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Reduced pericarp thickness is correlated with reduced firmness in mature OE fruit, suggesting the contribution of pericarp thickness to fruit softening.
Thus the reduced firmness or increased softening of SlNAC1 overexpression fruits might be caused by thinner pericarp.
This is in line with the reduced firmness of IL12-4 fruit we observed at the red-ripe stage (unpublished data), which provides further support for pectin catabolism as the main mechanism underlying the increase in AsA levels.
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Moreover, the previous heat treatments of the samples (1st and 2nd handling) did not initially affect the firmness of apricots but reduced the firmness of pears and peaches.
The application of the HHP alone (3rd handling) had no effect in the firmness of peach and apricot cuts but reduced the firmness of pears.
Considering ROTEM® parameters, elongated clot formation time and reduced clot firmness (amplitude at specific timepoints and maximum clot firmness) were observed among patients undergoing MT in both studies.
In this regard, Gröger et al. found a prolonged clotting time and reduced clot firmness at 32°C, whereas 35°C had no effects on these parameters [43].
Plotkin and colleagues showed in their study that reduced clot firmness was predictive for transfusion requirements [ 36].
This study reported reduced clot firmness (EXTEM assay) among trauma patients with acute coagulopathy, compared with non-coagulopathic patients.
However, the opposite effect was observed in kiwifruit, where CPPU treatment led to increased sugar accumulation, decreased acidity and reduced flesh firmness [ 35].
In addition, the overexpression of SlNAC1 reduced the firmness of the fruits and the thickness of the pericarp and produced more abscisic acid, resulting in the early softening of fruits.
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