Search results for "VITRO"
showing 10 items of 2786 documents
Microspore embryogenesis inCitrusand other fruit crops
2017
Conventional methods, involving several generations of selfing, are not applicable to produce homozygous lines in Citrus as well as in the other fruit crops, due to the high heterozygosity of the genomes, the long duration of the generation cycle, the large size, and, often, the self-incompatibility. For this reason, there is no different way to obtain homozygosity in this kind of plants than âgametic embryogenesisâ that allows the development of haploids (Hs, plants with gametophytic chromosome number) and doubled haploids (DHs, haploids that have undergone chromosome duplication) from heterozygous parents in a single step. Therefore, gametic embryogenesis is increasingly object of res…
In vitro embryogenesis in higher plants
2016
Applicazione della coltura in vitro alla propagazione di portinnesti di agrumi tolleranti al virus della tristezza e del gelso
2014
In vitro establishment and culture of two Sicilian cultivars of Olea europaea L
2012
Sicily is among the Italian regions with the largest cultivation area of olive (Olea europaea L.). The applications of in vitro tissue culture, as practical tool of propagation and germplasm storage, were not sufficiently exploited in this species, because of the lack of efficient in vitro establishment protocols and culture for the majority of the cultivars. In fact, it is well known that the success of in vitro culture is strongly dependent on the species and, within the species, on the cultivars. This study reports the in vitro establishment of two Sicilian olive cultivars, grown in greenhouse. Both genotypes showed a percentage of in vitro sprouting higher than that one previously obtai…
PROPAGAZIONE IN VIVO ED IN VITRO DI SPECIE ARBOREE ED ARBUSTIVE ED APPLICAZIONE DI METODOLOGIE INNOVATIVE DI MOLTIPLICAZIONE
2011
Radicazione ed incapsulamento di talee vitro-derivate di citrange [Citrus sinensis (L.) Osb. X Poncirus trifoliata (L.) Raf.] Carrizo.
2012
Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin
2023
Almond production generates large amounts of by-products rich in polyphenols. In this study, almond skin was explored as a valuable food ingredient in bread making. To this purpose, almond skin was used to produce functional products modifying a traditional sourdough bread recipe. The doughs were prepared replacing semolina with powdered almond skin (PAS) at 5 and 10 % (w/w). Sourdough inoculum was started with a mix of lactic acid bacteria (LAB) and propagated in semolina until reaching pH 3.7. The pH of PAS added breads was higher than that of control (CTR) breads before and after fermentation. Plate counts showed a similar evolution of LAB and total mesophilic microorganisms, but members…