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Involvement of hydrogen peroxide in the regulation of senescence in pear.
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 ofExpand
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Processes and control of plant senescence
This monograph provides basic and empiric information underlying processes believed to be involved in the doubtless multifunctional plant senescence syndrome. While essentially assuming a `basicExpand
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Protein synthesis in relation to ripening of pome fruits.
Protein synthesis by intact Bartlett pear fruits was studied with ripening as measured by flesh softening, chlorophyll degradation, respiration, ethylene synthesis, and malic enzyme activity. ProteinExpand
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Pectin Methylesterase Regulates Methanol and Ethanol Accumulation in Ripening Tomato (Lycopersicon esculentum) Fruit*
We provide genetic evidence that the production of methanol in tomato fruit is regulated by pectin methylesterase (PME, EC 3.1.1.11), an enzyme that catalyzes demethoxylation of pectins. The role ofExpand
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Oxidative turnover of auxins in relation to the onset of ripening in bartlett pear.
  • C. Frenkél
  • Chemistry, Medicine
  • Plant physiology
  • 1 March 1975
Pears (Pyrus communis var. Bartlett) kept in 100% O(2) showed an increase in the rate of softening, chlorophyll degradation, and ethylene evolution. The O(2) application could overcome, in part, theExpand
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Relationship between alcohol dehydrogenase activity and low-temperature in two maize genotypes, Silverado F1 and Adh1-Adh2- doubly null.
We have examined the role of alcohol dehydrogenase (ADH, E.C.1.1.1.1) in chilling tolerance using maize (Zea mays L.) Adh1(-)Adh2(-) doubly null mutant. Adh1(-)Adh2(-) doubly null seedlings wereExpand
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INTERRELATION OF CURING AND BOTANY IN VANILLA (VANILLA PLANIFOLIA) BEAN
The fruit of the climbing orchid Vanilla planifolia (vanilla bean) is used for the commercial production of the prized vanilla flavor, consisting of vanillin and other numerous flavor compounds, withExpand
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Decrease in fruit moisture content heralds and might launch the onset of ripening processes.
UNLABELLED It is known that fruit ripening is a genetically programmed event but it is not entirely clear what metabolic cue(s) stimulate the onset of ripening, ethylene action notwithstanding. Here,Expand
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Involvement of Peroxidase and Indole-3-acetic Acid Oxidase Isozymes from Pear, Tomato, and Blueberry Fruit in Ripening.
  • C. Frenkél
  • Chemistry, Medicine
  • Plant physiology
  • 1 May 1972
Protein extracts were obtained from climacteric fruits (pear, tomato) and nonclimacteric fruits (blueberry) during various stages of ripening. The use of a gel electrophoresis technique revealed aExpand
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