CONTEXT Although studies support the efficacy of the Foley catheter (FC) as a cervical ripening agent in pregnant women at term with intact membranes, its efficacy has not been well studied in women with premature rupture of membranes (PROM). OBJECTIVE To compare the interval to delivery in women with PROM who underwent induction of labor and cervical ripening with mechanical (FC) vs nonmecha...

Protein synthesis by intact Bartlett pear fruits was studied with ripening as measured by flesh softening, chlorophyll degradation, respiration, ethylene synthesis, and malic enzyme activity. Protein synthesis is required for normal ripening, and the proteins synthesized early in the ripening process are, in fact, enzymes required for ripening. (14)C-Phenylalanine is differentially incorporated...

The development or ripening of the oocyst of the coccidium of the rabbit is prevented by acridine hydrochloride provided that the cysts are exposed to the action of the chemical before development has started. After sporoblasts are formed acridine does not prevent further development. Many other substances, some of them known to be active against certain protozoan parasites, have no influence o...

Two main groups ofbacteria, classified as Gluconobacter and Lactobacillus, are present in ripening honey. A third bacterial group, classified asZymomonas, and several types of yeast are occasionally isolated. Both in natural honey and in synthetic syrup the bacterial population decreases in the course of the ripening process. Lactobacillus and Gluconobacter disappear after minimum moisture (abo...

in this study, the effect of addition of three different levels of microbial lipase (0, 4, and 8.0 g lipase in 100 kg milk) was investigated on the physiochemical properties, free fatty acids, textural properties, and microstructure of lighvan cheese during ripening. the addition of lipase did not significantly affect ph, acidity, moisture, and salt content of lighvan cheese, but increased its ...

‘Pink Lady’ apple fruit were evaluated for anti-oxidative stress at various stages of fruit maturity and ripening. Fruit were harvested at weekly intervals starting 7 days before anticipated commercial harvest up to 42 days after commercial harvest (DACH), and then fruit harvested at commercial maturity were allowed to ripen at 22 ± 0.5C for 20 days. Ethylene production and respiration rate inc...

Accumulation of beta-carotene during postharvest ripening of nine Thai mango cultivars was assessed after verifying extraction and high-performance liquid chromatographic quantification of the beta-carotene stereoisomers for this sample matrix. No relevant trans-cis isomerization was induced by the analytical procedure. The vitamin A potential of mangoes was evaluated at different ripening stag...