As a thermodynamic process, Ostwald ripening is inevitable in solid solution or liquid sol, which usually leads to inhomogeneous morphologies and poor particle size distributions. For decades, how prevent control has been challenge material preparation, especially for obtaining excellent nanomaterials. Here, we propose two important concepts, critical concentration time window, as the keys inhi...

BACKGROUND AND AIMS Environmental change is increasingly impacting ecosystems worldwide. However, our knowledge about the interacting effects of various drivers of global change on sexual reproduction of plants, one of their key mechanisms to cope with change, is limited. This study examines populations of poorly regenerating and threatened common juniper (Juniperus communis) to determine the i...

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...

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 ...

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...

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 ...

Four species of bacteria (Enterococcus faecium and E. faecalis, Lactobacillus plantarum and Lb. paracasei) and three species of yeasts (Debaryomyces hansenii, Yarrowia lipolytica and Cryptococcus laurentii) isolated from Picante cheese were assayed for proteolytic and lipolytic activities. The milk type (caprine or ovine), the ripening time (0}65 d) and the concentration of NaCl (0}14% (w/v)) h...

Volatile compounds produced during the processing stages of Paínho de Portalegre, a portuguese traditional dry fermented sausage, were extracted and analyzed by a purge and trap gas chromatography flame ionization detector system (PT/GC/FID). A total of fourty five volatile compounds were detected, which included aldehydes (13), ketones (12), alcohols (9), esters (2), volatile fatty acids (3), ...