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- Negrini, Noemi, et al. Show all 8 Authors
- Journal of the science of food and agriculture 2016 v.96 no.3 pp. 939-947
- Prunus persica; aesthetics; beta-galactosidase; cell walls; cultivars; firmness; fruits; genotype; health promotion; melting; metabolism; nectarines; peaches; pectinesterase; polygalacturonase; postharvest systems; ripening; shelf life; tomatoes; transcription (genetics); ultraviolet radiation
- ... BACKGROUND: Ultra‐violet B (UV‐B) radiation has been shown to improve, at least in selected genotypes, both the health‐promoting potential and the aesthetic properties of tomato and peach fruits during their post‐harvest period. The effects of post‐harvest UV‐B treatment on the cell‐wall metabolism of peaches and nectarines (Prunus persica L. Batsch) were assessed in this study. Three cultivars, S ...
- Negrini, Noemi, et al. Show all 5 Authors
- Physiologia plantarum 2015 v.154 no.3 pp. 329-348
- Digitaria; Prunus persica; alcohol dehydrogenase; anthocyanins; assays; cinnamyl alcohol dehydrogenase; color; cultivars; ethylene production; firmness; fruiting; genes; genotype; lignification; lignin; mesocarp; metabolism; peaches; phenolic compounds; polyacrylamide gel electrophoresis; polyclonal antibodies; proteins; reverse transcriptase polymerase chain reaction; ripening; texture
- ... Development of fruit flesh texture quality traits may involve the metabolism of phenolic compounds. This study presents molecular and biochemical results on the possible role played by cinnamyl alcohol dehydrogenase (CAD; EC 126.96.36.199) during ripening [S3, S4 I (pre‐climacteric) and S4 III (climacteric) stages] of peach [Prunus persica (L.) Batsch] fruit with different flesh firmness [non‐melting ...
- Negrini, Noemi, et al. Show all 7 Authors
- Phytochemistry 2011 v.72 no.10 pp. 1251-1262
- 1-aminocyclopropane-1-carboxylic acid; amino acids; carbohydrates; cultivars; ethylene; ethylene production; firmness; free amino acids; gels; genetic background; marker-assisted selection; mesocarp; metabolism; methionine adenosyltransferase; organic acids and salts; oxidative stress; peaches; phenol; proteins; proteomics; ripening; stress response; sucrose synthase
- ... A proteomic analysis was conducted on peach fruit mesocarp in order to better elucidate the biochemical and physiological events which characterize the transition of fruit from the “unripe” to the “ripe” phase. The first goal of the present work was to set-up a protocol suitable for improving protein extraction from peach mesocarp. The use of freeze-dried powdered tissue, together with the additio ...