نتایج جستجو برای: strawberry as a very perishable fruit
تعداد نتایج: 14044576 فیلتر نتایج به سال:
The flavor of strawberry (Fragaria x ananassa) fruit is dominated by an uncommon group of aroma compounds with a 2,5-dimethyl-3(H)-furanone structure. We report the characterization of an enzyme involved in the biosynthesis of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF; Furaneol), the key flavor compound in strawberries. Protein extracts were partially purified, and the observed distribution o...
Fruit flavor is a result of a complex mixture of numerous compounds. The formation of these compounds is closely correlated with the metabolic changes occurring during fruit maturation. Here, we describe the use of DNA microarrays and appropriate statistical analyses to dissect a complex developmental process. In doing so, we have identified a novel strawberry alcohol acyltransferase (SAAT) gen...
Strawberry (Fragaria x ananassa) fruit accumulate (hydroxy)cinnamoyl glucose (Glc) esters, which may serve as the biogenetic precursors of diverse secondary metabolites, such as the flavor constituents methyl cinnamate and ethyl cinnamate. Here, we report on the isolation of a cDNA encoding a UDP-Glc:cinnamate glucosyltransferase (Fragaria x ananassa glucosyltransferase 2 [FaGT2]) from ripe str...
the present research was carried out under hydroponic culture to evaluate the interaction between salicylic acid (sa), nickel (ni) on vegetative and reproductive growth of strawberry plants as a factorial experiment in a completely randomized design. well-rooted daughter plants of pajaro cultivar, were potted in 3 l plastic pots and were sprayed with sa at concentrations of 0, 1, 2 and 3 mm and...
in this investigation the effect of external field on the electron density of nanostructures of cds, cdse, cdte, gaas and polymeric structure of three, four, five and six units of cds as a kind of nanosolar cells has been studied theoretically. as modeling this system in nanodimension, molecular structures has used. specific properties of molecular structures permit us to consider different sym...
This investigation was to evaluate fruit color and study the effect of processing on color quality of strawberry products. Three color instruments with different viewing angles, viewing areas, and sample presentation geometries were compared for their effectiveness in measuring CIEL*C*h(o) color values for fresh fruits of 6 strawberry genotypes. There were significant differences between genoty...
BACKGROUND AND AIM Free radicals are implicated in the aetiology of gastrointestinal disorders such as gastric ulcer, colorectal cancer and inflammatory bowel disease. Strawberries are common and important fruit due to their high content of essential nutrient and beneficial phytochemicals which seem to have relevant biological activity on human health. In the present study we investigated the a...
Strawberry fruits (Fragaria vesca) are valued for their sweet fruity flavor, juicy texture, and characteristic red color caused by anthocyanin pigments. To gain a deeper insight into the regulation of anthocyanin biosynthesis, we performed comparative metabolite profiling and transcriptome analyses of one red-fruited and two natural white-fruited strawberry varieties in two tissues and three ri...
This study investigated the occurrence of resveratrol in Fragaria x ananassa Duchesne and the effect of preharvest conditions on resveratrol content. Both cis- and trans-resveratrol were detected in strawberry achenes (seeds) and pulp (receptacle tissue). Resveratrol was found to be higher in achenes than in fruit pulp. The levels of resveratrol were affected by genotype variations, fruit matur...
Abstract During postharvest life, strawberry fruit as a perishable commodity exhibiting short shelf life suffers from fungal decay that severely limits its marketability and nutritional value. Herein, we investigated the mechanisms activated by exogenous phytosulfokine ? (PSK?) application at 150 nM to delay senescence relieve in during storage 4 °C for 18 days. Our results showed higher extrac...
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