SYNOPSIS. Ethanol is a naturally occurring substance resulting from the fermentation by yeast of fruit sugars. The association between yeasts and angiosperms dates to the Cretaceous, and dietary exposure of diverse frugivorous taxa to ethanol is similarly ancient. Ethanol plumes can potentially be used to localize ripe fruit, and consumption of low-concentration ethanol within fruit may act as ...

Investigations have been carried out in recent years in an effort to improve the color of various fruits. Citrus and other semitropical fruits, in particular, have received the most attention. Several studies of the factors influencing the formation of the red pigment of apples have been made. In general, such studies have included the influence of light, fertilization, pruning, and artificial ...

In some primate lineages, polymorphisms in the X-linked M/LWS opsin gene have produced intraspecific variation in color vision. In these species, heterozygous females exhibit trichromacy, while males and homozygous females exhibit dichromacy. The evolutionary persistence of these polymorphisms suggests that balancing selection maintains color vision variation, possibly through a 'trichromat adv...

Intraspecific color vision variation is prevalent among nearly all diurnal monkeys in the neotropics and is seemingly a textbook case of balancing selection acting to maintain genetic polymorphism. Clear foraging advantages to monkeys with trichromatic vision over those with dichromatic "red-green colorblind" vision have been observed in captive studies; however, evidence of trichromatic advant...

The evolution of trichromatic colour vision by the majority of anthropoid primates has been linked to the efficient detection and selection of food, particularly ripe fruits among leaves in dappled light. Modelling of visual signals has shown that trichromats should be more efficient than dichromats at distinguishing both fruits from leaves and ripe from unripe fruits. This prediction is tested...

Ethanol is a naturally occurring substance resulting from the fermentation by yeast of fruit sugars. The association between yeasts and angiosperms dates to the Cretaceous, and dietary exposure of diverse frugivorous taxa to ethanol is similarly ancient. Ethanol plumes can potentially be used to localize ripe fruit, and consumption of low-concentration ethanol within fruit may act as a feeding ...

The effect of ethylene on the quality of ‘Bartlett pears’ stored at either /1 or 2 8C was examined. Fruit from three different harvest dates were stored for 3 months in 0, 1, 5 or 10 ml l 1 ethylene. Quality attributes, including skin color, firmness, scald and internal browning, were assessed when the fruit were removed from storage and after 4 days ripening at 20 8C. All levels of ethylene in...

For production of high quality grape berries, the whole cluster should ripen at one time. The lack of uniform ripening within a cluster is termed "uneven ripening," and is characterized by the presence of green berries in an otherwise mature ripe cluster. Uneven ripening of 'Concord' is a major problem in the South, often prohibiting production. Northwest Arkansas is the southern boundary for c...

The aim of this study was to detect polypeptides and genomic regions associated with fruit quality traits in a backcross generation using as parent the Argentinean cultivated tomato Caimanta of Solanum lycopersicum and the wild accession LA722 of S. pimpinellifolium. We tested two types of molecular marker: polypeptide profile (at two ripening stages, mature green and red ripe) and SRAP (sequen...