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Advances in olive fruit cell and tissue development
Acta Horticulturae, 2017No
Rapoport HF +3 more
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2017
The new concept of sustainable development satisfies the needs of the present without compromising the capacity of future generations to satisfy theirs. In order to achieve the proposed goals, it is essential to harmonize and interconnect three core elements: economic growth, social inclusion and environmental protection for the generations of both ...
De La Fuente de Diez Canseco, Luciana +5 more
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The new concept of sustainable development satisfies the needs of the present without compromising the capacity of future generations to satisfy theirs. In order to achieve the proposed goals, it is essential to harmonize and interconnect three core elements: economic growth, social inclusion and environmental protection for the generations of both ...
De La Fuente de Diez Canseco, Luciana +5 more
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LIPOXYGENASE ACTIVITIES IN RIPENING OLIVE FRUIT TISSUE
Journal of Food Biochemistry, 2000Extracts of ripening olive fruits (Olea europaea L. cv. Kalamata) -were analyzed for the presence of lipoxygenase activity and for the content of phenolic compounds, which are lipoxygenase inhibitors. Two distinct lipoxygenase activities were identified by their pH optima and sensitivity to the inhibitor nordihydroguaiaretic acid (NDGA).
DE GREGORIO, Ambra +3 more
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Fruit pit hardening: physical measurement during olive fruit growth
Annals of Applied Biology, 2013AbstractIn drupe‐type fruits, pit hardening, resulting from sclerification of the fruit endocarp, is widely used as a phenological marker for both physiological studies and orchard management. In spite of the importance of pit hardening for understanding fruit development processes and for agricultural practices, however, its quantification has ...
Rapoport, Hava F. +4 more
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Structure and composition of the olive fruit.
2008AbstractThis chapter describes the structure (epicarp, mesocarp and endocarp) and composition (alkanes, alcohols, aldehydes, fatty acids, triterpenoids and phenols) of olive fruits.
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Characterization of Alcohol Acyltransferase from Olive Fruit
Journal of Agricultural and Food Chemistry, 2004Alcohol acyltransferase catalyzes the esterification of volatile alcohols with acyl-CoA derivatives to produce volatile esters typically present in the aroma of some fruits. This enzyme was detected in extracts from the pericarp tissues of ripe olive fruits using hexanol and acetyl-CoA as the substrates.
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Effect of Maturity Stage of Olive Fruit on Quality of Olive Products
2019This is the first-ever study conducted to standardize the maturity stage of olive fruit for development of olive murabba. Olive fruit was harvested at three different maturity stages including lemon green, semi-ripened and fully ripened stages for postharvest processing.
Hussain, Azhar +4 more
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