530 resultados para pericarp browning
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"14 June 1985"--Change 6.
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Includes index.
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"Bibliographical note": p. 93-100.
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Memorial of Mrs. Browning by Theodore Tilton: v. 4, p. [13]-75.
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"Florence edition."
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On verso: Mrs. (G.S.) Morris, Mrs. (W.H.) Pettee, Mrs. I.N. Demmon, Mrs James B. Angell, Louise Pond, Mrs. Waldron (sister of E.L. Walter), Mrs. Harry Hutchins, Mrs. M.L. D'Ooge, Mrs. Elisha Jones, Mrs. Warren P. Lombard, Mrs. B.A. Hinsdale, Mrs. Palmer
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On verso: Photograph of the "Browning Club." This meeting is at Mrs. James B. Angel's about 1895-1900. (Mrs. Angell at left of pillar, seated; Mrs. I.N. Demmon directly behind. Mrs. Martin Dodge standing holding a book.) Also on verso: attached list of names. Handwritten on mat: Randall
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Thesis (doctoral)--Kgl. Ludwig-Maximilians-Universitat Munchen.
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Reprinted from the 1868 edition. Pref., V.1, dated Dec. 25. 1867
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Mode of access: Internet.
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Mode of access: Internet.
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Thesis (Master's)--University of Washington, 2016-06
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Internal browning is an important disorder in pear fruit which can lead to economic losses. Pears (Pyrus communis L. cv. Bartlett) were harvested at early harvest maturity of 90 N from a commercial orchard in southern Brazil. Methyl jasmonate, ethanol, and 1-methylcyclopropene vapor treatments were carried out for 24 hours in order to mitigate the internal browning disorder. Fruit were stored for up to 150 days at 0 ± 1 °C and 90 ± 5 % RH. Pears exhibited internal browning in 37 % of the control samples after 90 days of cold storage. However, no internal browning symptoms were observed in the 1-MCP treatment. The first symptoms in 1-MCP samples were noticed after 120 days of cold storage (12 %) and reached 100 % in five days at room temperature. 1-MCP-treated pears showed flesh firmness values of 82 N after 90 days of cold storage and 18.7 N when they were removed from the cold storage and kept at 20 °C. The greatest acceptance index was attributed to 1- MCP pears after 90 days at 0 ± 1 °C followed by 5 days at 20 ± 1 °C (89.35). High acceptance indexes were attributed to MeJa (77.95) and control pears (76.40) after 30 days in cold storage followed by 5 days at room temperature. 1-MCP (0.3 µL L-1 , 24 hours at 0 ± 1 °C) treatment delays ripening and mitigates the internal browning in early harvested ?Bartlett? pears, that can be stored for up to 90 days at 0 ± 1 °C.
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The aim of this work was to describe the morphology and ontogeny of P. riedelii fruits to aid in taxonomic, ecological and phylogenetic studies in Apocynaceae. Fruits were fixed in FAA, embedded in plastic resin, sectioned at 10 ìm and stained with toluidine blue, for structural analysis. The fruit of P. riedelii is a follicarium, with two follicular fruitlets. The epicarp is one-cell-layered, with trichomes and thick cuticle. The mesocarp, originating from fundamental ovary tissue, is parenchymatous with laticifers, non-lignified fibers and vascular bundles. The endocarp sensu lato is two-celllayered of crossed sclereids, originating from the inner ovary epidermis and from a single layer of parenchyma cells of fundamental ovary tissue. Follicle dehiscence is lateral and the dehiscence process involves anatomical characteristics such as a dehiscence zone with thin-walled cells, non-lignified fibers in the mesocarp and crossed sclereids in the endocarp.