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Journal articles on the topic 'Ripening'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Sojic, Branislav, Ljiljana Petrovic, Anamarija Mandic, et al. "Lipid oxidative changes in traditional dry fermented sausage Petrovská klobása during storage." Chemical Industry 68, no. 1 (2014): 27–34. http://dx.doi.org/10.2298/hemind130118024s.

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The influence of drying and ripeninig conditions (traditional and industrial) in the production of dry fermented sausage Petrovsk? klob?sa, on fatty-acid composition and oxidative changes in lipids, during 7 months of storage, was investigated. During the storage period, the sum of unsaturated fatty acids and the content of free fatty acids were significantly higher (p<0.05), while the content of malondialdehyde was significantly lower in the sausage subjected to traditional conditions of drying and ripening. At the end of the storage period, contents of pentanal and hexanal in the sausage

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2

Stojanović, Ivan, Violeta Jovanović, and Aleksandar Manić. "MANAGING THE PRODUCTION PROCESSES - OPTIMIZATION OF THE TECHNOLOGICAL PROCESS OF BANANA RIPENING BY APPLYING THE SIMPLE ADDITIVE WEIGHTING METHOD." Ekonomika poljoprivrede 70, no. 4 (2023): 981–96. http://dx.doi.org/10.59267/ekopolj2304981s.

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The realization of company goals is greatly influenced by the manager’s decisions in the activities of managing production processes. To make decisions, managers use different decision-making methods, taking into account different criteria on the basis of which they choose the best alternative. The paper presents the optimization of the technological process of banana ripening using the simple additive weighting (SAW) method. The research monitored temperature correction, ripening gas dosage concentration, duration of treatment, commodity loss, including correction of accompanying factors of g

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3

Isingizwe Nturambirwe, Jean Frederic, Willem Jacobus Perold, and Umezuruike Linus Opara. "A Squid-Detected NMR Relaxation Study of Banana Fruit Ripening." Applied Engineering in Agriculture 37, no. 2 (2021): 219–31. http://dx.doi.org/10.13031/aea.13991.

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HighlightsMeasurements of relaxation times in intact banana at micro-Tesla field was achieved.Bulk spin-spin relaxation time highly correlated with best descriptors of banana ripening.A basis for quasi-continuous distribution of spin-spin relaxation in banana was given.Abstract. Achieving fast, low-cost, and non-destructive internal quality testing techniques in the horticultural industry is a challenge. Developing techniques such as ultra-low field nuclear magnetic resonance (NMR) is a promising solution. Banana is a fast ripening fruit, which undergoes many changes in quality characteristics

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4

Jang, Chaemin, Jihyun Lee, and Hyun-Seok Kim. "Changes in cyanogenic glycoside content of maesil (Prunus mume) and its chung with ripening after harvest." Food Engineering Progress 28, no. 4 (2024): 350–57. https://doi.org/10.13050/foodengprog.2024.28.4.350.

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This study investigated the yellowing phenomenon of maesil (Prunus mume), changes in organic acid (OA), and cyanogenic glycoside (CN-Glc) contents during post-harvest ripening, and the potential use of ripened maesil as raw material for CN-Glc-reduced maesil chungs. Ripening conditions were as follows: 5℃ for Ripening I, 20–22℃ with 50–60% RH for Ripening II, 20–22℃ with 50–60% RH after ultrasonic washing of maesil for Ripening II-US, and 35℃ and 80–90% RH for Ripening III. Yellowing did not occur in maesil under Ripening I even after 7 days, but was observed after 7 days of Ripening II and Ri

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5

Turnquest, Mureena A., Merit D. Lemke, and Haywood L. Brown. "Cervical Ripening." Journal of Maternal-Fetal and Neonatal Medicine 6, no. 5 (1997): 260–63. http://dx.doi.org/10.3109/14767059709161998.

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6

TROFATTER, KENNETH F. "Cervical Ripening." Clinical Obstetrics and Gynecology 35, no. 3 (1992): 476–86. http://dx.doi.org/10.1097/00003081-199209000-00007.

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7

CHEZ, RONALD A. "Cervical Ripening." Clinical Obstetrics and Gynecology 41, no. 3 (1998): 606–10. http://dx.doi.org/10.1097/00003081-199809000-00015.

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8

Brady, C. J. "Fruit Ripening." Annual Review of Plant Physiology 38, no. 1 (1987): 155–78. http://dx.doi.org/10.1146/annurev.pp.38.060187.001103.

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9

Riskin-Mashiah, Shlomit, and Isabelle Wilkins. "CERVICAL RIPENING." Obstetrics and Gynecology Clinics of North America 26, no. 2 (1999): 243–57. http://dx.doi.org/10.1016/s0889-8545(05)70072-3.

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10

Harrison, V. C. "Fetal ripening." Medical Hypotheses 21, no. 4 (1986): 373–76. http://dx.doi.org/10.1016/0306-9877(86)90031-9.

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11

Thiery, M. "Ripening procedures." European Journal of Obstetrics & Gynecology and Reproductive Biology 28, no. 2 (1988): 95–102. http://dx.doi.org/10.1016/0028-2243(88)90083-4.

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12

Giovannoni, James J. "Fruit ripening mutants yield insights into ripening control." Current Opinion in Plant Biology 10, no. 3 (2007): 283–89. http://dx.doi.org/10.1016/j.pbi.2007.04.008.

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13

Roy, Manuranjan, Jahnabi Hazarika, Bamon Timung, and Swgwmsar Basumatary. "Effects of Various Indigenous Ripening Methods on Biochemical Characteristics of Banana Cv. Chenichampa." International Journal of Environment and Climate Change 13, no. 12 (2023): 173–77. http://dx.doi.org/10.9734/ijecc/2023/v13i123672.

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A study was conducted with objectives of how the native ripening technique affected the quality parameters of the Chenichampa variety of banana. The ripening techniques used during the period of experiment are as follows: T1 stands for ripening in a covered pit with smoke; T2 stands for ripening tomato fruit; T3 for ripening with paddy straw; T4 stands for ripening in a covered pit without smoke; T5 for ripening with calcium carbide; and T6, or naturally ripening at room temperature, which is the control. The outcome showed that, of all the ripening techniques, fruit ripened with ripe tomatoes

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14

Shubenko, L., S. Shokh, Yu Fedoruk, D. Mykhailiuk, and A. Vuiko. "The content of the main chemical elements in sweet cherry fruits of different ripening periods." Agrobìologìâ, no. 1(163) (May 25, 2021): 173–79. http://dx.doi.org/10.33245/2310-9270-2021-163-1-173-179.

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The level of biochemical composition of sweet cherry fruits of different ripening periods was investigated. It has been established that the content of chemical elements in sweet cherry fruits depends on a number of factors. Fruits ripening period is listed frstaming the features of the pomological variety. Weather conditions during the formation and ripening of sweet cherry fruits have a signifcant effect on the content of chemicals. The variety Melitopolskaya krapchastaya was revealed to have a high content of dry soluble substances among all the studied varieties. In the group of late-ripen

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15

Zuzunaga, M., M. Serrano, D. Martinez-Romero, D. Valero, and F. Riquelme. "Comparative Study of Two Plum (Prunus salicina Lindl.) Cultivars during Growth and Ripening." Food Science and Technology International 7, no. 2 (2001): 123–30. http://dx.doi.org/10.1177/108201320100700204.

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Some physicochemical parameters related to fruit growth and ripening, as well as the plant growth regulators ethylene, abscisic acid and polyamines were determined in two plum cultivars (Golden Japan and Santa Rosa) during their development and ripening. From the ninth week of development, the physicochemical parameters (punction force, color and ripening index) showed significant modifications, indicating that the ripening process had begun. Santa Rosa cultivar exhibited a climacteric ripening pattern, in which these changes coincided with increase in respiration rate, ethylene emission and l

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16

Leonov, Nikolai Nikolaevich, and Nikita Valerievich Ryazantsev. "Evaluation of the resistance of peach (Prunus persica (L.) Batsch) varieties to the main diseases under the subtropic climate of the Krasnodar region." Agrarian Scientific Journal, no. 1 (February 6, 2024): 24–31. http://dx.doi.org/10.28983/asj.y2024i1pp24-31.

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The article presents the results of studies conducted in 2018–2021 on the basis of collection peach plantings of the Subtropical Scientific Center of the Russian Academy of Sciences. The resistance of 48 promising peach varieties to the main fungal diseases in the subtropical zone of Russia - curl, clasterosporiosis and moniliosis - was studied. The most resistant peach varieties to curl in subtropical conditions can be recommended as new plantings: early ripening ones - Pushistyy ranniy, Summerset, Favorita Morettini, Amsden, Madeleine Pouille; mid ripening varieties - Redhaven, Anton Chekhov

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17

Islam, Md Nazibul, Abul Hasnat Md Sazedur Rahman, Mehnaz Mursalat, Asif Hasan Rony, and Mohidus Samad Khan. "A legislative aspect of artificial fruit ripening in a developing country like Bangladesh." Chemical Engineering Research Bulletin 18, no. 1 (2016): 30. http://dx.doi.org/10.3329/cerb.v18i1.26219.

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<p>Fruit ripening is a natural process in which a fruit goes through various physical and chemical changes and gradually becomes sweet, coloured, soft and palatable. However, this natural process can also be stimulated by using artificial fruit ripening agents. Farmers and vendors often use artificial ripening agents to control fruit ripening rate. However, because of the potential health hazard related to the ripening agents, artificial fruit ripening process is highly debateable throughout the world. There are existing laws and guidelines to control artificial fruit ripening process. T

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18

Ali, Abubakr Sayed, Alaa Ahmed Elsir, Ameer Ahmed Elobied, Ebtisam Ali Hassan, and Mohammed Sirelkhatim Mohammed. "Effect of ripening period and culture level of starter on the quality characteristics of fermented beef sausage." Letters In Animal Biology 2, no. 2 (2022): 17–21. http://dx.doi.org/10.62310/liab.v2i2.83.

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This study was conducted to determine the impact of ripening period and starter culture level on physicochemical parameters, colour parameters, and total bacteria count (TBC) of fermented beef sausage under Sudanese conditions. Combination of equal portions of two strains of lactic acid bacteria (Streptococcus ssp. and Lactobacillus ssp.) were added as starter culture at two levels (level 1= 1.34 ml/kg and level 2 = 2.67 ml/kg) to formulate two batches of fermented beef sausage. Both the fermented sausages were stored for 0, 7, and 14 days under 85% relative humidity at 21 oC. Three replicates

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19

Yun, Ze, Taotao Li, Huijun Gao, et al. "Integrated Transcriptomic, Proteomic, and Metabolomics Analysis Reveals Peel Ripening of Harvested Banana under Natural Condition." Biomolecules 9, no. 5 (2019): 167. http://dx.doi.org/10.3390/biom9050167.

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Harvested banana ripening is a complex physiological and biochemical process, and there are existing differences in the regulation of ripening between the pulp and peel. However, the underlying molecular mechanisms governing peel ripening are still not well understood. In this study, we performed a combination of transcriptomic, proteomic, and metabolomics analysis on peel during banana fruit ripening. It was found that 5784 genes, 94 proteins, and 133 metabolites were differentially expressed or accumulated in peel during banana ripening. Those genes and proteins were linked to ripening-relat

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20

Beaulieu, John C., and Mikal E. Saltveit. "Inhibition or Promotion of Tomato Fruit Ripening by Acetaldehyde and Ethanol is Concentration Dependent and Varies with Initial Fruit Maturity." Journal of the American Society for Horticultural Science 122, no. 3 (1997): 392–98. http://dx.doi.org/10.21273/jashs.122.3.392.

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`Castlemart' tomato (Lycopersicon esculentum Mill.) pericarp discs were used to study the physiological effects of acetaldehyde and ethanol on fruit ripening. Short-term exposure of discs from mature-green fruit to acetaldehyde vapors on a fresh mass basis (≤500 μg·g-1) or ethanol vapors (≤3 mg·g-1) promoted ripening, while higher concentrations inhibited ripening. Discs from mature-green fruit absorbed greater amounts of ethanol and produced significantly higher concentrations of acetaldehyde than discs from breaker fruit. Ripening was promoted by ethanol when the discs were unable to retain

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21

Son, Shannon L., Ashley E. Benson, Emily Hart Hayes, Akila Subramaniam, Erin A. S. Clark, and Brett D. Einerson. "Outpatient Cervical Ripening: A Cost-Minimization and Threshold Analysis." American Journal of Perinatology 37, no. 03 (2019): 245–51. http://dx.doi.org/10.1055/s-0039-1694791.

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Objective To evaluate cost of outpatient (OP) versus inpatient (IP) ripening with transcervical balloons, and determine circumstances in which each strategy would be cost saving. Study Design We created a decision model comparing OP and IP balloon ripening in term (≥37 weeks) singleton pregnancies with unfavorable cervix. We performed a cost-minimization analysis and threshold analyses comparing two OP ripening strategies (broad and limited use) to IP ripening from a health system perspective. Base case estimates of probability, utilization, and cost were derived from the literature. The prima

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22

Barden, Cynthia L., and William J. Bramlage. "INTERACTIVE EFFECTS OF COOL TEMPERATURES AND RIPENING ON SCALD RESISTANCE IN APPLES." HortScience 27, no. 6 (1992): 593d—593. http://dx.doi.org/10.21273/hortsci.27.6.593d.

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Apples generally become less susceptible to scald as the season progresses and the fruit ripen. However, ripening effects may be confounded with effects of low temperature. Over 3 seasons we tested interactive effects of hrs < 10°C and ripening on scald susceptibility on Cortland apples. Ripening was induced by 500 ppm ethephon. In 1989, ethephon advanced ripening, increased endogenous antioxidant concns, and reduced scald incidence by 30% when 62 hrs <10°C had occurred before harvest. In 1990 no hrs <10°C had accumulated at harvest. Ethephon increased endogenous antioxidants and adva

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23

Khaksar, Gholamreza, and Supaart Sirikantaramas. "Transcriptome-wide identification and expression profiling of the ERF gene family suggest roles as transcriptional activators and repressors of fruit ripening in durian." PLOS ONE 16, no. 8 (2021): e0252367. http://dx.doi.org/10.1371/journal.pone.0252367.

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The involvement of the phytohormone ethylene as the main trigger of climacteric fruit ripening is well documented. However, our knowledge regarding the role of ethylene response factor (ERF) transcription factor in the transcriptional regulation of ethylene biosynthesis during fruit ripening remains limited. Here, comprehensive transcriptome analysis and expression profiling revealed 63 ERFs in durian pulps, termed DzERF1–DzERF63, of which 34 exhibited ripening-associated expression patterns at three stages (unripe, midripe, and ripe) during fruit ripening. Hierarchical clustering analysis cla

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24

Wu, Chao-Jie, Wei Shan, Xun-Cheng Liu, et al. "Phosphorylation of transcription factor bZIP21 by MAP kinase MPK6-3 enhances banana fruit ripening." Plant Physiology 188, no. 3 (2021): 1665–85. http://dx.doi.org/10.1093/plphys/kiab539.

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Abstract Ripening of fleshy fruits involves both diverse post-translational modifications (PTMs) and dynamic transcriptional reprogramming, but the interconnection between PTMs, such as protein phosphorylation and transcriptional regulation, in fruit ripening remains to be deciphered. Here, we conducted a phosphoproteomic analysis during banana (Musa acuminata) ripening and identified 63 unique phosphopeptides corresponding to 49 proteins. Among them, a Musa acuminata basic leucine zipper transcription factor21 (MabZIP21) displayed elevated phosphorylation level in the ripening stage. MabZIP21

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25

Wang, Tengfei, Huixiang Peng, Yingying Cao, et al. "Dynamic Network Biomarker Analysis Reveals the Critical Phase Transition of Fruit Ripening in Grapevine." Genes 13, no. 10 (2022): 1851. http://dx.doi.org/10.3390/genes13101851.

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Grapevine (Vitis vinifera L.) fruit ripening is a complex biological process involving a phase transition from immature to mature. Understanding the molecular mechanism of fruit ripening is critical for grapevine fruit storage and quality improvement. However, the regulatory mechanism for the critical phase transition of fruit ripening from immature to mature in grapevine remains poorly understood. In this work, to identify the key molecular events controlling the critical phase transition of grapevine fruit ripening, we performed an integrated dynamic network analysis on time-series transcrip

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26

Liu, Gangshuai, Daqi Fu, Xuwei Duan, et al. "Integrated Metabolome, Transcriptome and Long Non-Coding RNA Analysis Reveals Potential Molecular Mechanisms of Sweet Cherry Fruit Ripening." International Journal of Molecular Sciences 25, no. 18 (2024): 9860. http://dx.doi.org/10.3390/ijms25189860.

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Long non-coding RNAs (lncRNAs), a class of important regulatory factors for many biological processes in plants, have received much attention in recent years. To explore the molecular roles of lncRNAs in sweet cherry fruit ripening, we conducted widely targeted metabolome, transcriptome and lncRNA analyses of sweet cherry fruit at three ripening stages (yellow stage, pink stage, and dark red stage). The results show that the ripening of sweet cherry fruit involves substantial metabolic changes, and the rapid accumulation of anthocyanins (cyanidin 3-rutinoside, cyanidin 3-O-galactoside, and cya

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27

Nájera, Ana I., Luis J. R. Barron, and Yolanda Barcina. "Changes in free fatty acids during the ripening of Idiazabal cheese: influence of brining time and smoking." Journal of Dairy Research 61, no. 2 (1994): 281–88. http://dx.doi.org/10.1017/s0022029900028296.

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SummaryThe effect of brining time and smoking on the free fatty acid content of Idiazabal cheese during ripening was examined. The main free fatty acids considered underwent at least some increase during the first stage of ripening before day 90 and tended to level off around a constant value towards the end of the ripening period. There were significant differences in free fatty acid levels during ripening among cheeses with different brining times and between smoked and unsmoked cheeses. Brining time and smoking exerted marked effects on lipolytic activity during cheese ripening, depending u

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28

Ibrahim, Asiata Omotayo, Misbaudeen Abdul-Hammed, Samuel Adewale Adegboyega, Monsurat Olajide, and Akeem Abefe Aliyu. "Influence of the Techniques and Degrees of Ripeness on the Nutritional Qualities and Carotenoid Profiles of Tomatoes (Solanum lycopersicum)." Annals of Science and Technology 4, no. 1 (2019): 48–55. http://dx.doi.org/10.2478/ast-2019-0006.

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AbstractTomato is a significant vegetable crop with numerous health benefits derived from its carotenoids, flavonoids and other phytonutrients contents. This work studies the nutritional qualities and carotenoids contents of five different cultivars of tomatoes (San Marz, Nasmata, Roma VF, Ogbomoso local and 4-lobes). The variations of pH, titratable acidity, reducing sugar, total solid, lycopene and beta-carotene contents of these tomatoes were investigated under ambient temperature and field ripening techniques and the mean values of these parameters investigated at different ripening stages

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29

Li, Yun, Wu, Qu, Duan, and Jiang. "Combination of Transcriptomic, Proteomic, and Metabolomic Analysis Reveals the Ripening Mechanism of Banana Pulp." Biomolecules 9, no. 10 (2019): 523. http://dx.doi.org/10.3390/biom9100523.

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The banana is one of the most important fruits in the world. Bananas undergo a rapid ripening process after harvest, resulting in a short shelf. In this study, the mechanism underlying pulp ripening of harvested bananas was investigated using integrated transcriptomic, proteomic, and metabolomic analysis. Ribonucleic acid sequencing (RNA-Seq) revealed that a great number of genes related to transcriptional regulation, signal transduction, cell wall modification, and secondary metabolism were up-regulated during pulp ripening. At the protein level, 84 proteins were differentially expressed duri

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30

Kevresan, Zarko, Jasna Mastilovic, Snezana Sinadinovic-Fiser, Natasa Hrabovski, and Tanja Radusin. "Spice paprika volatiles as affected by different postharvest ripening treatments of red pepper (Capsicum annuum L.) variety aleva NK." Acta Periodica Technologica, no. 44 (2013): 75–86. http://dx.doi.org/10.2298/apt1344075k.

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The influence of post-harvest ripening conditions of pepper Aleva NK picked in red maturity stage on the composition of volatiles in spice paprika was investigated by GCMS. The post-harvest ripening in the dark and under daylight was conducted under semicontrolled conditions for two weeks. The obtained chromatograms indicated that the aroma of investigated spice paprika consisted of a large number of volatile compounds regardless of the application and conditions of the post-harvest ripening. The main volatiles of the analyzed paprika samples were fatty acids and their esters, terpenes and ter

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31

Saltveit, Mikal E. "INTERNAL CARBON DIOXIDE AND ETHYLENE LEVELS IN TOMATO FRUIT RIPENING ATTACHED TO OR DETACHED FROM THE PLANT." HortScience 28, no. 5 (1993): 510g—510. http://dx.doi.org/10.21273/hortsci.28.5.510g.

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The internal concentration of CO2 and C2H4 and the stage of ripeness was periodically measured in tomato fruit (Lycopersicon esculentum cv. Castelmart) attached to and detached from the plant. An external collection apparatus permitted nondestructive sampling of internal gases. The concentration of CO2 and C2H4 in the collection apparatus had equilibrated with the internal gas concentrations after 18 hr. A 20-fold increase in C2H4 during ripening of detached tomato fruit was paralleled by a 3-fold increase in CO2 concentration. Ripening attached fruit exhibited a 100-fold rise in C2H4 during r

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32

Song, Yunbo, Hanzhi Liang, Jiechun Peng, Shenghua Ding, Xuewu Duan, and Yang Shan. "Application of L-Cysteine Hydrochloride Delays the Ripening of Harvested Tomato Fruit." Foods 13, no. 6 (2024): 841. http://dx.doi.org/10.3390/foods13060841.

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Fruit ripening is controlled by internal factors such as hormones and genetic regulators, as well as external environmental factors. However, the impact of redox regulation on fruit ripening remains elusive. Here, we explored the effects of L-cysteine hydrochloride (LCH), an antioxidant, on tomato fruit ripening and elucidated the underlying mechanism. The application of LCH effectively delayed tomato fruit ripening, leading to the suppression of carotenoid and lycopene biosynthesis and chlorophyll degradation, and a delayed respiration peak. Moreover, LCH-treated fruit exhibited reduced hydro

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Lv, Jingyi, Yonghong Ge, Canying Li, Mengyuan Zhang, and Jianrong Li. "Identification and Analysis of Genes Involved in the Jasmonate Pathway in Response to Ethephon and 1-Methylcyclopropene during the Ripening of Apple Fruit." Journal of the American Society for Horticultural Science 142, no. 3 (2017): 184–91. http://dx.doi.org/10.21273/jashs04054-17.

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Fruit ripening is a complex process involving many physiological changes and the dynamic interplay between different phytohormones. In addition to ethylene, jasmonates (JAs) have also been demonstrated to play an important role in the regulation of fruit ripening. However, the mechanisms underlying the interaction between these two pathways during fruit ripening are unknown. In recent years, research has been conducted to illustrate the effects of JAs on the ethylene biosynthesis and signaling pathway, but little is known regarding the effects of ethylene on JA biosynthesis and the signaling p

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Quijada, Narciso M., Stephan Schmitz-Esser, Benjamin Zwirzitz, et al. "Austrian Raw-Milk Hard-Cheese Ripening Involves Successional Dynamics of Non-Inoculated Bacteria and Fungi." Foods 9, no. 12 (2020): 1851. http://dx.doi.org/10.3390/foods9121851.

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Cheese ripening involves successional changes of the rind microbial composition that harbors a key role on the quality and safety of the final products. In this study, we analyzed the evolution of the rind microbiota (bacteria and fungi) throughout the ripening of Austrian Vorarlberger Bergkäse (VB), an artisanal surface-ripened cheese, by using quantitative and qualitative approaches. The real-time quantitative PCR results revealed that bacteria were more abundant than fungi in VB rinds throughout ripening, although both kingdoms were abundant along the process. The qualitative investigation

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35

Yue, Qianyu, Xinyue Yang, Pengda Cheng, et al. "Heterologous Overexpression of Apple MdKING1 Promotes Fruit Ripening in Tomato." Plants 12, no. 15 (2023): 2848. http://dx.doi.org/10.3390/plants12152848.

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Fruit ripening is governed by a complex regulatory network, and ethylene plays an important role in this process. MdKING1 is a γ subunit of SNF1-related protein kinases (SnRKs), but the function was unclear. Here, we characterized the role of MdKING1 during fruit ripening, which can promote fruit ripening through the ethylene pathway. Our findings reveal that MdKING1 has higher expression in early-ripening cultivars than late-ripening during the early stage of apple fruit development, and its transcription level significantly increased during apple fruit ripening. Overexpression of MdKING1 (Md

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36

McDonagh, Marian, Andrea C. Skelly, Ellen Tilden, et al. "Outpatient Cervical Ripening." Obstetrics & Gynecology 137, no. 6 (2021): 1091–101. http://dx.doi.org/10.1097/aog.0000000000004382.

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37

SAWAI, SHIRLEY K., and WILLIAM F. O???BRIEN. "Outpatient Cervical Ripening." Clinical Obstetrics and Gynecology 38, no. 2 (1995): 301–9. http://dx.doi.org/10.1097/00003081-199506000-00013.

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38

Amorosa, Jennifer M. H., and Joanne L. Stone. "Outpatient cervical ripening." Seminars in Perinatology 39, no. 6 (2015): 488–94. http://dx.doi.org/10.1053/j.semperi.2015.07.014.

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39

EVERTS, SARAH. "REINING IN RIPENING." Chemical & Engineering News 85, no. 44 (2007): 10–15. http://dx.doi.org/10.1021/cen-v085n044.p010.

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40

Theologis, Athanasios. "Control of ripening." Current Opinion in Biotechnology 5, no. 2 (1994): 152–57. http://dx.doi.org/10.1016/s0958-1669(05)80028-x.

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41

Gusak, A. M., and G. V. Lutsenko *. "Ripening with noise." Philosophical Magazine 85, no. 12 (2005): 1323–31. http://dx.doi.org/10.1080/14786430412331333347.

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42

Petersen, M., A. Zangwill, and C. Ratsch. "Homoepitaxial Ostwald ripening." Surface Science 536, no. 1-3 (2003): 55–60. http://dx.doi.org/10.1016/s0039-6028(03)00580-6.

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Graham, James. "Ripening RE markets." Refocus 2, no. 3 (2001): 18–23. http://dx.doi.org/10.1016/s1471-0846(01)80018-4.

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Ghimire, Ritambar, Pankaj Kumar Yadav, Arjun Kumar Shrestha, Ananta Raj Devkota, and Shovit Khanal. "Ripening Regulation of Banana Cv. Malbhog Using Different Ripening Inducers." Turkish Journal of Agriculture - Food Science and Technology 9, no. 12 (2021): 2113–23. http://dx.doi.org/10.24925/turjaf.v9i12.2113-2123.4294.

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This experiment was carried out under the study entitled “Ripening regulation of the banana Cv. Malbhog using different ripening inducers” for controlling the ripening of the banana, for improvement of quality attributes and post-harvest life of banana. The experiment was conducted at laboratory of horticulture, Agriculture and Forestry University, Rampur, Chitwan, Nepal from 14th March to 16th April 2019. These experiments were laid out in completely randomized design in which the first experiment comprised of seven treatments consisting of distilled water spray, ethephon @ 250 ppm, ethephon

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Luo, Ya, Yuanxiu Lin, Fan Mo, et al. "Sucrose Promotes Strawberry Fruit Ripening and Affects Ripening-Related Processes." International Journal of Genomics 2019 (November 20, 2019): 1–14. http://dx.doi.org/10.1155/2019/9203057.

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Strawberry is a typical nonclimacteric fruit, whose ripening mechanism needs to be further investigated. Sucrose has been recently proved as a signal molecule, participating in strawberry fruit ripening and related processes. While in the effects of sucrose application timing and concentration on ripening, fruit qualities remain unclear, as well as the transcriptome-wide details about the effects of sucrose on the gene expression involved in ripening-related processes. In this study, strawberry fruits at the degreening (DG), white (W), and initial-red (IR) stages were treated with different co

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Grilli, I. s. a., Paolo Meletti, and Carmelina Spanò. "Ribonucleases during ripening and after-ripening in Triticum durum embryos." Journal of Plant Physiology 159, no. 8 (2002): 935–37. http://dx.doi.org/10.1078/0176-1617-00568.

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Suntichaikamolkul, Nithiwat, Lalida Sangpong, Hubert Schaller, and Supaart Sirikantaramas. "Genome-wide identification and expression profiling of durian CYPome related to fruit ripening." PLOS ONE 16, no. 11 (2021): e0260665. http://dx.doi.org/10.1371/journal.pone.0260665.

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Durian (Durio zibethinus L.) is a major economic crop native to Southeast Asian countries, including Thailand. Accordingly, understanding durian fruit ripening is an important factor in its market worldwide, owing to the fact that it is a climacteric fruit with a strikingly limited shelf life. However, knowledge regarding the molecular regulation of durian fruit ripening is still limited. Herein, we focused on cytochrome P450, a large enzyme family that regulates many biosynthetic pathways of plant metabolites and phytohormones. Deep mining of the durian genome and transcriptome libraries led

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Robin, Khaled, and Tasnima Zannat. "Chemical Changes in Mango (CV.Fazli) as Affected by Fruit Maturity and Condition of Ripening." International Journal of Nutrition and Food Sciences 13, no. 2 (2024): 24–30. http://dx.doi.org/10.11648/j.ijnfs.20241302.13.

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An experiment was carried out at the Department of Horticulture and Department of Biochemistry of Bangladesh Agricultural University, Mymensingh. The objectives of the experiment were to evaluate the pattern of chemical changes associated with ripening and the numbers of days required for full ripening of mango (CV.Fazli) harvested at three maturity stages and preserved under different ripening conditions, viz; control, spread over brown paper, bamboo basket covering with straw, spread on straw and calcium carbide. The fruits were assessed for chemical changes during ripening. Some of the chem

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Harshitha, Naga, A. Manohar Rao, and Veena Joshi. "Effect of Naturally Available Materials on Ripening Behaviour of Sapota Cv. Kalipatti." Journal of Advances in Biology & Biotechnology 27, no. 6 (2024): 150–59. http://dx.doi.org/10.9734/jabb/2024/v27i6876.

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The present investigation entitled “Studies on the effect of naturally available materials on ripening behaviour of Sapota (Manilkara achras (Mill) Fosberg) Cv. Kalipatti.” was carried out at PG laboratory in College of Horticulture, Rajendranagar during 2016 – 2017 and 2017 - 2018. Four different treatments involving sapota leaves, Paddy straw, Paper shreds and gunny bags were used for getting uniform ripening in sapota in completely randomized design with four replications. Each treatment consisted of 20 fruits per replication. Various physical parameters like physiological loss in weight, n

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Delalandre, Lea, Lucie Planche, and Guillaume Ducarme. "Nulliparous Women’s Experience in the Immediate Postpartum Period After Cervical Ripening According to the Method: A Prospective Observational Study." Journal of Clinical Medicine 14, no. 7 (2025): 2292. https://doi.org/10.3390/jcm14072292.

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Background/Objectives: Women’s experience plays an important role in the evaluation of different methods in obstetric practice with a patient-centered approach, especially for induction of labor (IOL). For IOL, cervical ripening seemed to be associated with a less positive experience of childbirth. More specific data regarding the different cervical ripening methods might help the obstetrician to better counsel and support women requiring cervical ripening to improve their experience of IOL. The aim of this study was therefore to assess whether the method is associated with altered experiences

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