Sentence examples for ripening characteristics from inspiring English sources

Regarding grape ripening characteristics, the highest acidity and anthocyanin concentrations were found in plots with soils with higher clay and organic matter content.

In particular, manipulation of genes involved in the ethylene biosynthetic pathway and a MADS box transcription factor have led to altered ripening characteristics [ 1- 5].

Learn the specific ripening characteristics of each avocado type.

In addition, we hypothesized that the inclusion of different peach types could improve the robustness of metabolite-gene relationships since the gene-volatile correlation should hold across the genotype with different ripening characteristics.

The expression patterns of genes related to ethylene metabolism, carotenoid accumulation, cell wall integrity and transcriptional regulation varied between genotypes and was consistent with the differences in their fruit ripening characteristics.

In banana gene expression profiles in fruit with four different ripening characteristics revealed that MaNAC genes are expressed differentially in peel and pulp during ripening [ 9].

Table olive quality depends on a number of factors, including fruit characteristics, ripening and processing technologies.

Changes in totGSH-GSH concentrations were similar in both cultivars throughout ripening, again with characteristic, but statistically non-significant, changes in GSH concentrations occurring around the breaker stage.

Among the ripening mutations, ripening inhibitor (rin) is a well-characterized mutation that inhibits such characteristic phenomena observed during ripening as lycopene accumulation and softening, resulting in non-ripe fruit [ 4].

Volatile (52 compounds) and gene expression (4348 genes) levels were profiled in peach fruit from a maturity time-course series belonging to two peach genotypes that showed considerable differences in maturation characteristics and postharvest ripening.

It has been reported that the use of commercial starters in raw milk cheeses may modify the characteristics of the cheese microbiota, in particular lowering the microbial biodiversity [ 1] and it is also well known that mainly LAB microbiota developing during ripening influences the typical organoleptic characteristics of the cheese [ 2].