Authors:Feruzan Dane, Göksel Olgun, and Nuran Ekici
Godineau, J. C. (1971) Ultrastructure of the embryo sac of
L. after cell formation and fusion of polar nuclei.
Ann. Univ. l'Assoc. Régionale Étude Rech. Sci.
Johansson, M., Walles
Authors:M. Tóth-Markus, S. Siddiqui, E. Kovács, E. Róth, and E. Németh-Szerdahelyi
Volatile flavour substances were isolated from the minced pulp of half ripe and full ripe fruits of guava (Psidium guajava L.) cv. Lucknow-49 by simultaneous steam distillation extraction (SDE) with diethyl ether as extracting solvent. The concentrate was analysed by GC-MS. Acetic, butyric and hexanoic acids were the predominant acids, trans-2-hexenal and hexanal the predominant aldehydes and ethyl propanoate, methyl butyrate, ethyl butyrate, methyl hexanoate, ethyl hexanoate, cis-3-hexen-1-yl acetate, hexyl acetate, methyl benzoate, methyl octanoate, ethyl benzoate, phenylpropyl acetate and cinnamyl acetate, the esters responsible for the characteristic guava flavour were also present. The amount of total volatile substances was about 20% higher in full ripe fruits. The concentration of acids and most esters increased and that of C6 aldehydes decreased during ripening. The enzyme analysis showed that the polygalacturonase (PG) activity was lower in the ripe fruit, than in the half ripe one, while the β -galactosidase activity was not influenced by maturity stage. The surface and the cell walls of full ripe guava became wrinkled, and parenchyma cells were empty (SEM).
Authors:Houda Bouazizi, Hager Jouili, Anja Geitmann, and Ezzeddine Ferjani
Djebali, W., Zarrouk, M., Brouquisse, R., El Kahoui, S., Limann, F., Chaibi, W., Ghorbel, M. H. (2005) Ultrastructure and lipid alterations induced by cadmium in tomato (
) chloroplast membranes.
Plant Biol. 7