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At the start of Phase 1 ripening, treated fruit responded to ethylene, and were capable of producing endogenous ethylene.
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In the first step, Re3+ would be adsorbed on the surface of the silica colloid, and then the silica colloid turns into a rattle-type particle and finally turns into a HS through Ostwald ripening after being treated in hydrothermal conditions.
Such findings are consistent with the strong thermodynamic tendency of smaller nanoparticles of remedy source and/or silica in liquid sols to aggregate spontaneously and/or self-assemble back into larger crystalline structures, e.g., via Ostwald ripening, unless specifically treated to prevent this phenomenon [ 112- 115].
Some tomato mutants (e.g. rin, nor, cnr) are unable to ripen even when treated with exogenous ethylene, although not impaired in the hormone signal transduction pathway [ 8]; and references therein].
Figure 1 shows the evolution of anthocyanins during the ripening of olives treated by the ABA at fruit set and at veraison.
It also results in precocious ripening of fruits treated at fruit set (about 2 weeks) and a precocity of the harvest similar to that induced in olives treated at veraison (estimated at 6 weeks).
As fruit progressed through maturation and Phase 1 ripening, fruit were treated with different concentrations of propylene and ethylene.
Fruit from this tree mature, but do not ripen or soften, unless treated with exogenous ethylene.
An observed ripening delay in Ethrel-treated fruit might therefore be due to increased auxin concentrations in pre-ripening fruit.
In cheeses produced from raw skim milk, no citrulline was present and arginine increased slightly during ripening contrary to cheeses produced from treated skim milk.
In order to investigate the possibility of an ethylene/auxin interaction in grape berry ripening, pre-veraison Shiraz berries were treated with either Ethrel or a Control solution in two consecutive seasons.
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