Fruit ripening

Cellulase, an enzyme that helps soften fruit peel, is produced by plants during the fruit ripening phase. Utilizing the immersing water from the white pepper processing to extract cellulase will help minimizing environmental waste and retrieving valuable compounds. Some factors affecting the cellulase yield from the immersing water of pepper were studied, including the degree of ripeness of peppercorn, immersing temperature and time.

8p vimitsuki 30-03-2025 3 0   Download

This dissertation aims to investigate the electrical impedance properties of fruits and vegetables, and explore the relationship between impedance and quality criteria. In particular, the present dissertation outlines experimental research conducted on relationships between impedance properties and fruit tastes as well as the impedance changes observed during ripening process. Impedance measurement to monitor moisture content changes in the progress of drying is also included in this research.

116p runthenight05 01-03-2023 11 3   Download

The signaling properties of the gasotransmitter molecule hydrogen sulfide (H2S), which is endogenously generated in plant cells, are mainly observed during persulfidation, a protein post-translational modification (PTM) that affects redox-sensitive cysteine residues. There is growing experimental evidence that H2S in higher plants may function as a mechanism of response to environmental stress conditions.

7p partimesinhvien 08-05-2020 36 1   Download

Two genes (CM-AAT1 and CM-AAT2) with strong sequence homology (87% identity at the protein level) putatively involved in the formation of aroma volatile esters have been isolated from Charentais melon fruit. They belong to a large and highly divergent family of multifunctional plant acyl-transferases and show at most 21% identity to the only other fruit acyl-transferase characterized so far in strawberry. RT-PCR studies indicated that both genes were specifically expressed in fruit at increasing rates in the early and mid phases of ripening.

8p research12 01-06-2013 56 4   Download

Apple flavor is characterized by combinations of ester compounds, which increase markedly during fruit ripening. The final step in ester biosynthesis is catalyzed by alcohol acyl transferases (AATs) that use coenzyme A (CoA) donors together with alcohol acceptors as substrates. The gene MpAAT1, which produces a predicted protein containing features of other plant acyl transferases, was isolated fromMalus pumila(cv. Royal Gala). TheMpAAT1gene is expressed in leaves, flowers and fruit of apple.

13p fptmusic 11-04-2013 41 2   Download

Tuyển tập báo cáo các nghiên cứu khoa học quốc tế ngành y học dành cho các bạn tham khảo đề tài: Identification of potential target genes for the tomato fruit-ripening regulator RIN by chromatin immunoprecipitation

14p panasonic02 14-12-2011 51 4   Download