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of 34
pro vyhledávání: '"Prunus persica var. nucipersica L"'
Akademický článek
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Autor:
Peter M. Dracatos, Muhammad Saad Khan, Hina Naeem, Shahzad Saleem, Asim Mehmood, Faisal Saeed Awan, Qudsia Yousafi, Bushra Zulfiqar, Muhammad Wasim Sajid
Publikováno v:
Genetic Resources and Crop Evolution. 68:3011-3023
For effective varietal improvement of horticultural crops peach (Prunus persica) and nectarine (Prunus persica var. nucipersica), information about their population structure and genetic relatedness plays an important role. In this study we used retr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e3a5099ac0dd9ec9cd3bd804a6ffca6
https://doi.org/10.1007/s10722-021-01172-x
https://doi.org/10.1007/s10722-021-01172-x
Autor:
Maximiliano Dini, Maria do Carmo Bassols Raseira, Marie-Noëlle Corre, Véronique Signoret, Bénédicte Quilot-Turion
Publikováno v:
Agronomy, Vol 13, Iss 5, p 1235 (2023)
Despite the fact that brown rot is the most economically important disease in stone fruits, the relationship between mechanical stress and infection has never been explored. Thus, to explore this connection, we carried out four experiments linking ne
Externí odkaz:
https://doaj.org/article/deae27167b53407dada0a9aec30630fe
Autor:
Iturriaga Muñoz, Fanny Paola
Memoria para optar al Título Profesional de Ingeniero Agrónomo
Dada la gran dependencia que posee la fruticultura chilena frente al desarrollo genético extranjero, sumado a los problemas de calidad y condición que presentan nectarinas y dura
Dada la gran dependencia que posee la fruticultura chilena frente al desarrollo genético extranjero, sumado a los problemas de calidad y condición que presentan nectarinas y dura
Externí odkaz:
http://www.repositorio.uchile.cl/handle/2250/112311
Autor:
Ergović, Maja, Obradović Valentina, Jakobović Snježana, Škrabal Svjetlana, Troha Ferninard, Šnajder Ivica
Nectarine is subspecies of the peach which comes in summer, and is very advantageous because of high content of β -carotene. Like any other fruit it can be processed into half – product (puree, pulp) or final product (jelly, juice, marmelade). The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::26e68b4c3a1464f01f60cc6e880bd106
https://www.bib.irb.hr/390386
https://www.bib.irb.hr/390386