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A correlation between fruit age late in ripening and increased susceptibility was observed in red fruit.
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Breast stimulation is a nonpharmacological method which can be used for cervical ripening and increasing chances of onset of labour and hence avoidance of induction of labour for postdatism.
Breast stimulation in low-risk primigravidas helps in cervical ripening and increases chances of vaginal delivery.
The principal modifications in the grapevine berry due to elevated temperatures occur during the ripening phase, resulting, for example in increased malic acid respiration leading to a drop in total acidity and increased pH [ 17- 20].
As shown in Table 4, the sterol yield increased when ripening time increased and tended to stable.
Similarly, the PDS, ZDS, and CRTISO transcript abundance was low during BF ripening but increased (by 30-, 6.7- and 6.3-fold, respectively) at the color-break stage (S2) in RF and remained high thereafter.
The CI4b cheeses made from control milk and treatment milk contained 1.09 and 2.41 (±0.18) g of total CLA/100 g of FA after 1 mo of ripening, which increased to 1.44 and 2.61 (±0.18) g of total CLA/100 g of FA after 6 mo of ripening, respectively.
They act on cervical smooth muscles enhancing cervical ripening, activate matrix metalloproteinasess expression; and, increase protease production leading to extracellular matrix degradation, related cervical changes and premature rupture of membrane [ 34, 40, 41].
They have been studied in premenopausal women 19– 23 and it has been demonstrated that local application of prostaglandin E2 induces cervical ripening by increased remodelling of the cervical connective tissue.
It is possible that ripening fruits generate increased ATP energy reserves and reducing power by increasing glycolysis that could be later used by enzymes involved in important fruit metabolic processes.
Although grape is considered a non-climacteric fruit, recent studies suggest that ethylene plays a critical role in grape berry development and ripening and is required for increased berry diameter, decreased berry acidity and anthocyanin accumulation in ripening berries [ 110].
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