Artificial Ripening
Mostrando 1-6 de 6 artigos, teses e dissertações.
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1. Fenologia, Produção e Pós-colheita de frutos de buriti (Mauritia flexuosa L.f) em três veredas do cerrado no estado de Goiás. / Phenologu, Production and post-harvest e fruit buriti (Mauritia flexuosa L.f) into three palm swamp of the savanna in Goias state.
Este trabalho objetivou caracterizar a fenologia, a produção e pós-colheita de frutos da palmeira buriti no Cerrado, bem como fatores impactantes sobre sua produção. O estudo foi desenvolvido em três veredas com três formas distintas de ocupação das bordas. Os buritizeiros foram caracterizados quanto a altura, diâmetro a altura do peito, número de
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 25/05/2010
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2. Fenologia, Produção e Pós-colheita de frutos de buriti (Mauritia flexuosa L.f) em três veredas do cerrado no estado de Goiás. / Phenologu, Production and post-harvest e fruit buriti (Mauritia flexuosa L.f) into three palm swamp of the savanna in Goias state.
Este trabalho objetivou caracterizar a fenologia, a produção e pós-colheita de frutos da palmeira buriti no Cerrado, bem como fatores impactantes sobre sua produção. O estudo foi desenvolvido em três veredas com três formas distintas de ocupação das bordas. Os buritizeiros foram caracterizados quanto a altura, diâmetro a altura do peito, número de
Publicado em: 2010
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3. Uronic Acid Products Release from Enzymically Active Cell Wall from Tomato Fruit and Its Dependency on Enzyme Quantity and Distribution 1
Isolated cell wall from tomato (Lycopersicon esculentum Mill. cv Rutgers) fruit released polymeric (degree of polymerization [DP] > 8), oligomeric, and monomeric uronic acids in a reaction mediated by bound polygalacturonase (PG) (EC 3.2.1.15). Wall autolytic capacity increased with ripening, reflecting increased levels of bound PG; however, characteristic o
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4. Temporal Stability and Biodiversity of Two Complex Antilisterial Cheese-Ripening Microbial Consortia
The temporal stability and diversity of bacterial species composition as well as the antilisterial potential of two different, complex, and undefined microbial consortia from red-smear soft cheeses were investigated. Samples were collected twice, at 6-month intervals, from each of two food producers, and a total of 400 bacterial isolates were identified by F
American Society for Microbiology.
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5. Isolation, Characterization, and Cloning of α-l-Arabinofuranosidase Expressed during Fruit Ripening of Japanese Pear
α-l-Arabinofuranosidase (α-l-arafase) was purified from fruit of Japanese pear (Pyrus pyrifolia). The enzyme solubilized from the cell wall by NaCl and Triton X-100 had the homogeneity of a single 62-kD polypeptide on SDS-PAGE after purification through the steps of hydroxyapatite, anion-exchange chromatography, and size-exclusion chromatography. A related
American Society of Plant Biologists.
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6. Plant enolase: gene structure, expression, and evolution.
Enolase genes were cloned from tomato and Arabidopsis. Comparison of their primary structures with other enolases revealed a remarkable degree of conservation, except for the presence of an insertion of 5 amino acids unique to plant enolases. Expression of the enolase genes was studied under various conditions. Under normal growth conditions, steady-state me