changes in the fatty acid (fa) composition of iranian uf (ultrafiltered)-feta cheese during ripening (3, 20, 40 and 60 days) were studied. with an increase in the ripening period, due to the conversion of fa to secondary metabolites, the percentages of c4:0-c12:0 decreased significantly (p

Protein extracts were obtained from climacteric fruits (pear, tomato) and nonclimacteric fruits (blueberry) during various stages of ripening. The use of a gel electrophoresis technique revealed a consistent reinforcement in indoleacetic acid oxidase but not in peroxidase isozymes during ripening. The significance of the results is discussed in relation to the resistance of fruits to ripening a...

Commercial regulation of ripening is currently achieved through early harvest, by controlling the postharvest storage atmosphere and genetic selection for slow or late ripening varieties. Although these approaches are often effective, they are not universally applicable and often result in acceptable, but poor quality, products. With increased understanding of the molecular biology underlying r...

We carried out density functional theory calculations to investigate the ripening of Pd clusters on CeO2(111). Starting from stable Pd n clusters (n = 1-21), we compared how these clusters can grow through Ostwald ripening and coalescence. As Pd atoms have mobility higher than that of Pd n clusters on the CeO2(111) surface, Ostwald ripening is predicted to be the dominant sintering mechanism. P...

The oil palm (Elaeis guineensis), a monocotyledonous species in the family Arecaceae, has an extraordinarily oil rich fleshy mesocarp, and presents an original model to examine the ripening processes and regulation in this particular monocot fruit. Histochemical analysis and cell parameter measurements revealed cell wall and middle lamella expansion and degradation during ripening and in respon...

Lactobacillus helveticus, a ubiquitous bacterial species in natural whey cultures (NWCs) used for Swiss Gruyère cheese production, is considered to have crucial functions for cheese ripening such as enhancing proteolysis. We tracked the diversity and abundance of L. helveticus strains during 6 months of ripening in eight Swiss Gruyère-type cheeses using a culture-independent typing method. The ...

The tomato fruits during different stages of ripening have been extensively characterized for nutritionally important bioactives; however, changes in fatty acid composition are not available. Thus, in the present study, changes in fatty acid, along with carotenoid and α-tocopherol, were studied during the six stages of ripening. Fruits were harvested at the green, breaker, turning, pink, light ...

Tomato plants harboring the ripening-inhibitor (rin) mutation yield fruits that fail to ripen. Additionally, rin plants display enlarged sepals and loss of inflorescence determinacy. Positional cloning of the rin locus revealed two tandem MADS-box genes (LeMADS-RIN and LeMADS-MC), whose expression patterns suggested roles in fruit ripening and sepal development, respectively. The rin mutation a...