Biodiversity in a Tomato Germplasm for Free Amino Acid and Pigment Content of Ripening Fruits
نویسندگان
چکیده
منابع مشابه
ripening time influence on free fatty acid and free amino acid changes of traditional kurdish cheese
traditional raw milk cheese is one of the most consuming cheeses in the world. kurdish cheese is a semi-firm, traditionally made in the east of iran. it is manufactured from raw sheep or cow milk and kept in goat’s skin bags during ripening period. as a result kurdish cheese is often more complex in different varieties of microorganisms, which whose organoleptic properties make it highly esteem...
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High amounts of endo-β-mannanase (EC 3.2.1.78) activity were extracted from tomato (Lycopersicon esculentum Mill.) fruits when a high-salt-containing buffer was used. Two pI forms of the fruit enzyme were identified, one being much more basic than the many seed isoforms. The number of isoforms increased if a protease inhibitor was not used during extraction. The enzyme was found in the ripe fru...
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Tomato yellow leaf curl virus (TYLCV) is a major tomato virus in tropical and subtropical regions. In this study, 134 accessions of Solanum lycopersicum and six accessions of Solanum peruvianum were assessed for resistance to an Iranian isolate of TYLCV. Plants were inoculated using whiteflies (Bemisia tabaci) and the reaction of plants was evaluated based on either disease symptoms or viral DN...
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ژورنال
عنوان ژورنال: American Journal of Plant Sciences
سال: 2011
ISSN: 2158-2742,2158-2750
DOI: 10.4236/ajps.2011.22027