pyrus communis/oxidase

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مقالاتالتجارب السريريةبراءات الاختراع

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14 النتائج

Purification of d'Anjou Pear (Pyrus communis L.) Polyphenol Oxidase.

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Polyphenol oxidase (PPO) was extensively purified to homogeneity from d'Anjou pear (Pyrus communis L.) by extraction in the presence of the phenolic binder AG 2-X8 andTriton X-100. Chlorophyll pigment was removed by chromatography resulting in a clear, colorless enzyme extract. Purification of pear

Evidence for pre-climacteric activation of AOX transcription during cold-induced conditioning to ripen in European pear (Pyrus communis L.).

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European pears (Pyrus communis L.) require a range of cold-temperature exposure to induce ethylene biosynthesis and fruit ripening. Physiological and hormonal responses to cold temperature storage in pear have been well characterized, but the molecular underpinnings of these phenomena remain

Glyoxylic acid overcomes 1-MCP-induced blockage of fruit ripening in Pyrus communis L. var. 'D'Anjou'.

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1-methylcyclopropene (1-MCP) in an ethylene receptor antagonist that blocks ethylene perception and downstream ripening responses in climacteric fruit imparting a longer shelf life. However, in European pear, the application of 1-MCP irreversibly obstructs the onset of system 2 ethylene production

Purification and some properties of two polyphenol oxidases from bartlett pears.

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Two polyphenol oxidases (enzymes A and B) from Bartlett pear (Pyrus communis) peelings were purified to electrophoretic homogeneity according to polyacrylamide gel by a combination of Sephadex gel filtration, diethylaminoethyl cellulose chromatography and hydroxyl apatite chromatography. While the

Immunological and molecular comparison of polyphenol oxidase in Rosaceae fruit trees.

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An antibody raised against apple polyphenol oxidase (PPO) cross-reacted with PPOs from Japanese pear (Pyrus pyrifolia), pear (Pyrus communis), peach (Prunus persica), Chinese quince (Pseudocydonia sinensis) and Japanese loquat (Eriobotrya japonica). Core fragments (681 bp) of the corresponding PPO

Effects of chilling on the expression of ethylene biosynthetic genes in Passe-Crassane pear (Pyrus communis L.) fruits.

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Passe-Crassane pears require a 3-month chilling treatment at 0 degrees C to be able to produce ethylene and ripen autonomously after subsequent rewarming. The chilling treatment strongly stimulated ACC oxidase activity, and to a lesser extent ACC synthase activity. At the same time, the levels of

Biochemical Basis of CO2-Related Internal Browning Disorders in Pears (Pyrus communis L. cv. Rocha) during Long-Term Storage.

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This study aimed at understanding the biochemical basis of internal browning disorders (IBDs) in 'Rocha' pear. For this purpose, the effects of storage under normal controlled atmosphere (CA) (3 kPa of O2 + 0.5 kPa of CO2) and IBD-inducing CA (1 kPa of O2 + 10 kPa of CO2) on the antioxidant and

Sucrose density gradient distribution of mitochondrial protein and enzymes from preclimacteric and climacteric pears.

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Mitochondrial fractions isolated from pears (Pyrus communis L.) at the climacteric minimum and peak were subjected to sucrose density gradient centrifugation. The distribution of protein and specific activities of 3 enzymes from this mitochondrial fraction were investigated.Cytochrome oxidase

Initiation of Ripening in Bartlett Pear with an Antiauxin alpha(p-Chlorophenoxy)isobutyric Acid.

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A vacuum infiltration technique was used to apply an anti-auxin, alpha-(p-chlorophenoxy) isobutyric acid to mature green pears (Pyrus communis var. Bartlett). Application of alpha-(p-chlorophenoxy) isobutyric acid, at 0.02, 0.2, and 2.0 mm progressively accelerated the onset of chlorophyll

Effect of girdling above the abscission zone of fruit on 'Bartlett' pear ripening on the tree.

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Pear fruit usually soften and develop a melting texture when harvested at the mature green stage and ripened. The reason why the fruit does not fully ripen on the tree is unknown. To clarify this, our attention was directed to the continuous supply of assimilates and/or other substances into the

Temperature and exposure time during ethylene conditioning affect ripening of Bartlett pears.

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Freshly harvested early- and mid-season Bartlett pears (Pyrus communis) were treated with ethylene (air plus 10 Pa C(2)H(4)) or air at 5, 10, and 20 degrees C for 24 and 48 h (experiment 1) and at 5 and 10 degrees C for 48, 72, and 96 h and at 20 degrees C for 24 h (experiment 2). Following C(2)H(4)

First Report of Fire Blight Caused by Erwinia amylovora on Pear, Apple, and Quince in Morocco.

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In the spring of 2006, symptoms similar to those of fire blight were observed on pear (Pyrus communis), apple (Malus pumila), and quince (Cydonia oblonga) trees at the flowering and early fruit set stages in an orchard in the Meknès Region, 140 km east of Rabat. Symptoms consisted of i) water-soaked

Involvement of hydrogen peroxide in the regulation of senescence in pear.

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Endogenous peroxide levels in pear fruit (Pyrus communis) were measured using a titanium assay method, and were found to increase during senescence in both Bartlett and Bosc varieties. Application of glycolic acid or xanthine, serving as substrates for the formation of H(2)O(2), increased the

Oxidative stress and senescence-like status of pear calli co-cultured on suspensions of incompatible quince microcalli.

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This work presents a simple in vitro system to study physiological, biochemical and molecular changes occurring in a pear callus (Pyrus communis L., cv. Beurré Bosc) grown in close proximity to spatially separated undifferentiated homologous (pear) or heterologous (quince; Cydonia oblonga Mill.,

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Herbal & Natural Medicine

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