Results 11 to 20 of about 79,915 (296)
Study of banana (Musa aaa Cavendish cv Nanica) trigger ripening for small scale process
Brazilian Archives of Biology and Technology, 2008 The present work focuse on the impact of O2, CO2 and ethylene concentrations on ripening rate control of bananas as a contribution for the development of domestic equipments that could allow the user to drive the fruit shelf live.
Fábio Donato Soares Larotonda +6 more
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Revista Brasileira de Fruticultura, 2006 Este trabalho tem como objetivo avaliar o efeito do 1-MCP no controle do amadurecimento de sapoti. Os frutos foram colhidos no estádio de maturação fisiológico (fruto apto para amadurecer separado da planta-mãe), tratados com 0; 300 e 600 nL L-1 de 1-MCP
Patrícia Lígia Dantas de Morais +4 more
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Tryptophan Levels during Grape Ripening: Effects of Cultural Practices
Molecules, 2017 Some cultural practices that are carried out during the grape ripening period are associated with vine stress, including leaf removal, grape bunch removal, and vegetable cover crops.
Ana Ruiz-Rodríguez +6 more
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Component changes in olive (Hojiblanca var.) during ripening
Grasas y Aceites, 1993 The evolution during ripening of the principal components from olive, Hojiblanca var., was studied. The similarities and differences with other varieties were established.
R. Guillén +2 more
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Ripened by Redox: Sulfoxidation of NOR Regulates Tomato Ripening [PDF]
Plant Physiology, 2020 Fruit ripening is a process unique to plants that makes their fruit more appealing to seed-dispersing animals. Ripening involves a combination of physiological and metabolic reprogramming events that lead to dramatic changes in the color, taste, texture, and aroma of fruits.
openaire +3 more sources
(Z)-3-Hexenyl Butyrate Induces Stomata Closure and Ripening in Vitis vinifera
Agronomy, 2020 Agronomy solutions for modifying pre-harvest grape ripening are needed for a more sustainable viticulture. Field experiments were performed in Vitis vinifera L.
Celia Payá +5 more
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Nutritive value of tomatillo fruit (Physalis ixocarpa Brot.)
Acta Societatis Botanicorum Poloniae, 2014 Tomatillo is widely cultivated in Mexico but is little known in other countries. The chemical composition of fruit from field grown plants was investigated during several vegetative seasons. Tomatillo contained a relatively high percentage of dry matter (
Joanna Ostrzycka +4 more
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Foods, 2018 Effects of proteolytic (Neutrase, Bacillus subtilis-originate, 0.20 (P1) and 0.40 g 100 L−1 (P2)) and lipolytic (Piccantase A, Mucor miehei-originated, 0.05 (L1) and 0.10 g 100 L−1 (L2)) enzyme supplementations to cheese milk on lipolysis and
Oya Berkay Karaca, Mehmet Güven
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Changes in Biochemical and Volatile Flavor Compounds of Shine Muscat at Different Ripening Stages
Applied Sciences, 2020 Changes in the biochemistry and flavor of Shine Muscat grapes at different ripening stages (RS) were analyzed to identify factors affecting these characteristics.
Kyeong-Ok Choi +5 more
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Frontiers in Plant Science, 2015 Due to postharvest losses more than 30% of harvested fruits will not reach the consumers’ plate. Fungal pathogens play a key role in those losses, as they cause most of the fruit rots and the customer complaints.
Noam eAlkan, Ana Margarida Fortes
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