The relationship of phenolic composition and polyphenoloxidase activity (PPO, E.C. 1.14.18.1) to browning potential (BP) was studied in buffer extracts of peach [Prunuspersica L. Batsch) and nectarine [P. persica var. nectarine (L.) Batsch] fruit skin. The BP varied among cultivars with ‘Flavorcrest’ having the highest value and ‘Maycrest’ the lowest. On average, over 83% of the browning measur...

This study investigated the regulation of thermogenic capacity in classical brown adipose tissue (BAT) and subcutaneous inguinal (SC Ing) white adipose tissue (WAT) and how it affects whole-body energy expenditure in sedentary and endurance-trained rats fed ad libitum either low fat or high fat (HF) diets. Analysis of tissue mass, PGC-1α and UCP-1 content, the presence of multilocular adipocyte...

We examined relationships between tree ring-width and climate at 232 sites around the circumpolar boreal forest to explore variability in two types of response to temperature: a browning response characterized by inverse correlations between growth and temperature, and a greening response characterized by positive correlations between growth and temperature. We used moving-window correlation an...

Abstract Background Browning spot (BS) disorders seriously affect the appearance quality of ‘Huangguan’ pear and cause economic losses. Many studies on BS have mainly focused physiological biochemical aspects, molecular mechanism remains unclear. Results In present study, structural characteristics with were observed via scanning electron microscopy (SEM), water loss brown spots evaluated, tran...

Bread and especially wheat bread as the basic food of society is one indispensable sources human nutrition. Color browning (caramelization) occurring in bakery products a result heat treatment an important indicator Maillard reaction (MR). As types, francala bread, grissini, rusk traditional oven-dry were examined. Antioxidant substances MR crust have place preventing colon cancer for terms hea...

fruit browning and tissue softening due to damages during handling, quality losses and water loss are the major limiting factors reducing postharvest life of early ripening apples. in this study, the effect of salicylic acid (sa) on fruit quality of apple cv ‘golabe-kohanz’ during postharvest life were investigated. harvested fruits were immersed in zero, one, two and four mm sa and were mainta...

Fe deficiency causes significant losses to crop productivity and quality. To understand better the mechanisms of plant responses to Fe deficiency, we used an in vitro cotton ovule culture system. We found that Fe deficiency suppressed the development of ovules and fibers, and led to tissue browning. RNA-seq analysis showed that the myo-inositol and galacturonic acid pathways were activated and ...

The present study was carried out to evaluate the effects of light and plant growth regulators on callus induction and explant browning in date palm cultivar, Estameran in in vitro condition. The explants were pretreated by an antioxidant combination (100 mgl-1 citric acid and 150 mgl-1 ascorbic acid) for 3 days in 5 °C. Then, the  leaf explants  were cultured in Murashige and Skoog medium (MS)...