Results 221 to 230 of about 285,843 (340)

Molecular Bases of Heat Stress Responses in Vegetable Crops With Focusing on Heat Shock Factors and Heat Shock Proteins. [PDF]

Front Plant Sci, 2022
Kang Y, Lee K, Hoshikawa K, Kang M, Jang S.   +4 more
europepmc   +1 more source

On the physiology of roots in vegetable crops. III.

, 1953
Tokutaro INDEN
openalex   +2 more sources

Edible Antifungal Coatings Based on Litchi Chinensis Seed Starch Enriched With Pericarp Procyanidins for the Postharvest Preservation of Strawberries

Food Chemistry International, EarlyView.
Lychee starch coatings enriched with procyanidins showed strong antifungal activity and effectively preserved strawberry quality postharvest, reducing weight loss, decay, and senescence. This highlights their potential as a sustainable natural alternative for shelf‐life extension and fungal control in fresh produce.
Guillermo Castillo‐Olvera, José Sandoval‐Cortes, Juan A. Ascacio‐Valdes, Olga B. Álvarez‐Pérez, Jorge E. Wong‐Paz, María L. Flores López, Ahmet Yemenicioğlu, Cristóbal N. Aguilar   +7 more
wiley   +1 more source

Recent advances in the improvement of genetic resistance against disease in vegetable crops. [PDF]

Plant Physiol
Thomas WJW, Amas JC, Dolatabadian A, Huang S, Zhang F, Zandberg JD, Neik TX, Edwards D, Batley J.   +8 more
europepmc   +1 more source

Application of Humic and Fulvic Acids as Biostimulants to Improve Growth, Yieldand Quality of Vegetable Crops. A review

openalex   +1 more source

Phenoloxidase activity of micromycetes strains isolated from the rhizosphere of vegetable leguminous crops

, 2019
Yu. N. Kurkina
openalex   +2 more sources

Important aspects in fertilizing vegetable crops under glass [PDF]

, 1968
Roorda van Eysinga, J.P.N.L.
core   +1 more source

Chemical Composition, Amino Acids, Phenolic Profiles and Bioavailability of Minerals in Livingstone Potato (Plectranthus esculentus) as Affected by Different Processing Techniques

Food Chemistry International, EarlyView.
Boiling retained the nutrients and polyphenol compounds in Plectranthus esculentus tubers better than frying or roasting. A bioavailability study showed that the phytates and oxalates in the tuber may not affect the bioavailabilities of calcium, zinc, or iron in Plectranthus esculentus tubers when eaten.
Mercy Amarachi Iroaganachi, Chinedum Ogbonnaya Eleazu, Kate Eleazu, Adanma Ironkwe, Winner Kalu   +4 more
wiley   +1 more source

High-throughput sequencing analysis of community diversity and functional structure of endophytic bacteria in edible vegetable crops: potential implication on plant microbiological quality. [PDF]

3 Biotech
Raimi A, Adeleke R.
europepmc   +1 more source

Plant-Growth-Promoting Rhizobacteria Emerging as an Effective Bioinoculant to Improve the Growth, Production, and Stress Tolerance of Vegetable Crops. [PDF]

Int J Mol Sci, 2021
Kumar M, Giri VP, Pandey S, Gupta A, Patel MK, Bajpai AB, Jenkins S, Siddique KHM.   +7 more
europepmc   +1 more source