ライフサイエンスコーパス: ripening

1 diffusion and coalescence only (Smoluchowski ripening).

2 bility values decreased significantly during ripening.

3 ruit development and eventual maturation and ripening.

4 , the diffusion phenomena are crucial during ripening.

5 enhanced pathway by BZR1 during tomato fruit ripening.

6 oils decreased, linoleic acid increased with ripening.

7 fraction increased significantly throughout ripening.

8 protection, stress recovery and induction of ripening.

9 hysico-chemical changes in each fruit during ripening.

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

11 ng auxin-ethylene cross talk at the start of ripening.

12 for the first time in Nebbiolo grapes during ripening.

13 lant growth and development, including fruit ripening.

14 on of ascorbate in the later stages of fruit ripening.

15 duction, and maintains its crispiness during ripening.

16 IB disorder of pear fruit during storage and ripening.

17 proached the limit of 400mg/kg by the end of ripening.

18 otential in understanding BR-regulated fruit ripening.

19 ubled vitamin C contents at the end of fruit ripening.

20 n outcome of noble rot and red-skinned berry ripening.

21 involved in anthocyanin biosynthesis during ripening.

22 erised by higher proteolysis after 7 days of ripening.

23 educed kh remains functional late into berry ripening.

24 nd Conquista varieties, it was associated to ripening.

25 coalescence and, to a lesser degree, Ostwald ripening.

26 heat capacity), and is resistant to Ostwald ripening.

27 changes in Valdeon blue-veined cheese during ripening.

28 ne synthases that are expressed during fruit ripening.

29 er development, early fruit development, and ripening.

30 cts at pH 4.6 showed great complexity during ripening.

31 d by ethylene treatment (100ppm, 24h) before ripening.

32 iR157 or mature SlymiR157 results in delayed ripening.

33 h continued decomposition at later phases of ripening.

34 osette leaf photosynthesis and earlier fruit ripening.

35 a dysenterica) development, from anthesis to ripening.

36 /P4 signaling ratio is critical for cervical ripening.

37 nd that it is the most characteristic during ripening.

38 between tissues, which did not varied during ripening.

39 ulation of sHSPs is integral to tomato fruit ripening.

40 lene and CO2 production, thus delaying fruit ripening.

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

42 shy fruit with a rapid pulp softening during ripening.

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

44 ameters that could be modified to accelerate ripening.

45 Moscato bianco grapes were evaluated during ripening.

46 However, during ripening, a considerable amount of HDMF is metabolized t

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

48 umented to be functionally involved in fruit ripening although many miRNAs have been profiled in frui

49 hoots, ethylene can promote flowering, fruit ripening and abscission, as well as leaf and petal senes

50 B in the initiation of strawberry receptacle ripening and acting upstream of the known regulator ABA.

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

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

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

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

55 th regulator with roles in senescence, fruit ripening and environmental stress responses.

56 estricted to fruits, although upregulated by ripening and ethylene.

57 Ripening and growth were monitored by analyzing berry te

58 The effect of ripening and heat-processing on the in vitro bioaccessib

59 with total polyphenolic content (TPC) during ripening and high antioxidant capacity at all fruit stag

60 s contain 'non-ripening mutations' that slow ripening and improve shelf life, but adversely affect fl

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

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

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

64 the peptide module plays a critical role in ripening and ordering of the supramolecular assembly.

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

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

67 ruits displayed significant delay of on-vine ripening and prolonged shelf life over untransformed fru

68 ruit development and see its implications in ripening and quality of tomato fruits.

69 es are due to cell wall modifications during ripening and senescence and are associated to ethylene.

70 miR157 and SlymiR156 differentially modulate ripening and softening in tomato (Solanum lycopersicum).

71 and Arbequina virgin olive oils during olive ripening and storage (at 4 and 25 degrees C during 4 wee

72 polyphenoloxydase, PPO) enzymes during olive ripening and storage and to determine their capacity to

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

74 POX and PPO activities changes during olive ripening and storage.

75 formation of nanospheres, which then undergo ripening and structural conversions to form the final su

76 es were collected after 1, 28 and 71 days of ripening and subjected to SPME GC/MS analysis.

77 olysis, or those taking advantage of Ostwald ripening and the Kirkendall effect, are reviewed.

78 zed by numerous compositional changes during ripening and these changes contribute in their quality a

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

80 pmental processes, such as abscission, fruit ripening, and senescence.

81 sation processes, with an emphasis on Viedma ripening, and shows that to date many novel organic mole

82 d with maturity though textural changes with ripening appeared not related to pectin solubilization b

83 d downstream components involved in multiple ripening-associated events during tomato fruit ripening,

84 induced the expression of key regulators of ripening-associated pathways, some of which are distinct

85 Gemlik) were obtained at different stages of ripening based on skin color (green, purple and black).

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

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

88 esis and the accumulation of anthocyanins in ripening berries.

89 During ripening, biogenic amine and free amino acid content, mi

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

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

92 n conclusion, GLRaV-3 infection slowed grape ripening, but at equivalent ripeness to result in minima

93 wever SlymiR156 does not affect the onset of ripening, but it impacts fruit softening after the red r

94 oftening, without affecting other aspects of ripening, by silencing a gene encoding a pectate lyase.

95 During storage/ripening, changes in its physico-chemical quality parame

96 to fruits and in those of the Colourless non-ripening (Cnr) epimutant.

97 s epimutation and its cognate Colourless non-ripening (Cnr) phenotype in tomato.

98 Afterwards, we modulated ripening conditions and observed consistent changes in m

99 The utility of such genes as tools for ripening control is especially relevant in important par

100 group, and either can serve as a target for ripening control.

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

102 red between the cultivars according to olive ripening degree and storage conditions.

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

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

105 [RNAi]) were created and exhibited specific ripening delay and extended shelf-life phenotypes, inclu

106 nd dissolution of rotated domains, that is, 'ripening'; domain boundary motion within islands; and co

107 hose nearby in the matrix coarsen by Ostwald ripening due to the increased atomic mobility.

108 Cheese ripening duration and GLP-1 secretory responses were als

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

110 ) encoding transcription regulators of fruit ripening during different stages of fruit development.

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

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

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

114 Fruit development and ripening entail key biological and agronomic events, whi

115 Ripening events are accompanied by gradual depolymerizat

116 differences highlighted in the chronology of ripening events are critical for defining optimum harves

117 Physicochemical and physiological ripening events in cactus pear (Opuntia ficus-indica) fr

118 Ripening exhibited the strongest effect, and malaxation

119 g monoterpene production and other traits in ripening fruits.

120 It regulates expression of the key ripening gene LeSPL-CNR in a likely dose-dependent manne

121 Our results show that, although MADS box ripening gene necessity is conserved across diverse taxa

122 o the tomato (Solanum lycopersicum) RIN-MADS ripening gene.

123 file consistent with pit hardening and fruit ripening, generated at a post-transcriptional level.

124 Expression of other key ripening-genes was also up-regulated.

125 predominant flora during the early stages of ripening, gradually being replaced by moulds and yeasts

126 ies of Prunus persica at different stages of ripening (green, small orange, red) were studied.

127 Fruit ripening has been characterized as an oxidative phenomen

128 ducts directly on the grapes at the onset of ripening have a subsequent benefit to the production and

129 rties of this molecule in relation to cheese ripening have rarely been investigated.

130 ric respiration and reduced synthesis of the ripening hormone ethylene; in the most severe repressed

131 nols were generally found to decrease during ripening; however 3,4-DHPEA-EDA and p-HPEA-EDA increased

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

133 nificantly increased after 28 and 71 days of ripening in almost all products.

134 measurement of aroma volatiles during fruit ripening in mango (cv. Chausa) using gas chromatography-

135 Viedma ripening in particular enables access to enantiopure pro

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

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

138 of Put biosynthetic pathway at the onset of ripening in transgenic fruits is also consistent with th

139 Furthermore, our results showed that altered ripening in WLT fruits during shelf life is probably due

140 Total phenols showed a decrease between ripening index 2.5 and 3.5.

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

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

143 l obtained from Coratina olives at different ripening index.

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

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

146 The subsequent ripening-induced transformation of chloroplasts to tubul

147 e at variable proportions (0-60%) as Ostwald ripening inhibitor and viscosity modifier.

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

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

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

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

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

153 Fruit ripening is a complex and genetically programmed process

154 The delay in fruit ripening is associated with a delay in climacteric respi

155 l network through which BZR1 regulates fruit ripening is mostly unknown.

156 The Ostwald ripening is not activated by thermal annealing or heatin

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

158 bute to chemical diversity or can be used as ripening markers, respectively.

159 he main chemical class of the cheeses during ripening (mean abundances of these were 57.1% and 26.8%

160 merge from a previously unrecognized Ostwald ripening mechanism and they capture rich information reg

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

162 cipitates is in excellent agreement with the ripening model in multicomponent alloys.

163 Identifying the ripening modes of supported metal nanoparticles used in

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

165 fferent tomato genotypes as well as in their ripening mutants, including rin, nor and Nr, and an ethy

166 Hybrids grown nowadays contain 'non-ripening mutations' that slow ripening and improve shelf

167 he temporal pattern of fruit development and ripening; neither provitamin A (carotenoids) nor vitamin

168 findings reveal that working together with a ripening network of transcription factors, SlymiR157 and

169 ion lines responded to exogenous ethylene by ripening normally, likely due to incomplete transgene re

170 related gene expression were analysed during ripening of a traditional Italian cheese, identifying pa

171 bisulfite sequencing showed that the induced ripening of Cnr fruits is associated with reduction of m

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

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

174 some of which are distinctive to the normal ripening of red-skinned cultivars.

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

176 egulation of FaGAMYB caused an arrest in the ripening of the receptacle and inhibited colour formatio

177 ed cold storage (CS) to delay decay and over-ripening often develop a form of chilling injury (CI) ca

178 zymatic activities were compared to those of ripening olive fruits.

179 phenolic profiles were compared to those of ripening olives.

180 ve dry yeast products (IDYs) at the onset of ripening on Sauvignon Blanc grapes.

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

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

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

184 nd involving substantial accumulation during ripening/overripening.

185 The effect of compositional and ripening parameters on experimental CO2 diffusivity in s

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

187 system of Dutch-type cheese during a 90-day ripening period at 10 degrees C.

188 e analyses were carried out after the normal ripening period of 1month and after 6months of storage.

189 By the end of the ripening period, the putrescine content in both samples

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

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

192 Si, particularly during the reproductive and ripening phases.

193 tation and for the inheritance of tomato non-ripening phenotype.

194 At the end of ripening, primary and secondary proteolysis were very hi

195 uantitative data revealed that primarily the ripening process affected the volatile composition.

196 ed across various apple varieties during the ripening process and correlated with destructive firmnes

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

198 This MABr-selective Ostwald ripening process improves cell efficiency but also enhan

199 Our results profile the ripening process in multicomponent alloys by illustratin

200 l layer of regulatory control over the fruit ripening process in tomato.

201 During the ripening process of cashew nuts, the amount of caustic d

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

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

204 l genome size, an ethylene-independent fruit ripening process, and fruit flesh derived from receptacl

205 The white stage marks the initiation of the ripening process, and we had previously reported a peak

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

207 MAPbI3-xBrx thin films following an Ostwald ripening process, which is strongly affected by MABr con

208 tivated by abscisic acid, in parallel to the ripening process.

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

210 integrated event in the fruit expansion and ripening processes that characterize fleshy-fruited spec

211 ed hams for incorporation in the salting and ripening processes, to produce cured ham, was studied.

212 oxygen availability) have on the results of ripening processes.

213 otic and abiotic stress responses as well as ripening processes.

214 ver from cold and the reactivation of normal ripening, processes that are probably regulated by trans

215 type, seed-maturation temperature, and after-ripening produced similar germination envelopes.

216 rt, to cold-induced desynchronization of the ripening program involving ethylene and auxin hormonal r

217 CA also showed high correlations between the ripening ratio and C6 compounds, resveratrol and carbony

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

219 tional modification involved in tomato fruit ripening regulation.

220 We found differential molecular patterns of ripening regulators and ethylene synthesis in hot pepper

221 Furthermore, qRT-PCR profiling of key ripening regulatory genes indicates that the SlymiR157-t

222 o the molecular mechanisms underlying tomato ripening regulatory networks, and be potential in unders

223 The expression of FaEOBII was ripening related and fruit receptacle specific, although

224 ution of non-starter lactic acid bacteria in ripening-related activities.

225 nce of divergence in enzymatic activity of a ripening-related alcohol acyltransferase (AAT1).

226 se genetic analysis of the functions of four ripening-related genes in the octoploid strawberry (Frag

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

228 Here, we functionally characterize nine ripening-related UGTs (UDP-glucosyltransferases) in Frag

229 (monocots to dicots), unlike tomato, banana ripening requires at least two necessary members of the

230 We propose a hypothetical model where ripening/senescence induced a redox homeostasis imbalanc

231 Expression profiles from a fruit ripening series and roots exposed to Verticillium dahlia

232 ate that, during the last 2-4 weeks of fruit ripening, significant changes occur in colour parameters

233 rent lengths of CS and subsequent shelf life ripening (SLR) in pools of fruits from siblings of the P

234 ted with alteration in expression pattern of ripening specific genes.

235 as a system to link the phenotype of a slow ripening (SR) selection to an altered transcriptional re

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

237 Ripening stage also affected significantly the contents

238 Capsaicinoid content was increased in each ripening stage and maximum level was observed at red col

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

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

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

242 ch is linked to cheese-making technology and ripening stage.

243 crease in PaO and RCCR activity was found in ripening stage.

244 fferentiation of Uveira berries according to ripening stage.

245 d a higher concentration in the intermediate ripening stage.

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

247 r' and 'Cobrancosa'), harvested at different ripening stages and under two irrigation schemes (rain f

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

249 and tissue fracture pattern during different ripening stages of Kanzi apples was performed against Go

250 sition and antioxidant activity according to ripening stages of olives.

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

252 sgenic lines over-expressing BZR1-1D at four ripening stages, identifying 411 differentially expresse

253 sent in high contents in both VOO, for early ripening stages.

254 aracterisation of the cheeses based on their ripening stages.

255 m tomato (Solanum lycopersicum) fruit at two ripening stages.

256 ntly increased at all four developmental and ripening stages.

257 xidant capacity in jucara fruit during seven ripening stages.

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

259 xtracts, obtained at different dry-cured ham ripening-stages, to bind volatile compounds has been exa

260 ected for the peptides obtained at different ripening-stages; therefore, the binding-ability of pepti

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

262 internal structures of fruits associated to ripening, storing, pathogen infection.

263 nd low ethylene production during growth and ripening suggested that the arrayan berry should be clas

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

265 er growth, aggregative growth, and digestive ripening.Synthetic nanochemistry currently lacks the mol

266 An increase in the ripening temperature promoted the expression of genes re

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

268 Following variations in ripening through the content of GABA deduced from NMR wa

269 showing lysine concentrations related to the ripening time and the manufacture technology, in agreeme

270 H of 6.0, the cheese porosity increased with ripening time and the number of protein vertices in the

271 iciency of the EA methods was independent of ripening time of cheese, whereas the CH method was not a

272 llus casei ATCC 393 on wheat grains) and the ripening time on the generation of volatile compounds in

273 -liquid-solid mechanism, followed by Ostwald ripening to form the jellyfish-like morphology.

274 nt 1 (hp1), high pigment 2 (hp2) and uniform ripening (u) encode UV-DAMAGED DNA BINDING PROTEIN 1 (DD

275 of a crossover from Smoluchowski to Ostwald ripening, under realistic reaction conditions, for monom

276 ed increasingly in fruit pericarp throughout ripening (up to 26% in red fruit).

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

278 ction of the most relevant compositional and ripening variables.

279 The crucial role of 15-PGDH in cervical ripening was confirmed in vivo.

280 isovaleric and propionic acids at the end of ripening was correlated with the presence of propionibac

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

282 Moreover, tissue failure during ripening was mainly by cell breakage in Kanzi apples and

283 epressed lines, no ethylene was produced and ripening was most delayed.

284 varieties, at harvest and after post-harvest ripening, was explored by gas chromatography-mass spectr

285 e relative growth velocity of domains during ripening, we estimate that the driving force for alignme

286 fruit to maintain osmotic homeostasis during ripening, we hypothesised the existence of a tonoplast t

287 ndependent metabolic changes associated with ripening were detected; which contribute to chemical div

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

289 dry fermented sausages over 28days of drying/ripening were investigated.

290 yses of the cheeses at various stages of the ripening were performed.

291 ubus idaeus L.) fruit development (including ripening) were studied, with a focus on vitamin and anti

292 chemical changes that occur in cheese during ripening when calcium chloride is added or the draining

293 Strategy T3 advanced internal ripening when moderate water stress occurred during the

294 +/-20) clusters are found to exhibit Ostwald ripening, whereas Au(2057+/-45) ripens through cluster d

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

296 d dramatically, especially at later stage of ripening, whereas the changes for alpha-ionone and beta-

297 increase of esters and organic acids during ripening, whereas the opposite effect was observed in ca

298 pening-associated events during tomato fruit ripening, which will provide new insights into the molec

299 SnTe nanocubes likely involves interparticle ripening, while directional growth of NRs and NWs may be

300 Glu accumulate to high concentrations during ripening, while gamma-aminobutyrate (GABA) shows an appr