2 edition of Physiological factors influencing the ripening of Kieffer pears. found in the catalog.
Physiological factors influencing the ripening of Kieffer pears.
Jacob M. Lutz
Written in English
|Other titles||Kieffer pears.|
|Statement||By J.M. Lutz.|
|LC Classifications||SB373 .L8 1936|
|The Physical Object|
|Pagination||2 p. l., 72 numb. l., 1 l.|
|Number of Pages||72|
|LC Control Number||37009419|
Call Us: Email Us: [email protected] Opening Time: - On page of this issue, Vrebalov et al. reveal that a tomato plant whose fruit cannot ripen, called ripening-inhibitor (rin), carries a mutation in a gene encoding a MADS-box transcription factor. This work not only establishes the involvement of MADS-box factors in fruit ripening, but also has important agricultural implications.
One of the primary factors influencing the ripening process of grapevine is the climate and weather. Sunlight and temperature warmth are vital to the physiological functions of the grapevine (such as photosynthesis). An absence of either, such as long periods of extensive cloud cover, will cause many functions of the vine to slow or even completely halt as the vine enters a type of "survival. the quality of fresh fruit. Relative humidity inﬂuences water loss, decay development, incidence of some physiological disorders, and uniformity of fruit ripening. Optimal relative humidity for storage of fruits is 85 to 90%. Finally, atmospheric composition (O 2, CO 2, and C 2 H 4, in particular) can greatly affect respiration rate and.
On the other hand, there are some environmental factors (temperature, relative humidity, atmospheric composition, and light) which accelerate or retard deterioration by directly or indirectly influencing biological factors: Temperature: Temperature is the most important environmental factor which influences the postharvest life of a produce. production rates coincident with ripening, while nonclimac teric fruits show no change in their generally low CO. 2. and C. 2. H. 4. pro duction rates during ripening. ETHYLENE PRODUCTION. Ethylene (C. 2. H. 4), the simplest of the organic compounds affecting the physiological processes of plants, is a natural product of plant. Section 5f.
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PHYSIOLOGICAL FACTORS INFLUENCING THE RIPENING OF KIEFFER PEARS •. By o J. LUTZ Thesis submitted to the Faculty of the Graduate School of the University of Maryland in partial fulfillment of the requirements for the degree of Doctor of Philosophy# Q.
DRUM is brought to you by the University of Maryland Libraries University of Maryland, College Park, MD () Please send us your comments. Web AccessibilityAuthor: J. Lutz. Physiological factors influencing the ripening of Kieffer pears By J. Lutz Topics: Food science, PhysiologyAuthor: J.
Lutz. 8 Factors Influencing the Ripening and Quality of Fleshy Fruits. Annual Plant Reviews book series, Volume Fruit Development and Seed Dispersal. Cornelius S.
Barry. Department of Horticulture, Michigan State University, East Lansing, MI, USA. Search for more papers by this by: 4. Physiological factors relate to fruit maturity or environmental factors, which affect the metabolism of fruit and banana. Physical factors include mechanical damage, or relate to dimensions of the fruit.
Biotic factors include attack from pests and diseases. Fruit maturity. The more mature fruit is at harvest, the shorter the ripening period.
BEST ANSWER: The fruit does still need to be ripened off the tree like other European type pears, but it retains its apple-like crunch. The best way to tell if it's ready to eat after picking and ripening off the tree is to squeeze it gently near the "shoulder" of the fruit and when it gives slightly, it's ready.
Genetic regulatory factors as Physiological factors influencing the ripening of Kieffer pears. book as environmental conditions simultaneously affect texture changes in ripening fruit.
Recent physiological and molecular studies provide insights into our knowledge and understanding of events and/or factors that contribute to changes in fruit. 1. Fruit ripening. Fruit ripening is a genetically programmed, highly coordinated process of organ transformation from unripe to ripe stage, to yield an attractive edible fruit with an optimum blend of color, taste, aroma and texture (Brady, ).Sourness is generally attributed to proton release from organic molecules, while the anions of each acid such as citric, malic and tartaric, would.
main page. Postharvest Ripening Physiology of Crops / Edited by Sunil Pareek. jadud jadud The plant hormone ethylene plays a key role in climacteric fruit ripening.
Studies on components of ethylene signaling have revealed a linear transduction pathway leading to the activation of ethylene response factors.
However, the means by which ethylene selects the ripening-related genes and interacts with other signaling pathways to regulate the ripening process are still to be elucidated.
Book Detail: Crop Physiology Language: English Pages: Author: TNAU Price: Free LECTURE SCHEDULE Introduction – Importance of crop physiology in agriculture.
Role and significance of water – diffusion, imbibition, osmosis and its significance, plasmolysis. Definition – field capacity, water holding capacity of soil and permanent wilting point. Absorption of water – mode of water. GCSE Physical education (PE) revision section covering the physiological factors for effect on training including After studying this section you should understand the impact of the following Age, Somatypes, Gender, Drugs (legal), Performance Enhancing Drugs (illegal), Olympic Drug Restrictions, Drug Testing and Blood Doping.
The technology used to ripen bananas is affected by a wide range of factors, including the cultivar, growing conditions, harvesting method, and maturity at which the fruit are harvested and handled.
Various post harvest treatments applied to fruit can also impact ripening. Low UV doses induce the production of antifungal compounds, ripening delay, and reduction of CI (Pombo et al., ).
The exposure to UV-C delays fruit softening, which is one of the main factors determining fruit postharvest life. UV-C decreased the activity of enzymes involved in tomato cell wall degradation and delayed fruit softening.
Fruit ripening 1. Fruit Ripening V. Siva Shankar TNAU 2. Ripening • Ripening is a process in fruits that makes it acceptable for consumption. The fruit becomes sweeter, and softer.
• During ripening starch is converted to sugar. • The fruit is said to be ripe when it attains its full flavour and aroma (watada et al., ).
One of the limiting factors that influence their economic value is the relatively short ripening period and reduced post-harvest life. Fruit ripening is a highly coordinated, genetically programmed, and an irreversible phenomenon involving a series of physiological, biochemical, and organoleptic changes, that finally leads to the development of.
Two factors may explain why pear fruit do not fully ripen on the tree: the production of ethylene by the fruit during ripening on the tree does not occur until after the optimal harvest time and. Sapota (Manilkara achras Forb.) is an evergreen tropical tree, the fruit of which is used fresh andalso known as sapodilla, contains high levels of ascorbic acid and phenolic compounds which contribute to its numerous purported human health benefits.
Fruit ripening is a process unique to plants that makes their fruit more appealing to seed-dispersing animals. Ripening involves a combination of physiological and metabolic reprogramming events that lead to dramatic changes in the color, taste, texture, and aroma of fruits.
Tomato (Solanum. maturity, ripening, quality, flavour: DOI: /ActaHortic Abstract: Maturity at harvest is the most important factor that determines storage-life and final fruit quality.
Immature fruits are more subject to shrivelling and mechanical damage, and are of inferior flavour quality when ripe. Focusing exclusively on postharvest vegetable studies, this book covers advances in biochemistry, plant physiology, and molecular physiology to maximize vegetable quality.
The book reviews the principles of harvest and storage; factors affecting postharvest physiology, calcium nutrition and irrigation control; product quality changes during handling and storage; technologies to improve quality.Postharvest Physiological Disorders in Fruits and Vegetables.
Posted on Postharvest Physiological Disorders in Fruits and Vegetables.Fruits that are not capable of continuing their ripening process once removed from the plant.
Maturity and Ripening Strawberries must be picked fully-ripe because they do not continue to ripen after harvest. Maturity and Ripeness Stages of Strawberries SS=soluble solids, A=acidity >3/4 of fruit surface showing a pink or red color Strawberry.