Sentence examples for capacity of fruit from inspiring English sources

Rudy, the veritable Johnny Appleseed of Raxmu, has been helping local farmers to plant some 800 plum, nectarine, peach and apple orchards for a dozen years and is a tireless promoter of the nutritional and income-producing capacity of fruit trees.

Extensive studies of enzymatic capacity of fruit sugar pathways are needed to improve our understanding of mechanisms involved in sugar metabolism and in the fructose-to-glucose ratio.

The association of slower ripening with elevated hydrophilic antioxidant capacity of fruit offers new, yet broad, targets for breeders to extend the postharvest shelf life of fruit.

The lack of dispersal for pollen coupled with low capacity of fruit dispersal (as shown here in South Australian populations) may contribute to the highly reduced gene flow from Camden Park to other invasive populations.

Substrate feeding experiments with non- and radiolabelled biosynthetic precursors were used to examine changes in the capacity of fruit tissues to take up AsA and DHA, as well as their capacity to synthesise AsA.

Several studies highlight the fact that often the antioxidant capacity of fruits varies significantly according to the genotypes, species, and stage of growth, which can affect their nutritive value (Stadtman and Levine, 2003; Tripathi and Kamat, 2007).

The heavy metal removal capacities of fruit stone/waste are shown in Table 14.

While there is no measurable increase in ethylene production by the fruit during ripening, the capacity of the fruit to respond to exogenous ethylene develops before this time.

The above explanation of the effect of the prime suggests that the prime is rendering more accessible the deprivation-reducing capacity of eating fruit, implying some pre-existing knowledge of the deprivation-reducing capacity of eating fruit for the prime to act on.

In the current study, because of the low ripening capacity of pear fruit at early maturity stages, we considered full ripening capacity was achieved when fruit firmness reached 20 N after 14 days at 20 °C; this was named "RC14" for "Ripening Capacity at 14 days" after harvest.

As shown in figure 9, the reducing power of the fruit extracts were compared with standard ascorbic acid and it was found that reducing capacity of the fruit extracts were although not better than standard, yet showed considerable activity with E. officinalis as the best among the three studied extracts.