Previous investigations on the phenolic constituents of Theobroma cacao L. have been largely limited to studies on the polyphenols of the ripe bean (Forsyth, 1952, 1955; Forsyth & Quesnel, 1957), which have been shown to be of major importance in determining the taste characteristics of processed cacao. Studies are now being pursued in this Laboratory on the nature of the factors determining th...

Unraveling the complexity underpinning nitrogen (N) use efficiency (NUE) can be physiologically approached via examining grain N sources and N internal efficiency (NIE) (yield to plant N content ratio). The main objective of this original research paper is to document and understand sorghum NUE and physiological mechanisms related to grain N dynamics. The study of different grain N sources, her...

Myrtle (Myrtus communis L.) is an important medicinal plant, of which all parts have pharmaceutical and nutritional applications distributed throughout the southwest regions Iran. The aerial myrtle were collected at different phenological stages (vegetative, flowering, unripe fruit ripening stages, after fully mature dispersal stage) from Fars Province Iran analyzed with GC–FID GC–MS. All data ...

The present work aimed at investigating changes in growth and some metabolic activities in NaCl-stressed bean plants, and assessing the role of ascorbic acid to alleviate these changes. The field experiment was carried out to study the response of presoaked fava bean seeds (Vicia fava cv. Misr 2) in freshly prepared ascorbic acid (50 ppm ≈ 0.3 mM; as recommended dose as described by  El-Tayeb, ...

Preparation of high-quality proteins from cacao vegetative organs is difficult due to very high endogenous levels of polysaccharides and polyphenols. In order to establish a routine procedure for the application of proteomic and biochemical analysis to cacao tissues, three new protocols were developed; one for apoplastic washing fluid (AWF) extraction, and two for protein extraction--under dena...