Zobrazeno 1 - 10
of 33
pro vyhledávání: '"R. Botondi"'
Publikováno v:
Acta Horticulturae. :321-328
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d426c1b1b8b91b92eecd3c70dd5a564d
https://doi.org/10.17660/actahortic.2022.1332.42
https://doi.org/10.17660/actahortic.2022.1332.42
Publikováno v:
Acta Horticulturae. :473-480
Fruit and vegetables are commonly stored in refrigerated rooms and, often, for medium/long periods, in pre-defined gaseous atmospheres (CA: different combinations of N2, O2, CO2). In this study, green and yellow kiwifruits were stored at 0°C with no
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34728613fbdb82c9e322bbb0e011eb42
https://doi.org/10.17660/actahortic.2018.1218.65
https://doi.org/10.17660/actahortic.2018.1218.65
Publikováno v:
Acta Horticulturae. :371-376
Some special wines are usually obtained from dried grapes by using traditional techniques without control of temperature, relative humidity (RH) and airflow. A new technology (tunnel) for grape dehydration based on controlled air speed, temperature a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70e1ee476194eddd8946cc101844e2a5
https://doi.org/10.17660/actahortic.2017.1188.50
https://doi.org/10.17660/actahortic.2017.1188.50
Publikováno v:
The Journal of Horticultural Science and Biotechnology. 75:202-208
SummaryApricots of two harvests (9–10° Brix and 13–14° Brix) were treated for 6 d at 15°C with 1%, 2% and 4% O2 (low oxygen = LO) and then kept for 7 d and 5 d (respectively for the first and the second harvest) in air at 15°C (shelf life = s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd2cfcbd6fb8cec4620a3a056d468786
https://doi.org/10.1080/14620316.2000.11511224
https://doi.org/10.1080/14620316.2000.11511224
Autor:
I. Nicoletti, A. Bellincontro, A. De Rossi, F. De Sanctis, D. Tiberi, P.Pietromarchi, R. Botondi, D. Corradini, F. Mencarelli
Publikováno v:
Australian journal of grape and wine research 19 (2013): 358–368. doi:10.1111/ajgw.12042
info:cnr-pdr/source/autori:I. Nicoletti, A. Bellincontro, A. De Rossi, F. De Sanctis, D. Tiberi, P.Pietromarchi, R. Botondi, D. Corradini, F. Mencarelli/titolo:Postharvest dehydration of Nebbiolo grapes grown in altitude is affected by time of defoliation/doi:10.1111%2Fajgw.12042/rivista:Australian journal of grape and wine research/anno:2013/pagina_da:358/pagina_a:368/intervallo_pagine:358–368/volume:19
info:cnr-pdr/source/autori:I. Nicoletti, A. Bellincontro, A. De Rossi, F. De Sanctis, D. Tiberi, P.Pietromarchi, R. Botondi, D. Corradini, F. Mencarelli/titolo:Postharvest dehydration of Nebbiolo grapes grown in altitude is affected by time of defoliation/doi:10.1111%2Fajgw.12042/rivista:Australian journal of grape and wine research/anno:2013/pagina_da:358/pagina_a:368/intervallo_pagine:358–368/volume:19
Background and Aims: Sfursat is an Italian wine produced with partially dehydrated Nebbiolo grapes in the Valtellina region which is located at high altitude. The research aims to understand the influence of fruit exposure on the rate of water loss b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=cnr_________::d1fe739a45b4166fb0f0fe1cef46895a
https://publications.cnr.it/doc/277457
https://publications.cnr.it/doc/277457
Publikováno v:
Acta Horticulturae. :297-304
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32084564001ba9ded514cfce7cd54ca7
https://doi.org/10.17660/actahortic.1995.379.37
https://doi.org/10.17660/actahortic.1995.379.37
Publikováno v:
HortScience. 30:566-569
Brushing of 'Hayward' kiwifruit (Actinidia deliciosa (A. Chev.) C.F. Liang et A. R. Ferguson var. deliciosa) to remove trichomes reduced their marketable life. Fruit were brushed with polypropylene brushes having bristles of 0.60, 0.50, 0.30, and 0.2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a694eb0f4b5f0f100d92b4c824ba124
https://doi.org/10.21273/hortsci.30.3.566
https://doi.org/10.21273/hortsci.30.3.566
Autor:
Mondher Bouzayen, Jean-Marc Lelièvre, M. Guis, Alain Latché, F. El. Yahyaoui, R. Botondi, Ricardo Antonio Ayub, Jean-Claude Pech
Publikováno v:
Biology and Biotechnology of the Plant Hormone Ethylene II ISBN: 9789401059107
Transgenic antisense ACC oxidase melons in which ethylene has been inhibited by more than 99% have been used for discriminating between ethylene-dependent and — independent pathways. In this paper, we have compared wild type and transgenic melons i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87682bf29dad6ccb4b3fcf33469bcc5f
https://doi.org/10.1007/978-94-011-4453-7_19
https://doi.org/10.1007/978-94-011-4453-7_19
Autor:
M. Guis, C. Balagué, Ricardo Antonio Ayub, Hicham Zegzouti, E. Lasserre, Jean-Claude Pech, Mondher Bouzayen, R. Botondi, J. Raynal, T. Bouquin, Alain Latché, M. Ben Amor
Publikováno v:
Biology and Biotechnology of the Plant Hormone Ethylene ISBN: 9789401063364
Studies on the molecular factors of fruit ripening have been, so far, almost exclusively restricted to tomato as a model fruit. However, a number of other climacteric fruit, that exhibit a sharp climacteric phase with a very fast ripening rate might
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3e5983a439423f9e8b1b31d63150370
https://doi.org/10.1007/978-94-011-5546-5_40
https://doi.org/10.1007/978-94-011-5546-5_40
Publikováno v:
Cellular and Molecular Aspects of the Plant Hormone Ethylene ISBN: 9789048142491
Exposure of tomato fruits to ethanol vapors delays the ripening by inhibiting the ACC oxidase activity via a sugge sted modification of membrane microstructure. Alcohol dehydrogenase (ADH) activity increases several folds in green tissue exposed to h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d776f2f0ecb1da0187a9c35cc6d6d47
https://doi.org/10.1007/978-94-017-1003-9_34
https://doi.org/10.1007/978-94-017-1003-9_34