morales-Quintana, L., Fuentes, L., Gaete-Eastman, C., Herrera, R., Moya-Leon, M.A.   +4 more
openaire   +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.
Balbontin, C., Gaete-Eastman, C., Vergara, M., Herrera, R., Moya-Leon, M.A.   +4 more
openaire   +3 more sources

Expression of an ethylene-related expansin gene during softening of mountain papaya fruit (Vasconcellea pubescens)

Postharvest Biology and Technology, 2009
Fruit softening is associated with cell wall modifications produced by a set of hydrolytic enzymes and proteins. Expansins are proteins with no catalytic activity which have been associated with several processes during plant growth and development. A role for expansins has been proposed during fruit softening, and many fruit-specific expansins have ...
Carlos Gaete-Eastman, Carlos R. Figueroa, Cristian Balbontín, Mario Moya, Ross G. Atkinson, Raúl Herrera, María Alejandra Moya-León   +6 more
openaire   +3 more sources

Aroma constituents of the fruit of the mountain papaya (Carica pubescens) from Colombia

Journal of Agricultural and Food Chemistry, 1987
Identification, par chromatographie gazeuse-spectrometrie de masse, de 53 composes volatils dans l'huile essentielle de ce fruit originaire d'Amerique ...
Alicia L. Morales, Carmenza Duque
openaire   +3 more sources

Identification of phenolic compounds from the fruits of the mountain papaya Vasconcellea pubescens A. DC. grown in Chile by liquid chromatography–UV detection–mass spectrometry

Food Chemistry, 2009
Abstract The quercetin glycosides rutin and manghaslin were isolated from the fruits of the mountain papaya Vasconcellea pubescens A. DC. grown in Chile by selective fractionation using the bleaching of the free radical scavenger 1,1-diphenyl-2-picrylhydrazyl (DPPH ) as the guiding assay. The structures were characterized by spectroscopic methods.
Mario J. Simirgiotis, Peter D.S. Caligari, Guillermo Schmeda-Hirschmann   +2 more
openaire   +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
openaire   +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   +2 more sources