ライフサイエンスコーパス: ripe

1 t maturity stages (under-, optimal- and over-ripe).

2 at three maturity stages (green, turning and ripe).

3 four stages of development, from immature to ripe.

4 scence and ripening characteristics of Never-ripe.

5 es in the ripening stages - green, break and ripe.

6 with the highest level of vitamin C in under-ripe (125.87mgkg(-1)) and optimally mature fruit (127.66

7 pe of the dominant Green-ripe (Gr) and Never-ripe 2 (Nr-2) mutants of tomato is the result of reduced

8 on of the dominant Green-ripe (Gr) and Never-ripe 2 (Nr-2) mutants of tomato.

9 They regained binding of STF-1 and RIPE-3b1 activator and had a partial but minimal return

10 es in glucotoxic betaTC-6 cells deficient in RIPE-3b1 activator but not STF-1 did not demonstrate an

11 Recently, RIPE-3b1 activator was cloned and identified as the mamm

12 moter transcription factors (PDX-1/STF-1 and RIPE-3b1 activator), insulin content, and glucose-induce

13 n as GSTF, IDX-1, IPF-1, PDX-1, and GSF) and RIPE-3b1 activator, are associated with this glucotoxic

14 Since the STF-1, but not the RIPE-3b1 activator, gene has been cloned, we examined it

15 ranscription factors, most notably PDX-1 and RIPE-3b1 activator, to the promoter region of the insuli

16 nsulin gene transcription factors, STF-1 and RIPE-3b1 activator.

17 We conclude that loss of RIPE-3b1 activity precedes loss of STF-1 activity in glu

18 reases in insulin gene expression, STF-1 and RIPE-3b1 binding, and insulin gene promoter activity sti

19 ion and predict that eventual cloning of the RIPE-3b1 gene will allow cotransfection studies with bot

20 In this study, we observed that the loss of RIPE-3b1 occurs much earlier (79% decrease at passage [p

21 absence of NAC transcriptional activation in ripe A. chinensis fruit can account for the low accumula

22 High rates of terpinolene production in ripe Actinidia arguta fruit were correlated with increas

23 ree progressing post-harvest stages of fully ripe air-freighted and green-ripe sea-freighted fruits,

24 Optimally ripe and over-ripe blackberries contained significantly

25 erent Estonian apple cultivars using unripe, ripe and overripe apples, and six different commercial y

26 we analyzed the transcriptomes of peels from ripe and overripe mango fruit using RNA-Seq.

27 ells (PC), stone cells (ST) and skin (SK) at ripe and overripe stage were characterized using UV-Vis

28 s and cell walls were extracted from pear at ripe and overripe stages in order to investigate the imp

29 X mRNA and protein are present in breaker to ripe and red-ripe stages, respectively.

30 ura) is a recent invader that infests intact ripe and ripening fruit, leading to significant crop los

31 robust technique for gender determination of ripe and spent mussels.

32 udy, we compared the antioxidant activity of ripe and unripe acerola extracts with synthetic antioxid

33 ffects of ripeness (nearly ripe, ripe, fully ripe) and cultivar ('Blink', 'Polka' and 'Senga Sengana'

34 assified (85.7% green, 80% spotted and 78.9% ripe) and furthermore the validation classified the 69.6

35 ease as the fruit ripened from under-ripe to ripe, and then decreased in over-ripe fruit.

36 For ripe animals, all techniques yielded high classification

37 rylation pattern was also observed for Never ripe, another ripening-related receptor.

38 npeeled microwave dried pulp (from unripe or ripe avocados) showed the highest induction period (54.2

39 his study was to extract soluble sugars from ripe banana (Musa cavendishii var. Nanicao) to obtain a

40 ariety as reflected by a lower percentage of ripe berries and smaller sized berries on ABA treated bu

41 and marketing of inedible, immature or over ripe berries.

42 Optimally ripe and over-ripe blackberries contained significantly higher levels

43 Over-ripe blackberries were distinguished by the highest cont

44 Although the flavonoid constituents of ripe blueberries are known, the molecular genetics under

45 the content of individual phytochemicals in ripe blueberries.

46 ntiserum detected expansins in extracts from ripe, but not preripe tomato fruit, in agreement with th

47 Ripe Cara Cara sweet orange contains 25 times as much ca

48 Ripe cashew apple (Anacardium occidentale; 178.34 mg/100

49 eparation of both varieties; yet, except for ripe Catuai, no separation was achieved for the degree o

50 ormone biosynthesis, but is also produced by ripe citrus fruit peels.

51 In ripe cv. Chanee fruit the main carotenoids were beta-car

52 of antioxidant extraction conditions from a ripe edible fruits of Zizyphus lotus (L.) with an ultras

53 logy with the previously described Nr (Never-ripe) ethylene receptor of tomato we now refer to this g

54 mutant impaired in ethylene perception-Never ripe-exhibited a significant reduction in disease sympto

55 The primary function of ripe, fleshy fruit is to facilitate seed dispersal by at

56 creased the peak viscosity of the unripe and ripe flours.

57 The whole field is ripe for a comprehensive theory on protein adsorption.

58 The time is ripe for a fruitful combination of these findings with t

59 conventional statistical methods is not only ripe for actual use in critical care clinical research b

60 cated circuits underlying brain function are ripe for analysis.

61 he proposed biosynthetic pathway of 1 and is ripe for applications to the stereocontrolled synthesis

62 uantitative models has opened up new fields, ripe for attack by young synthesizers and theoreticians.

63 y identifies nodes of molecular intersection ripe for change by selective evolutionary pressures.

64 proved organic-light emitting diodes (OLEDs) ripe for commercial applications, as well as light-emitt

65 ingle molecules, thus rendering this process ripe for computational study.

66 will have application, and that the time is ripe for considering many optical devices in the seismic

67 taining DSCs and highlight areas that remain ripe for development and improvement.

68 speculating upon some of the open questions ripe for discovery.

69 Our findings suggest that NRTIs are ripe for drug repurposing in P2X7-driven diseases.

70 vidence that on-demand automotive fleets are ripe for electrification, adoption of battery electric v

71 implies that important similarities are now ripe for elucidation by emerging experimental approaches

72 and remarkable media attention, the time is ripe for epidemiologists to contribute their expertise t

73 We suggest that the time is ripe for experimentalists to use genomics in conjunction

74 lifespan, reflecting a common genetic basis ripe for exploration.

75 Those mechanisms are ripe for exploration.

76 h these pathways is controlled are two areas ripe for exploration.

77 is yet unknown, and this nascent subject is ripe for exploration.

78 ome potential understudied linkages that are ripe for further examination.

79 onal relationships at a level of granularity ripe for further experimentation.

80 ngle-cell transcriptomics and pinpoint areas ripe for further exploration.

81 what we know and to identify areas that are ripe for further investigation.

82 ces and to focus attention on areas that are ripe for further investigation.

83 The products are densely functionalized and ripe for further transformations, as demonstrated here b

84 s and suggest areas that may be particularly ripe for future discoveries, including the roles of thes

85 and its ecological niche and highlight areas ripe for future exploration.

86 le of plants, and illustrates areas that are ripe for future investigation.

87 t the critical unanswered questions that are ripe for future investigation.

88 aps in understanding CI's mechanism that are ripe for investigation from diverse subdisciplines in th

89 ovel studies and emphasize three major areas ripe for investigation using spatially explicit genomic-

90 promotion and tenure committees, the time is ripe for journals, bibliographic databases, and authors

91 road consensus emerged that the time was now ripe for launching such studies, and several common them

92 The time is ripe for natural resource managers and microbial ecologi

93 Overall, the time is ripe for new insights into how LPL-mediated lipoprotein

94 an still enter offices, where conditions are ripe for new particles to form, particularly where bioge

95 nity ecology, our synthesis highlights areas ripe for progress, including a theoretical framework tha

96 The field is ripe for prospective and longitudinal studies in high-ri

97 ese reasons, the study of cytokinesis is now ripe for quantitative, systems-level approaches.

98 of resolving this issue, and his proposal is ripe for re-evaluation in the light of recent research.

99 carceration peaks, we argue that the time is ripe for renewed interest in inmate society and its conn

100 functionality, and we argue that the time is ripe for revising the definition of a pseudogene.

101 tify four cross-cutting diversity challenges ripe for scientific exploration and opportunity: researc

102 Thus, this field is ripe for studies with single-molecule methodology.

103 er chemoprevention; so the time is more than ripe for such a unique trial.

104 e at an unprecedented pace, the field is now ripe for systematic and functionally relevant studies of

105 Basel in 1969, recognized that the time was ripe for the creation of an international society that w

106 in global health, this is nonetheless a time ripe for the development of critical care.

107 licated in tumorigenesis and define pathways ripe for the development of new therapeutic approaches:

108 Solid-solid phase transitions are processes ripe for the discovery of correlated atomic motion in cr

109 his emerging class of materials should prove ripe for the discovery of new catalysts for the transfor

110 The occasion is certainly ripe for the emergence of new concepts and ideas, as the

111 This enthusiasm creates an environment ripe for the premature diffusion of technologies such as

112 all fruit stages, showing greater values in ripe fruit (FRAP: 24 +/- 2 and 28 +/- 3 muM FeSO4/gFW; T

113 was unstable, and mRNA levels varied in red-ripe fruit among the lines.

114 king process was significant for seed fruit, ripe fruit and floral notes.

115 hile terpenic, floral, chemical, pungent and ripe fruit aroma compound series increased.

116 n of SolyPMEI with PME-1 was demonstrated in ripe fruit by gel filtration and by immunoaffinity chrom

117 were used to isolate cDNA clones from a red-ripe fruit cDNA library.

118 talytic ethylene biosynthesis of system 2 in ripe fruit delays senescence and preserves the fruit unt

119 Ripe fruit extracts proteolytically removed the NTT of 2

120 In addition, bioactive assays using ripe fruit extracts show presence of flavonol and anthoc

121 ruit accounts for the main properties of the ripe fruit for human consumption.

122 content of all three cognate amino acids in ripe fruit from the transgenic plants.

123 onses, but these responses are attenuated in ripe fruit infected by B. cinerea.

124 We show, however, that the susceptibility of ripe fruit is dependent on NOR but not on RIN and only p

125 The increase in LeRab1A mRNA expression in ripe fruit may be linked to increased synthesis and expo

126 is capitata, and the volatile composition of ripe fruit of each cv has been investigated, since under

127 e (PPO) was extracted and characterized from ripe fruit of Mauritia flexuosa.

128 1,4-beta-glucanase (EGase) was isolated from ripe fruit of strawberry (Fragaria x ananassa).

129 citrate and malate levels were increased in ripe fruit of the transgenic plants, and as a consequenc

130 When selecting an object such as a ripe fruit or sofa, we need to assess the object's stiff

131 , Cel2 mRNA abundance was reduced by >95% in ripe fruit pericarp and ca. 80% in fruit abscission zone

132 he double silenced lines exhibited an orange-ripe fruit phenotype due to highly reduced lycopene leve

133 hat selection of u inadvertently compromised ripe fruit quality in exchange for desirable production

134 ng of the PG gene, with PG mRNA abundance in ripe fruit reduced by 98% or more.

135 ild chilies to show that chemical defense of ripe fruit reflects variation in the risk of microbial a

136 enylpropanoid that contributes to flower and ripe fruit scent.

137 r in esters, showed very high values of both ripe fruit smell and sweet sensory traits.

138 One antisense line had red-ripe fruit that were 40% firmer than controls.

139 espite the virtual absence of carotenoids in ripe fruit the formation of phytoene in vitro was detect

140 In ripe fruit total carotenoid concentration (expressed per

141 The PGIP gene in immature and ripe fruit was rapidly up-regulated by fungal infections

142 1 month, the abundance of PGIP transcript in ripe fruit was substantially increased.

143 TAC and TPC in ripe fruit were 56.4 mg/100g and 196 mg gallic acid equi

144 were mainly expressed in flower, pollen and ripe fruit where the protein accumulated at breaker and

145 In mature green and red ripe fruit, 5-CH3-THF was the most abundant folate form.

146 s that despite the absence of carotenoids in ripe fruit, both the mutants have the enzymic capability

147 found to be greatest in the radial walls of ripe fruit, but immunocytolocalization using tissue prin

148 lly prominent among aroma series was that of ripe fruit, followed by the milky and chemical series.

149 reported as contributors to the aroma of the ripe fruit, suggesting that bound volatiles are probably

150 Malbec wines from Mendoza generally had more ripe fruit, sweetness, and higher alcohol levels, while

151 tabolites, which occur in fall leaves and in ripe fruit.

152 contributes to the eventual red color of the ripe fruit.

153 ated with the nutrient content and flavor of ripe fruit.

154 sferase activity was partially purified from ripe fruit.

155 the sugars that ultimately accumulate in the ripe fruit.

156 der-ripe to ripe, and then decreased in over-ripe fruit.

157 to elevated carbohydrates and carotenoids in ripe fruit.

158 ts, and leaves and a 15-kD species in mature ripe fruit.

159 ially expressed (DE) in mature green and red ripe fruit.

160 to levels that were even higher than in red, ripe fruit.

161 greatly reduced levels of acid invertase in ripe fruit.

162 ultural pest Drosophila suzukii lays eggs in ripe fruit.

163 ehyde and lowered 2-phenylethanol content in ripe fruit.

164 her levels of total sugars compared to under-ripe fruit.

165 c acid derivatives for 57% compared to under-ripe fruit.

166 und in the higher cluster and carotenoids in ripe fruit.

167 tioxidant capacity from small green to black ripe fruit.

168 We investigated whether a ripe-fruit specialist, the chimpanzee (Pan troglodytes v

169 ataset of C. annuum genes in unripe (UF) and ripe fruits (RF) in response to C. scovillei infection.

170 With the exception of Rosa, mature-ripe fruits are well-colored, sweet and aromatic, and be

171 uring ripening, leading to the production of ripe fruits characterized by both chlorophyll and carote

172 owth, resulting in smaller and lighter fully ripe fruits containing less dry matter and more water.

173 The LC-MS estimation of red-ripe fruits detected three folate forms, 5-CH3-THF, 5-CH

174 The MA revealed that in red-ripe fruits folate levels ranged from 4 to 60mug/100g fr

175 bolic profiling and (1)(3)C flux analysis of ripe fruits further revealed large increases in the leve

176 ose and fructose of methanolic extracts from ripe fruits of each variety were analysed.

177 was noticed in samples made of senescent or ripe fruits of the Lisgala variety.

178 ection of plants that did not naturally shed ripe fruits or seeds.

179 Ripe fruits were analyzed for numerous fruit metabolites

180 In conclusion, fully ripe fruits were best suited for jam processing.

181 arotenoid monoesters to diesters compared to ripe fruits were observed.

182 nt fruit fractions (peel, pulp, and calyx of ripe fruits) were investigated by HPLC-DAD-APCI-MS(n).

183 ominated by (all-E)-lutein (51%), whereas in ripe fruits, (all-E)-beta-carotene (55%) and several car

184 may be used to increase vitamin C content of ripe fruits, increasing fruit quality and value.

185 ere least stable in jams made from the least ripe fruits.

186 mmature unripe fruits and carotenoids in red ripe fruits.

187 rboxylase, PDC1, that is highly expressed in ripe fruits.

188 , occasionally toxic chemicals found in many ripe fruits.

189 o a subsequent decrease in soluble sugars in ripe fruits.

190 ber of bioactive compounds mainly studied in ripe fruits.

191 nsible for the bright colour of the flesh of ripe fruits.

192 Effects of ripeness (nearly ripe, ripe, fully ripe) and cultivar ('Blink', 'Polka' and 'Se

193 Regarding the juices, ripe Gala apple had the highest total aroma concentratio

194 83mg/L (unripe Lisgala juice) and 81.05mg/L (ripe Gala juice).

195 dentical to that encoded by the tomato Never ripe gene.

196 The peel of ripe goldenberries showed a 2.8 times higher total carot

197 nonripening phenotype of the dominant Green-ripe (Gr) and Never-ripe 2 (Nr-2) mutants of tomato is t

198 or ripening inhibition of the dominant Green-ripe (Gr) and Never-ripe 2 (Nr-2) mutants of tomato.

199 Mutations at the Green-ripe (Gr) and reversion to ethylene sensitivity1 (rte1)

200 lene responses and delay ripening -Nr (Never ripe), gr (green ripe), nor (non ripening), and rin (rip

201 ably high levels of alpha-amylase in harvest-ripe grain in the absence of rain or preharvest sproutin

202 e rot results from exceptional infections of ripe grape (Vitis vinifera) berries by Botrytis cinerea.

203 The method was validated on ripe grape samples of three cultivars, on berries develo

204 concentration in GAPs in the physiologically ripe grape.

205 n, pre-veraison, veraison, post-veraison and ripe (harvest), without any prior metabolite extraction.

206 e encoding actinidin, the major acidic CP in ripe Hayward fruit encoded by the ACT1A-1 allele.

207 olfactometry analysis of the hydrolysates of ripe 'Hayward' and 'Hort16A' revealed the presence of 2-

208 The time is now ripe, however, for full convergence of these two researc

209 The time is now ripe in which to begin to integrate these findings into

210 in bacteria, repeat induced point-mutation (RIPing) in fungi and for programming gene expression pat

211 Flours obtained from unripe and ripe inaja palm tree fruit pulp, as well as co-products

212 not significant contributors to the aroma of ripe kiwifruit.

213 cally distinct genes defined by GR and GREEN-RIPE LIKE1 (GRL1), creating the possibility of subfuncti

214 epi and dominant ethylene-insensitive Never-ripe loci has the same dark-grown seedling and vegetativ

215 Green and ripe mango peel powders (MPP) were added to normal rice

216 of sufficiently active endogenous enzymes of ripe mango were determined.

217 ced to at or below the limit of detection in ripe mature red fruit, suggesting that in pepper ripenin

218 fy ripening-related genes we have screened a ripe melon cDNA library and isolated two novel cDNA clon

219 e lipophilic and phenolic extractives of the ripe mesocarp of four cherimoya cultivars ('Perry Vidal'

220 It produces ripe metallic blue fruits throughout winter [1].

221 tially was evaluated using sexually mature ("ripe") mussels whose gender was clearly distinguishable

222 Never-ripe mutant fruit accumulate the 94-kD LOX mRNA to level

223 f all but the ethylene-insensitive nr (never-ripe) mutant.

224 d delay ripening -Nr (Never ripe), gr (green ripe), nor (non ripening), and rin (ripening inhibitor)

225 The ethylene-insensitive Never ripe (Nr) mutant displays increased tolerance to the vir

226 Ethylene-insensitive Never ripe (NR) tomato plants produced more below-ground root

227 nt in LeETR3, the gene encoding tomato NEVER RIPE (NR).

228 Mutation of an ethylene receptor (Never-ripe [Nr]), which reduces ethylene sensitivity and inhib

229 it - Jack fruit ripe, the king fruit - Mango ripe of Bangladesh and exotic fruits - Apple and Grapes.

230 mosphere) has been studied to preserve black ripe olives in acid medium for a year.

231 Therefore, ripe olives in acid medium must be packed in airtight co

232 effect of the latter was most pronounced for ripe olives, especially for 3,4-DHPEA-EDA, p-HPEA-EDA an

233 ening stage at harvest (mature-ripe or green-ripe) on quality of ready to eat mango fruits from nine

234 nuation coefficient (around 11-14%) than the ripe one due to changes in physiological properties and

235 or urban childhood asthma morbidity offers a ripe opportunity for intervention.

236 Our method presents a ripe opportunity to use data-driven approaches for advan

237 ces of the ripening stage at harvest (mature-ripe or green-ripe) on quality of ready to eat mango fru

238 s contained more phenolic compounds than the ripe or overripe, but the effect was dependent on cultiv

239 least documented in the literature, although ripe or rotting fruits play an important role as a food

240 toma floridae, was especially intense in the ripe ovaries.

241 ested at three different maturities (unripe, ripe, overripe, represented by Harvest 1, 2 and 3) and u

242 in young and developing tomato fruit and in ripe pear, avocado, and pepper, creep activity in ripe t

243 tiple events that collectively determine the ripe phenotype.

244 In this study the hulls of ripe pistachios were extracted with two organic solvents

245 ed avocado oils were obtained from unripe or ripe pitted avocados after drying peeled or unpeeled pul

246 eduction in foliar disease symptoms in Never ripe plants was a specific effect of ethylene insensitiv

247 ep-4 gene were generated in vivo by the gene RIPing procedure described by Selker and Garrett.

248 cal composition of the lipophilic extract of ripe pulp of banana fruit from several banana cultivars

249 terisation of polysaccharides extracted from ripe pulp of edible buriti, an exotic tropical fruit fro

250 hose polysaccharides were extracted from the ripe pulp.

251 upercritical carbon dioxide (SC-CO(2)), from ripe pumpkin, as free oil or as ready-to-mix oil/alpha-c

252 Ripe raspberries contain considerable amounts of free lu

253 sterified lutein increased and is present in ripe raspberries esterified with saturated fatty acids w

254 A subsequent decrease in eugenol content in ripe receptacles was also observed, confirming the invol

255 carotenoid biosynthesis genes, and the never-ripe receptor were clearly induced in pepper as in tomat

256 Effects of ripeness (nearly ripe, ripe, fully ripe) and cultivar ('Blink', 'Polka' a

257 detectable amounts of sugar alcohol in fully ripe Rubus fruit, with the exception of three out of 82

258 In contrast, post-harvest storage of green-ripe sea-freighted fruits resulted in an increased forma

259 stages of fully ripe air-freighted and green-ripe sea-freighted fruits, covering the relevant shelf-l

260 st storage on volatiles composition of green-ripe sea-freighted pineapple in comparison to air-freigh

261 The suppression of aroma volatiles at ripe stage in heat-treated fruit might adversely impact

262 ic acid, pH and TSS increased up to the full-ripe stage of all date types.

263 in the abundance of CHRC protein in the red-ripe stage of hp1 fruits compared with the wild type.

264 e applied a week prior to harvest during the ripe stage of physiological maturity.

265 ays before harvest (DBH), 15-DBH, and edible-ripe stage revealed that alpha-methylenecyclopropylglyci

266 sociated protein (CHRC) in hp1 fruits at red-ripe stage that is also reflected in its transcript leve

267 were unequivocally discriminated at the red ripe stage.

268 ripening from the immature-green to the red-ripe stage.

269 and bioactive components, especially in the ripe stage.

270 e, glucose, Ca, Na values were higher in the ripe stage.

271 but it impacts fruit softening after the red ripe stage.

272 d minerals during ripening (intermediate and ripe stages).

273 otein are present in breaker to ripe and red-ripe stages, respectively.

274 nd June plum (Spondias dulcis), at green and ripe stages.

275 In ripe strawberry (Fragaria x ananassa) fruit receptacles,

276 In ripe strawberry receptacles, where the expression of FaE

277 ion that gives rise to eugenol production in ripe strawberry receptacles.

278 ion (sigma), the rate at which the number of ripe T4 increases inside the bacterium during the rise p

279 ng compounds are major contributors to black-ripe table olive aroma: beta-damascenone, nonanal, (E)-d

280 Volatile constituents of commercial black-ripe table olives (Olea europaea) from the United States

281 Skin epithelial stem cells represent a ripe target for research into the fundamental mechanisms

282 ic acid than the national fruit - Jack fruit ripe, the king fruit - Mango ripe of Bangladesh and exot

283 tasis and thrombosis because the time is now ripe to apply this model to identify novel players that

284 tepped-care framework is an approach that is ripe to be scaled up, in particular through integration

285 Several claim-promoting conditions are ripe to promote the further growth of this litigation an

286 ovided, we argue that the time and tools are ripe to return to the underexplored aspects of gene func

287 to increase as the fruit ripened from under-ripe to ripe, and then decreased in over-ripe fruit.

288 As such, the time is ripe to systematize and integrate disparate (and seeming

289 The time now seems ripe to translate these advances in clinical trials.

290 The time is ripe to undertake an international effort to identify al

291 ,977-fold and 2,152-fold, respectively, from ripe tomato (Lycopersicon esculentum) pericarp.

292 duce many flavor volatiles characteristic of ripe tomato fruit and undergo similar changes in sugar c

293 om a PCR-based screen of a cDNA library from ripe tomato fruit.

294 ylhistamine-beta-glucoside was isolated from ripe tomato fruits and structurally characterized.

295 different tissues from mature green and red-ripe tomato fruits was found to be greatest in the radia

296 pear, avocado, and pepper, creep activity in ripe tomato showed qualitative differences, suggesting b

297 Gold) at the commercial harvest (CH) or tree-ripe (TR) stages were immediately exposed to cold treatm

298 Although ripe transgenic fruits exhibited higher amounts of tocop

299 s the typical uneven coloration of green and ripe wild-type fruit.

300 before ripening, the non-climacteric grapes ripe with no previous carbon reserves.