Results 71 to 80 of about 3,053 (162)
Ripening and rot: How ripening processes influence disease susceptibility in fleshy fruits
Journal of Integrative Plant Biology, Volume 66, Issue 9, Page 1831-1863, September 2024.This review summarizes the physiological and molecular mechanisms underlying the interplay between fruit ripening and susceptibility/resistance to microbial pathogens and considers strategies for improving fruit quality, with tomato as a model for fleshy fruit‐pathogen interactions, and relevant information from many other plant species.
Shan Li +4 more
wiley +1 more source
Food Science &Nutrition, Volume 12, Issue 8, Page 5882-5889, August 2024.Focused on the valorization of carrot leaves, Daucus carota L. because of their high amount of ascorbic acid (AA), phenolic compounds, and the related antioxidant activity. Carrot leave is a promising source of functional constituents, including vitamin C. MW‐IR technique has been demonstrated as a superior method for drying carrot leaves.
Merve Seçil Bardakçi +2 more
wiley +1 more source
The Indian Journal of Agricultural Sciences, 2014 The objective of our study was to know the differences in expression of total protein, total phenol, peroxidase and polyphenoloxidase activities in self-defense in plant tissues against rice blast diseases. The activities of these compounds were studied
P D THONGBAM +3 more
doaj +1 more source
, 2003 Cacao (Theobroma cacao L.) clones that differ in susceptibility to black pod disease were analysed for response to stress induced by pod inoculation with the fungus Phytophthora megakarya Braz. Et Griff.
D. J. Nankeu +3 more
core
Polyphenoloxidase and Perioxidase Activity During Open Air Ripening Storage of Pineapple (Ananas comosus L.), Mango (Mangifera indica) and Papaya (Carica papaya) Fruits Grown in Dar es Salaam, Tanzania [PDF]
, 2014 Polyphenoloxidase (PPO) and perioxidase (POD), the enzymes responsible for causing browning and change in texture and flavor of fruits and vegetables, were extracted and measured in harvested mature pineapple (Ananas comosus L.), mango (Mangifera indica)
Othman, OC
core +1 more source
EPR spectroscopy of dog-rose polyphenoloxidase
, 1997 Polyphenoloxidase(PPO) of dog-rose fruit was extracted and purified through (NH4)(2)SO4 precipitation and dialysis. The optimum conditions for this purpose, i.e., pH and temperature, were determined with 4-methylcatechol optimum pH and temperature and ...
YOGURTCU, YK +5 more
core
Characterization Of 'biuti' Peach Polyphenoloxidase
, 2015 In Brazil canned 'Biuti' peach is a very popular form of this sub-tropical fruit. This production represents an important economic agro-activity in Minas Gerais, Brazil during the summer period, in preparation for the Christmas celebrations.
Belluzzo A.S.F. +3 more
core +1 more source
Effect of high-pressure treatment on polyphenoloxidase activity of the Agaricus Bisporus Mushroom
, 2002 High pressure treatments (100-500 Mpa/4 °C/10 min) were carried out on freshly sliced mushrooms ( Agaricus bisporus ) and on liquid extract. Pressure above 200 MPa led to respiratory activity loss, significant enzymatic browning and polyphenoloxidase ...
LARGETEAU, Alain +4 more
core +1 more source
Effect of Sulphite and UHT Sterilization Parameters in the Coconut Water Quality
Chemical Engineering Transactions, 2015 Coconut water (Cocus nucifera L.) has been widely exploited in recent years, with the UHT sterilization process (Ultra High Temperature) as the greatest economic impact for this sector.
N.R. Sucupira +4 more
doaj +1 more source
Revista Brasileira de Fruticultura, 2010 Um dos maiores problemas na pós-colheita da lichia é o escurecimento do pericarpo, o qual tem sido atribuído à degradação da antocianina. O objetivo do trabalho foi avaliar o efeito de diferentes doses de ácido ascórbico na prevenção do escurecimento do ...
Danieele Fabíola Pereira da Silva +3 more
doaj