ライフサイエンスコーパス: ripening

1 the ethylene concentration needed for fruit ripening).

2 tures is not able to reverse the blockage in ripening.

3 ous soluble extracts, each with a controlled ripening.

4 biochemical phenomena responsible for cheese ripening.

5 lue was significantly favored (p < 0.001) by ripening.

6 atively regulated the postharvest strawberry ripening.

7 ripening initiation but is required for full ripening.

8 s of soluble sugars accumulate during banana ripening.

9 les in myometrial contractility and cervical ripening.

10 um harbors many members important for cheese ripening.

11 d epigenetic regulation of climacteric fruit ripening.

12 model plant for nonclimacteric fleshy fruit ripening.

13 erstanding of the molecular biology of fruit ripening.

14 act to control initiation and progression of ripening.

15 es were then determined at harvest and after ripening.

16 metabolic changes that occur in the acerola ripening.

17 n the volume of fruit odours produced during ripening.

18 al washed-rind hard cheese, over 160 days of ripening.

19 ce of salt, simulating cheese production and ripening.

20 sis, a characteristic feature of climacteric ripening.

21 ring mature green (MG) fruit transition into ripening.

22 rs of VOCs, characterized the late stages of ripening.

23 h continued decomposition at later phases of ripening.

24 a dysenterica) development, from anthesis to ripening.

25 /P4 signaling ratio is critical for cervical ripening.

26 nd that it is the most characteristic during ripening.

27 between tissues, which did not varied during ripening.

28 ulation of sHSPs is integral to tomato fruit ripening.

29 lene and CO2 production, thus delaying fruit ripening.

30 uid phase, the Bergeron process, and Ostwald ripening.

31 shy fruit with a rapid pulp softening during ripening.

32 nd 144 peptides, respectively, at the end of ripening.

33 he accumulation of xanthophyll esters during ripening.

34 mbers affecting tomato fruit development and ripening.

35 m content in fruit pericarp, decreased along ripening.

36 ephon and 1000 ppm acetylene against natural ripening.

37 tides rather than the deamidated ones during ripening.

38 d to controls, suggesting a further stage in ripening.

39 nd VOCs increased up to 4 times during fruit ripening.

40 ble for hydrolysis of proteins during cheese ripening.

41 2 ethylene biosynthesis and subsequent fruit ripening.

42 ) was first noticed in 2008, impacting grape ripening.

43 es and pectin, are all modified during fruit ripening.

44 in SlLHP1b down or upregulated fruits during ripening.

45 free and glycosylated VOCs during tamarillo ripening.

46 segments in the solid-state as a function of ripening.

47 e still intensively generated during overall ripening.

48 The importance of ethylene in controlling ripening 1727 IV.

49 The importance of MADS-RIN in controlling ripening 1729 V.

50 The influence of time (characterized by ripening), after 14 and 28 days of treatment, treatment

51 riptional changes during berry formation and ripening allowed us to determine the transcriptomic trai

52 nvariant as the nanodroplets grow by Ostwald ripening and also with substitution of different counter

53 described by various models, such as Ostwald ripening and coalescence.

54 t dimethyl-PGE2 resulted in preterm cervical ripening and delivery in mice.

55 Both glucose and fructose increased during ripening and demonstrated a positive correlation on form

56 Berries were collected during ripening and dissected in skins and seeds.

57 Suppression of ERF4 or TPL4 promoted fruit ripening and ethylene production.

58 t of seed population, collection year, after-ripening and incubation conditions on seed dormancy and

59 olic composition of these oils improved with ripening and keeping the peel during the pressing proces

60 of pregnancies undergo induction of cervical ripening and labor with prostaglandin (PG) E2 or PGE ana

61 rticles occurs via both conventional Ostwald ripening and nonclassical crystallization by particle at

62 -PGDH activators to prevent preterm cervical ripening and preterm birth.

63 ations for the control of premature cervical ripening and prevention of preterm birth in humans.

64 es reveals major trends during acerola fruit ripening and shed lights on ascorbate, ethylene signalli

65 (immediately after manufacturing, and during ripening and storage).

66 1% CNC, and 2% CH was suggested for delaying ripening and superficial scald of 'Bartlett' pears durin

67 iated berry softening are the first steps in ripening and that delaying cell expansion can delay ripe

68 ed that the metabolic profile changed during ripening and that the metabolites that mostly discrimina

69 xture, the regulation of flowering and fruit ripening and the resistance to pathogens.

70 Auxins are inhibitors of grape berry ripening and their application may be useful to delay ha

71 and metabolites currently available in fruit ripening and will serve as a blueprint for future biolog

72 e and the receptacle at four stages of fruit ripening, and of the roots and leaves of strawberry (Fra

73 , floral transition, stress responses, fruit ripening, and root development.

74 nterconnectedness of fruit cold response and ripening, and showed how cold stress reconfigures the la

75 Ripening anticipation and higher carotenoid levels obser

76 ivotal role of the switch genes in grapevine ripening, as well as their possible contribution to indu

77 binding occurs preferentially to regions of ripening-associated chromatin marked by histone H3K27me3

78 kage revealed that cold irreversibly impairs ripening-associated membrane liquefaction; MRI also show

79 Ripening-associated modifications in cell wall compositi

80 s generated by CRISPR/Cas9 initiated partial ripening at a similar time to wild-type (WT) fruits but

81 aroma, however, pre-harvest growth, stage of ripening at harvest, post-harvest processing and storage

82 sport through interfacial contact or Ostwald ripening at super-saturating conditions and was also obs

83 the quantification of ethylene emitted from ripening bananas, demonstrating its potential applicatio

84 A characteristic ripening behavior is observed, where these islands becom

85 The postharvest ripening behaviour of mangoes (Mangifera indica L.) and

86 Following cold treatment, the ripening behaviour of the three groups of fruits was ana

87 thway, while the genes down-regulated during ripening belonged mainly to the flavonoid pathway, and t

88 esis and the accumulation of anthocyanins in ripening berries.

89 Tarocco "Sant'Alfio" is a late ripening blood orange cultivar.

90 vior of red and white berry genotypes during ripening but also reflected the differential accumulatio

91 not only myometrial contraction and cervical ripening but also the expression of the rate-limiting en

92 processes; however, the regulation of fruit ripening by calcium remains largely uncharacterized.

93 of grape (Vitis vinifera L.) berries delays ripening by inducing changes in gene expression and cell

94 would affect flavonoid content during berry ripening by means of changes of the berry microclimate (

95 explore the regulation of bell pepper fruit ripening by noncoding RNAs (ncRNAs), we examined their e

96 d also FvXTH6 might promote strawberry fruit ripening by the modification of cell wall components.

97 Understanding metabolic variation during ripening can shed light on truffle biology.

98 ion of the six genes studied: ACO1 and ACS2 (ripening), CBF1 (cold response), DHN, AOX1a and LoxB (st

99 ent from Peru were arranged in a postharvest ripening chamber in two different ways enabling differen

100 a high correlation with the position in the ripening chamber.

101 moisture losses but didn't affect the normal ripening changes in the microbiological, chemical and te

102 hes to alcohol management under milder grape ripening conditions and builds on an existing study with

103 ships between ethylene, MADS-RIN and NACs in ripening control.

104 e importance of Brevibacterium as key cheese ripening cultures beyond their contribution to cheese fl

105 mination at 7, 21, 35, and 150 days of after-ripening (DAR), and for SL measured by the seed decay ra

106 the factors were established, mostly between ripening degree and malaxation temperature: the effect o

107 The interactive effects of ripening degree, malaxation duration and temperature on

108 Olives were picked at three ripening degrees with International Olive Council indice

109 duce that slows down food decay by retarding ripening, dehydration, and microbial invasion is reporte

110 that could be partially associated to their ripening-dependent antimicrobial activities, whereas sai

111 The physiological ripening disorder berry shrivel (BS) is characterized by

112 as their possible contribution to induce the ripening disorder berry shrivel, although it remains unc

113 replacement, the Kirkendall effect, Ostwald ripening, dissolution-regrowth, and the surface-protecte

114 of bananas while ensuring the properly fruit ripening during 10d of ambient storage.

115 actions and are clinically used for cervical ripening during pregnancy.

116 s in the antioxidant processes, delaying the ripening during room temperature of storage.

117 tial applications in the monitoring of fruit ripening during storage.

118 layer growth of a platinum shell via Ostwald ripening during the oxygen annealing treatment.

119 in a way similar to the conventional Ostwald ripening, during which larger droplets grow at the expen

120 The ripening effect has been observed in firmness evolution

121 enomic analysis showed that important cheese ripening enzymes are conserved among the genus Brevibact

122 Ripening events are accompanied by gradual depolymerizat

123 at lead to ethylene synthesis and downstream ripening events determining quality.

124 Ripening exhibited the strongest effect, and malaxation

125 The process of grape berry ripening follows three phases with distinct metabolic pr

126 arison to reference fruits after postharvest ripening for 78 h.

127 Acerola is a fast growing and ripening fruit that exhibits high amounts of ascorbate.

128 Because only D. suzukii attacks ripening fruits in its area of invasion, parasitoids fro

129 st exclusively specific to larvae feeding in ripening fruits.

130 ia ERFs, are required for full expression of ripening genes.

131 esponses of pear to cold-temperature-induced ripening have been well characterized, but the molecular

132 r to CA storage reduces more drastically the ripening heterogeneity in middle season fruit.

133 Ripening heterogeneity of Hass avocados results in incon

134 atmosphere (CA) storage on the reduction of ripening heterogeneity.

135 n be applied to successfully inhibit Ostwald ripening in a multitude of foam and emulsion application

136 stics of the Ras cheese were assessed during ripening in comparison to the uncoated cheese.

137 f cold-induced transcriptional regulation of ripening in European pear, as well as a unique comparati

138 Ripening in goat's skin caused the differences in chemic

139 tohormone composition throughout grape berry ripening in healthy and BS berries in Vitis vinifera L.

140 flavonoids and capsianosides decreased with ripening in leaves, but organic acids, monosaccharides,

141 To investigate their role in fruit ripening in more detail, the coding sequences of FvXTH9

142 c level, thus opening avenues for consistent ripening in pear and possibly other fruit.

143 ly imprinted silica nanoparticles by Ostwald ripening in the presence of molecular templates immobili

144 On the other hand, preterm cervical ripening in the second trimester predicts preterm birth.

145 avor ripening was more consistent with sugar ripening in the warmer vintage 2016.

146 logies implicated in glyoxylic acid-mediated ripening, including AOX, TCA cycle, fatty acid metabolis

147 This is to test the effects of cultivars and ripening index essentially on phenolic composition in ol

148 d changes were recorded in respiration rate, ripening index, and instrumental colour values in case o

149 In the present study, we associated ripening-induced modifications in the profile of caroten

150 tins that were modified by natural action of ripening-induced pectinolytic enzymes.

151 The subsequent ripening-induced transformation of chloroplasts to tubul

152 RIPENING INHIBITOR (RIN)-deficient fruits generated by C

153 the nanoemulsions decreased with increasing ripening inhibitor concentration which was attributed to

154 of this research was to study the impact of ripening inhibitor level and type on the formation, stab

155 ree SlBBXs were transcriptionally induced by RIPENING INHIBITOR master transcriptional factor, as wel

156 emulsions also depended on the nature of the ripening inhibitor used: palm approximately corn>canola>

157 med by titrating a mixture of essential oil, ripening inhibitor, and surfactant (Tween 80) into 5mM s

158 at they did produce was sufficient to enable ripening initiation and this could be suppressed by the

159 ty that MADS-RIN itself is not important for ripening initiation but is required for full ripening.

160 -mediated downregulation of SlLHP1b advanced ripening initiation, climacteric ethylene production, an

161 ric anthocyanin, sugars, and minerals during ripening (intermediate and ripe stages).

162 olanaceae clades, and that climacteric fruit ripening involves a differential regulation of relativel

163 Understanding the regulation of fleshy fruit ripening is biologically important and provides insights

164 hat the basic gene network controlling fruit ripening is conserved in different Solanaceae clades, an

165 course physiological analysis revealed that ripening is evident from decreased fruit firmness and in

166 However, to date, their function in fruit ripening is largely unknown.

167 er their importance in plant development and ripening is now becoming well established and new inform

168 During long-term ripening, Lb. plantarum grew faster when co-cultured wit

169 The results revealed that inducing ripening lowers the content of phenolics, flavonoids and

170 Chlorella sp. + PSO coatings retarded ripening, maintained firmness, mass, and a greener color

171 The coatings controlled ripening, maintaining peel and pulp colors, firmness, so

172 extracted from intermediate phases of papaya ripening markedly decreased cell viability, induced necr

173 The lower expression at veraison of several ripening master regulators "switch genes" can play a cen

174 he spheres develop via an inside-out Ostwald ripening mechanism.

175 ts of representative ethylene-responsive and ripening-modulated genes confirmed and validated sHSP tr

176 can involve Ostwald ripening or Smoluchowski ripening (NC diffusion and coalescence).

177 which permitted to monitor and visualise the ripening of Formaggetta, a commercial semi-hard cheese t

178 an important phytohormone that promotes the ripening of fruits and senescence of flowers thereby red

179 nto the effectiveness of HS in synchronizing ripening of Hass avocados.

180 Ethylene initiates ripening of mature green fruit, upregulates RIN expressi

181 decreased levels of phenolic content during ripening of plantain were negatively correlated with acr

182 ds (FAAs) and free fatty acids (FFAs) during ripening of raw sheep's milk Tulum cheeses in goat's ski

183 and sucrose in the regulation of postharvest ripening of strawberry.

184 ion, providing additional NC sources for the ripening of the primarily nucleated larger and stable se

185 Ripening of tomato fruit is a complex tightly orchestrat

186 cold temperature conditioning treatments for ripening of two pear cultivars, 'D'Anjou' and 'Bartlett'

187 The effect of ripening on the evolution of the volatomic pattern from

188 The effect of ripening on the formation of acrylamide in deep fried pl

189 the metabolome of 'Honeycrisp' apples during ripening on the tree.

190 he upregulation of PYP1,2 and 6 genes during ripening only in orange-pigmented fruits.

191 iously suggested as master regulators of the ripening onset in grape berries, were strongly lower exp

192 ion of switch genes hint towards a disturbed ripening onset.

193 e or amplify low-dose PGE2-mediated cervical ripening or (ii) EP2 receptor antagonists, HDAC4 inhibit

194 ered by coarsening which can involve Ostwald ripening or Smoluchowski ripening (NC diffusion and coal

195 Upon ripening, other three SlBBXs were transcriptionally indu

196 which changes overall network signaling and ripening outcomes.

197 nd involving substantial accumulation during ripening/overripening.

198 During intermediate phases of papaya ripening, partial depolymerization of pectin to small si

199 dation to deliver energy for the alternative ripening pathways.

200 me points based on colour changes during the ripening period.

201 nantly from the fat increases over a 450-day ripening period.

202 Formulation, fermentation and drying-ripening periods showed distinct and characteristic meta

203 Later during the ripening phase and with visible symptoms of the disorder

204 Si, particularly during the reproductive and ripening phases.

205 cally reprogram sweet cherry development and ripening physiognomy.

206 Berry shrivel (BS) is a ripening physiological disorder affecting grape berry wi

207 l role in the induction of the berry shrivel ripening physiological disorder in grapevine.

208 nt of the mangoes significantly impacted the ripening procedures.

209 and substrate, thus slowing down the Ostwald ripening process during post-oxidative calcination to re

210 dine, and spermine were decreased during the ripening process in the pulps.

211 f the NPls are ultimately restored through a ripening process that produces single-crystalline NPls m

212 The results suggested that the postharvest ripening process was dependent on the signal triggered b

213 Phosphate ions act as a catalyst in the ripening process which is driven by differences in surfa

214 ipolytic phenomena, decisive steps in such a ripening process, could be monitored through the NMR spe

215 n of the MOF was found to undergo an Ostwald ripening process, during which the defects also evolve:

216 To determine the effect on ripening process, fruits were submitted to water loss, t

217 starch is an alternative to delay the fruit ripening process.

218 dified atmosphere around the fruit, delaying ripening process.

219 food processing, e.g., to control the cheese-ripening process.

220 atability to animals during the pepper fruit ripening process.

221 , fruits were sampled from weeks 1-14 of the ripening process.

222 ning that both treatments can rise the fruit ripening process.

223 or further investigations of the postharvest ripening processes to increase mango quality.

224 tion were linked to the ethylene pathway and ripening processes.

225 ed for flavor improvement or acceleration of ripening processes.

226 re required for completion of the full fruit-ripening programme.

227 g and that delaying cell expansion can delay ripening providing a possible mechanism for the observed

228 einforced the role played by ethylene in the ripening receptacle.

229 Tomato is a model for ripening regulation, which requires ethylene and master

230 Furthermore, SlLHP1b protein interacts with ripening regulator MSI1, a subunit of the PRC2 complex.

231 Interactions between components of the ripening regulatory network 1734 VI.

232 The ripening regulatory network involves master and downstre

233 ressive Complex 1 (PRC1)-like protein with a ripening-related expression pattern, represses fruit rip

234 hermore, the H3K27me3 levels in chromatin of ripening-related genes is negatively correlated with acc

235 Ripening-related genes were significantly upregulated in

236 ed transcription factors, including renowned ripening-related regulators and elements of ethylene sig

237 Ripening requires initiation, activation and coordinatio

238 it to glyoxylic acid triggers an accelerated ripening response.

239 at blocks ethylene perception and downstream ripening responses in climacteric fruit imparting a long

240 l triggered by ABA and differed from in vivo ripening, resulting in fruits with altered chemical comp

241 phytohormone primarily responsible for fruit ripening) share the capability of strong back-pai-bondin

242 with the pattern of these genes during berry ripening showed that the effect on transcription is a mi

243 Correspondingly, genes related to ripening, softening, cell wall strengthening, stress res

244 ophilized flowers harvested at the middle of ripening stage (A) could be employed to produce mainly p

245 yield was also evaluated with respect to the ripening stage and malaxation time.

246 lity of avocado oil is affected by the fruit ripening stage and peeling, and the drying process used.

247 n, we proposed to study the influence of the ripening stage and the lyophilization of cardoon flowers

248 ion of samples according to year of harvest, ripening stage and variety.

249 this trial we studied the influences of the ripening stage at harvest (mature-ripe or green-ripe) on

250 observed genotypes and in dependence of the ripening stage at harvest.

251 During the late ripening stage of the grape, a direct nexus between suga

252 stages in order to investigate the impact of ripening stage on their association.

253 Thus the selection of proper ripening stage renders reduced formation of acrylamide i

254 last DNA from rice leaves collected at early ripening stage was more methylated than the amyloplast D

255 ne content varied according to the genotype, ripening stage, fruit tissue and thermal processing.

256 erols) were found for olives at medium-early ripening stage.

257 fferentiation of Uveira berries according to ripening stage.

258 d a higher concentration in the intermediate ripening stage.

259 conventional method for both early and late ripening stages (900.8 +/- 10.3 and 571.9 +/- 9.9 mg/kg

260 d esters were the predominant classes in the ripening stages - green, break and ripe.

261 t mostly discriminated truffles in the early ripening stages belonged to the classes of carbohydrates

262 of T. melanosporum were studied at different ripening stages by means of a metabolomic approach using

263 Furthermore, our study demonstrated that the ripening stages of jucara fruit influenced the bioaccess

264 from Cabernet Sauvignon grapes at different ripening stages vary greatly.

265 Early and late olive ripening stages were also considered.

266 he antioxidant scavenging system in advanced ripening stages, causing oxidative stress, is one of the

267 xidant capacity in jucara fruit during seven ripening stages.

268 nthal, oleacein, and elenolic acid, for both ripening stages.

269 id and trigalloyl glucose at the first three ripening stages.

270 owed expressive antioxidant capacity in both ripening stages: 2569.28 to 5066.35mg AAE 100g(-1) DW fo

271 (Physalis peruviana L.) fruits differing in ripening states and in different fruit fractions (peel,

272 ion in fruits from 30 d after anthesis until ripening, suggesting that CmOr regulates the chloroplast

273 During ripening, the expression of Pru p 3 were observed mainly

274 During ripening, the fruit experience high respiratory rates le

275 that accumulate starch in the fruits before ripening, the non-climacteric grapes ripe with no previo

276 ing multiple metabolic pathways to stimulate ripening through an alternate mechanism.

277 n Vorarlberger Bergkase rinds throughout the ripening time.

278 s femoris muscle) was evaluated at different ripening times (9, 12, 15, 18 and 24 months of processin

279 ckthorn (Hippophae rhamnoides L.) of various ripening times.

280 t can change both in colour and scent during ripening to attract frugivores.

281 described to play a role in fruit during the ripening transition.

282 , were quantified during different stages of ripening using HPLC and correlated with acrylamide forma

283 arations, such as fermentation, brewing, and ripening, using untargeted mass spectrometry and molecul

284 -related expression pattern, represses fruit ripening via colocalization with epigenetic mark H3K27me

285 and mRNAs associated with bell pepper fruit ripening was developed that provides a foundation for fu

286 estimating pH and anthocyanin content during ripening was evaluated for vintages and varieties not em

287 context, the de-pectination observed during ripening was found to enhance this deconstruction or "op

288 ed heat index, it could be found that flavor ripening was more consistent with sugar ripening in the

289 At the onset of ripening, we identified various calcium-affected genes,

290 ic acid (ABA) and sucrose on the postharvest ripening were also evaluated.

291 epresenting the colour change during storage/ripening were developed for the three types of fat, and

292 walls, especially at the earliest stages of ripening, were found to be more intact in 2015 than in 2

293 acids and ketones gradually increased during ripening, whereas monoterpenes significantly decreased.

294 ded by asymptomatic cervical remodelling and ripening, which can be seen on trans-vaginal ultrasound

295 pe strawberries resulted in the induction of ripening, which is dependent on ABA and its derivatives.

296 to the high respiratory rate, and consequent ripening, which limits the marketing period in distant r

297 the precursor supply drives vertical Ostwald ripening, which prevents secondary nucleation despite hi

298 nerally, small NCs sinter rapidly by Ostwald ripening, while larger NCs sinter slowly by crystallite

299 be used to monitor umbu fruit quality during ripening with suitable accuracy.

300 ation decreased during fruit development and ripening, with transcript levels decreasing more than pr