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terpene/valgomoji bulvė
Nuoroda įrašoma į mainų sritį
Puslapis 1 nuo 22 rezultatus
Induction of Furano-terpene Production and Formation of the Enzyme System from Mevalonate to Isopentenyl Pyrophosphate in Sweet Potato Root Tissue Injured by Ceratocystis fimbriata and by Toxic Chemicals.
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When sweet potato (Ipomoea batatas) root tissue was infected by Ceratocystis fimbriata, activity of the enzyme system from mevalonate to isopentenyl pyrophosphate, especially of pyrophosphomevalonate decarboxylase (EC 4.1.1.33), was increased in the noninfected tissue adjacent to the infected
Variation in the amino acids, volatile organic compounds and terpenes profiles in induced polyploids and in Solanum tuberosum varieties
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Polyploids often display a variety of phenotypic novelties when compared to their diploid progenitors, some of which may represent ecological advantages, especially regarding tolerance to biotic and abiotic factors. Plants cope with environmental factors by producing chemicals such as volatile
Effect of cultivar and storage time on the volatile flavor components of baked potato.
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Tubers of five cultivars of potato were stored at 4 degrees C for 2, 3, and 8 months and baked in a conventional oven. The flavor compounds from the baked potato flesh were isolated by headspace adsorption onto Tenax and analyzed by gas chromatography-mass spectrometry. On a quantitative basis,
Induction of Rishitin and Lubimin Synthesis in Potato Tuber Slices by Non-Specific Elicitors - Role of Gene Derepression.
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The stress metabolites rishitin and lubimin accumulate at relatively low concentrations (5-20 ppm) in potato tuber slices subjected to various cell-disruptive treatments including heavy metal salts, sulfhydryl reagents, metabolic inhibitors, detergents, ultraviolet light and lysosomal enzymes.
Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars.
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Tubers of eleven cultivars of potato were baked and the flavour compounds from the flesh were isolated by headspace adsorption onto Tenax and analysed by gas chromatography-mass spectrometry (GC-MS). Lipid degradation and the Maillard reaction were the main sources of flavour compounds, accounting
Alteration of secondary metabolites' profiles in potato leaves in response to weakly and highly aggressive isolates of Phytophthora infestans.
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Phytophthora infestans is the cause of late blight, a devastating disease in potato and tomato. Many of the mechanisms underlying P. infestans pathogenesis and defense responses in potato are still unclear. We investigated the effects of P. infestans on the changes in the accumulation of secondary
Effect of water activity on the production of volatile organic compounds by Muscodor albus and their effect on three pathogens in stored potato.
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Muscodor albus (Xylariaceae, Ascomycetes) isolate CZ-620 produces antimicrobial volatile organic compounds (VOC), which appear to have potential for the control of various postharvest diseases. The effect of water activity (Aw) on the production of VOC by M. albus culture, and their inhibitory
Functional characterization of a defense-responsive bulnesol/elemol synthase from potato
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Terpene synthases (TPSs) produce a variety of terpenoids that play numerous functional roles in primary and secondary metabolism, as well as in ecological interactions. Here, we report the functional characterization of an inducible potato TPS gene encoding bulnesol/elemol synthase (StBUS/ELS). The
Targeted and Untargeted Approaches Unravel Novel Candidate Genes and Diagnostic SNPs for Quantitative Resistance of the Potato (Solanum tuberosum L.) to Phytophthora infestans Causing the Late Blight Disease.
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The oomycete Phytophthora infestans causes late blight of potato, which can completely destroy the crop. Therefore, for the past 160 years, late blight has been the most important potato disease worldwide. The identification of cultivars with high and durable field resistance to P. infestans is an
Analysis of volatiles emitted by potato plants by means of a Colorado beetle electroantennographic detector.
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An electroantennographic detector based on the antenna of the Colorado potato beetle (Leptinotarsa decemlineata Say, 1824) was used to investigate volatile organic compounds emitted by injured potato plants (Solanum tuberosum L., 1753). Samples were collected on charcoal traps using the CLSA method.
Study of the Vapor Phase Over Fusarium Fungi Cultured on Various Substrates.
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The compositions of volatile organic compounds (VOCs) emitted by Fusarium fungi (F. langsethiae, F. sibiricum, F. poae, and F. sporotrichioides) grown on two nutritive substrates: potato sucrose agar (PSA) and autoclaved wheat kernels (WK) were investigated. The culturing of fungi and study of their
GC-MS based profiling of alkanes in the filamentous yeast Hyphozyma roseoniger (Moesziomyces antarcticus).
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Glandular trichome-derived sesquiterpenes of wild tomato accessions (Solanum habrochaites) affect aphid performance and feeding behavior
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Glandular trichomes of tomato produce a number of secondary metabolites including terpenes that contribute to host plant resistance against pests. While glandular trichomes of cultivated tomato Solanum lycopersicum primarily accumulate a monoterpene blend, those of wild tomato species like Solanum
Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck).
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The aroma-active compounds of cv. Turkish Kozan orange wine were analyzed by sensory and instrumental analyses. Liquid-liquid extraction with dichloromethane was used for extraction of volatile components. According to sensory analysis, the aromatic extract obtained by liquid-liquid extraction was
Aroma characterization of five microalgae species using solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry.
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In this study, aroma compounds produced by three marine microalgae species (Crypthecodinium cohnii, Schizochytrium limacinum and Tetraselmis chuii) and two fresh water microalgae (Chlorella vulgaris and Chlorella protothecoides) important for nutritional applications were identified by means of
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