搜索结果: 1-6 共查到“Loquat”相关记录6条 . 查询时间(0.089 秒)
Characterisation of polyphenol oxidase and peroxidase and the role in browning of loquat fruit
Eriobotrya japonica PPO POD
2015/3/30
Polyphenol oxidase (PPO) and peroxidase (POD) were extracted from a new loquat fruit cultivar (Ninghaibai) and characterised using reliable spectrophotometric methods. In both cases, the optimum pH fo...
Induction of Tetraploid in Loquat with Amiprofos-methyl and Colchicine
Loquat Induction Colchicine young roots
2009/7/13
This experiment was conducted to artificially induce loquat tetraploids by applying amiprofos-methyl (APM) and colchicine for chromosome doubling agents to diploid loquat shoot apex.
Germinated shoot...
Differences of Morphological and Fruit Bearing Characteristics among the Different Ploidy Plants and Triploid Production by Crossings between Diploid and Triploid Plants in Loquat
fructification polyploidy breeding pollen germination ratio reciprocal crossing
2009/7/10
To facilitate efficient breeding of triploid loquats (Eriobotrya japonica Lindle.) by crossing diploid loquats with tetraploid loquats, we investigated differences of morphological and fruit bearing c...
Effects of GA3 and CPPU Applications on Growth and Quality of Seedless Fruits in Triploid Loquat
fruit quality fruit growth plant growth substance
2009/7/9
To produce seedless loquat fruits, the effects of GA3 and CPPU applications on growth and quality of seedless fruits in the triploid loquat ‘Tanaka’ strain were investigated. The triploid seedless fru...
The Inheritance and Identification of RAPD Marker on Fruit Flesh Color in Loquat
breeding single dominant gene
2009/7/6
To understand the mode of flesh color inheritance in loquats (Eriobotrya japonica), segregation of flesh color (yellowish orange vs. whitish yellow) was investigated in 1,643 F1 progenies derived from...
Effect of Cold Storage and Harvest Ripeness on the Quality and Chemical Composition of Loquat Fruits
harvest ripeness cold storage quality fruit composition
2010/11/23
Loquat fruits (cv. Mogi) were harvested at three stages of ripeness (less-ripe, ripe, and full-ripe) and stored at 5°C to determine the optimal harvest ripeness for storage. During low-temperature sto...