Wyniki wyszukiwania

1

Preliminary notes on somaclonal variations of strawberry

100%

Simon I., Racz E., Zatyko J. M.

Fruit Science Reports

|

1987

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tom 14

|

nr 4

2

Ripening of rennet cheeses with different content of salt

100%

Wisniewska K., Reps A., Jarmul I., Iwanczak M.

Natural Sciences

|

1999

|

tom 03

3

The effect of nitrous oxide treatment on the physiology and quality of bananas

86%

Palomer X., Roig I., Grima-Calvo D., Vendrell M.

Journal of Fruit and Ornamental Plant Research

|

2006

|

tom 14

|

nr Suppl.2

4

Growth abilities and enterotoxin production of Staphylococcus aureus strains in herby cheese

86%

Akkaya L., Sancak Y. C.

Bulletin of the Veterinary Institute in Puławy

|

2007

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tom 51

|

nr 3

Staphylococcus aureus reference strains, producing A, B, C, and D enterotoxins, were individually or as mixture inoculated at the rate of 10⁵ cfu/mL into 10 herby cheese samples, experimentally produced from pasteurised or raw milk. The growth rates and enterotoxin production abilities of the strains were examined during the 90 d ripening period. During the ripening, S. aureus, aerobic mesophilic and lactic acid bacteria, aw, pH, acidity, salt levels, and A, B, C, and D enterotoxins were examined at 11 different periods. The level of S. aureus in cheese samples produced from pasteurised milk decreased regularly after 15 d, and on the 90th d was reduced to log 2 cfu/g. In cheese made from raw milk, the S. aureus levels at the beginning of the ripening period increased up to 10⁷ cfu/g, and then decreased to the starting level on the 90th d of the ripening. Throughout the ripening period, enterotoxin A was observed in the curd stage in pasteurised cheese samples inoculated individually with toxin A producing strain. Enterotoxins A, B, C, and D were observed on the third day in pasteurised mixed cheese inoculated with the mixture of 5. aureus strains. Enterotoxin C was observed in cheese inoculated with toxin C producing strain on the 15th d. No enterotoxin was observed in cheese samples made from the raw milk during the processing until the end of the ripening period, and the pH levels did not drop compared to those of pasteurised cheeses.

5

Ethylene production, 1-aminocyclopropane-1-carboxylic acid [ACC] content and the ACC-conversion capability in strawberry fruits in consecutive stages of their growth and ripening

86%

Plich H., Sas L., Miszczak A.

Journal of Fruit and Ornamental Plant Research

|

1995

|

tom 03

|

nr 2

6

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Changes in microstructure and physical properties of green peas during ripening

86%

Sadowska J., Fornal J., Kaczynska B., Jacorzynski B.

International Agrophysics

|

1994

|

tom 08

|

nr 2

7

Changes in biologically active constituents during ripening in black currants

86%

Rubinskiene M., Viskelis P., Jasutiene I., Duchovskis P., Bobinas C.

Journal of Fruit and Ornamental Plant Research

|

2006

|

tom 14

|

nr Suppl.2

8

Detachment-accelerated ripening and senescence of strawberry (Fragaria x ananassa Duch. cv. Akihime) fruit and the regulation role of multiple phytohormones

72%

Chen J., Mao L., Mi H., Zhao Y., Ying T., Luo Z.

Acta Physiologiae Plantarum

|

2014

|

tom 36

|

nr 09

To study the detachment stress on the ripeness of strawberry fruit, physiological characteristics of strawberry fruit on and off plant during ripeness and senescence processes were investigated. The results indicated that the ripeness of strawberry fruit upon detachment was accelerated, in terms of firmness, soluble solid content and especially color development. The color of fruit off plant changed rapidly from white to full red in 1–2 days. The respiratory rate in fruit off plant was strengthened, higher than that on plant. Abscisic acid level and ethylene production in fruit off plant were also higher than those on plant and auxin degradation was exacerbated by detachment. Expression levels of FaMYB1, FabHLH3 and FaTTG1 were generally reduced with phenotypes of redder color and more anthocyanin accumulation in fruit off plant. Results also suggested that the detachment initially stimulated ethylene and abscisic acid production and auxin degradation, which modulated ripening-related gene expression and at last enhanced fruit pigmentation.

9

The influence of harvest date on fruit quality of several cultivars of blue honeysuckle berries

72%

Ochmian I., Smolik M., Dobrowolska A., Rozwarski R., Kozos K., Chelpinski P., Ostrowska K.

Electronic Journal of Polish Agricultural Universities. Series: Horticulture

|

2013

|

tom 16

|

nr 1

10

Regulatory factors of ethylene production and ripening in apple fruits. I. The effect of abscisic acid

72%

Plich H., Nowacki J.

Fruit Science Reports

|

1987

|

tom 14

|

nr 1

11

The effect of methyl jasmonate on tocopherols content in ripening tomato fruit

72%

Czapski J., Horbowicz M., Saniewski M.

Bulletin of the Polish Academy of Sciences. Biological Sciences

|

1991

|

tom 39

|

nr 1

12

The effect of methyl jasmonate on polyphenol oxidase and peroxidase activities in tomato fruit

72%

Czapski J., Saniewski M.

Bulletin of the Polish Academy of Sciences. Biological Sciences

|

1988

|

tom 36

|

nr 4-6

13

Light and temperature of ripening tomato fruits interact to regulate ascorbate synthesis, oxidation and recycling

72%

Gautier H., Massot C., Bancel D., Truffault V., Stevens R.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

|

2013

|

tom 94

|

nr 2

14

Wood radial cyclic heterogeneity of Norway spruce (Picea abies (L.) Karst.) derived from ripening stands

72%

Giefing D. F., Pazdrowski W., Splawa-Neyman S., Jelonek T., Tomczak A.

Electronic Journal of Polish Agricultural Universities. Series: Forestry

|

2005

|

tom 08

|

nr 4

15

Growth vigour and yielding of highbush blueberry cv. Bluecrop propagated from semi-woody cuttings and in vitro

72%

Smolarz K., Chlebowska D.

Journal of Fruit and Ornamental Plant Research

|

1997

|

tom 05

|

nr 2

16

An active film for cheese packaging and ripening

72%

Pinchuk L. S., Ukhartseva I. Y., Parkalova E. I., Pashnin O. I.

Opakowanie. Special Edition

|

2002

|

nr 1

17

Response of barley mutants to drought under field conditions

72%

Rybinski W.

Genetica Polonica

|

1994

|

tom 35B

18

Productive value of eighteen gooseberry [Ribes grossularia L.] cultivars of different origin evaluated in Central Poland

58%

Pluta S., Broniarek-Niemiec A., Zurawicz E.

Journal of Fruit and Ornamental Plant Research

|

2010

|

tom 18

|

nr 2

197-209

In 2007-2009, eighteen gooseberry (Ribes grossularia L.) cultivars were evaluated in the growing conditions of central Poland. They were 'White Smith', 'Captiva- tor', 'Hinnonmaki Gelb', 'Hinnonmaki Rot', 'Invicta', 'Kamieniar', 'Krasnoslavian- ski', 'Laskovij', 'Macurines', 'Misorskij', 'Niesluchovski', 'Pax', 'Pixwell', 'Pusz- kinskij', 'Rochus', 'Rolonda', 'Ruskos' and 'Spine Free'. The following cultivar features were assessed: fruit yield (date of ripening, yield, size of fruits and colour of fruit skin), susceptibility to fungal leaf diseases: American powdery mildew Sphaero- theca mors-uvae (Schwein.) Berk. et Curt. and leaf spot Drepanopeziza ribis (Kelb.) Petrak, plant growth (the height and the width of bushes) and plant habit. Cultivars 'Niesluchovski', 'Hinnonmaki Gelb', 'Hinnonmaki Rot' and 'Invicta' were the earliest to ripen. Fruits of 'Captivator' and 'Spine Free' ripened the latest. The highest fruit yields were harvested from the cultivars 'Pixwell', 'Puszkinskij' and 'Laskovij', and the lowest were from 'Ruskos', 'Pax', 'Hinnonmaki Gelb' and 'Niesluchovski'. The various cultivars differed in the colour of the fruits. They produced green, yellow, light red, red, and dark red fruit skins. The most susceptible to American powdery mildew were 'White Smith' and 'Krasnoslavianski'. The remaining cultivars showed very little infection or they were not infected at all. The leaves of all cultivars were affected by leaf spot in the low or medium range, except for the cultivar 'White Smith', whose leaves were highly infected by this disease. The bushes of the cultivars 'Pixwell', 'Ruskos', 'Laskovij' and 'Misorkij' grew the most vigorously. 'White Smith', 'Niesluchovski' and 'Hinnonmaki Gelb' produced the smallest plants. Cultivars 'Macurines' and 'Puszkinskij' were characterized by the widest spreading plant habit.

19

Yielding and healthiness of selected grape cultivars for processing in Central Poland

58%

Lisek J.

Journal of Fruit and Ornamental Plant Research

|

2010

|

tom 18

|

nr 2

265-272

This work presents the results concerning the yielding (time of ripening, weight of clusters and berries, fertility of vines, percent of soluble solids, taste of fruits), winter hardiness and susceptibility to fungal diseases (downy mildew, powdery mildew, grey mould and excoriose) of 25 selected cultivars for processing. The investigations were carried out in the grapevine collection of the Research Institute of Pomology and Floriculture in Skierniewice, Poland. This grapevine collection was established in 1992, and it is consisted of 234 taxons. Assessed genotypes differed considerably in terms of the examined traits. Berries ripened from the second half of August ('Reform') until the second week of October ('V 71141', 'Sibera'). In the years 20052009, vines of the hybrid 'V 64035' and cultivars 'Seyval' and 'Cayuga White' were most productive. Berries of 'Delaware' were characterized by having the highest level of soluble solids. Vines of interspecific hybrids were less susceptible to frost damage and fungal diseases than cultivars of V. vinifera ('Chasselas Dore', 'Ortega'). Interspecific hybrids 'Seyval', 'Bianca', 'Sibera', 'Marechal Foch', 'Rondo' and 'Regent' were distinguished as having the best yielding and highest quality of fruit from among the assessed cultivars, for commercial wine making. 'Aurore', 'Delaware', 'Cascade' and 'Golubok' were relatively reliable in yielding, and their grapes may be used for the production of juice and home wines.

20

Influence of rootstock on the quality of 'Jonagold' apples at harvest and after storage

58%

Tomala K., Andziak J., Jeziorek K., Dziuban R.

Journal of Fruit and Ornamental Plant Research

|

2008

|

tom 16

31-38

Ograniczanie wyników

Preliminary notes on somaclonal variations of strawberry

Ripening of rennet cheeses with different content of salt

The effect of nitrous oxide treatment on the physiology and quality of bananas

Growth abilities and enterotoxin production of Staphylococcus aureus strains in herby cheese

Ethylene production, 1-aminocyclopropane-1-carboxylic acid [ACC] content and the ACC-conversion capability in strawberry fruits in consecutive stages of their growth and ripening

Changes in microstructure and physical properties of green peas during ripening

Changes in biologically active constituents during ripening in black currants

Detachment-accelerated ripening and senescence of strawberry (Fragaria x ananassa Duch. cv. Akihime) fruit and the regulation role of multiple phytohormones

The influence of harvest date on fruit quality of several cultivars of blue honeysuckle berries

Regulatory factors of ethylene production and ripening in apple fruits. I. The effect of abscisic acid

The effect of methyl jasmonate on tocopherols content in ripening tomato fruit

The effect of methyl jasmonate on polyphenol oxidase and peroxidase activities in tomato fruit

Light and temperature of ripening tomato fruits interact to regulate ascorbate synthesis, oxidation and recycling

Wood radial cyclic heterogeneity of Norway spruce (Picea abies (L.) Karst.) derived from ripening stands

Growth vigour and yielding of highbush blueberry cv. Bluecrop propagated from semi-woody cuttings and in vitro

An active film for cheese packaging and ripening

Response of barley mutants to drought under field conditions

Productive value of eighteen gooseberry [Ribes grossularia L.] cultivars of different origin evaluated in Central Poland

Yielding and healthiness of selected grape cultivars for processing in Central Poland

Influence of rootstock on the quality of 'Jonagold' apples at harvest and after storage