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into a 1.5-mL eppendorf tube. Anthers were stained with 10 −6 M fluorescein diacetate (Sigma-Aldrich, St. Louis, MO) in 0.22 M sucrose solution at room temperatures in the dark for 1 h ( Czarnecki et al., 2014 ). Stained anthers were transferred onto a

(percentage) of mealiness was determined by the difference between the weights of flesh discs before and after shaking in a sucrose solution. Fruit softening evaluation. Firmness measurements on individual fruit were subjected to linear regression

’ plum. The number of replicates was 12 to 14. To study the effect of the osmotic potential of the feeding solution on potometric flow, ‘Hauszwetsche Wolff’ fruit was fed using sucrose solutions of different osmotic potential (0, –1.25, –2.5, –5, and

gradients made by layering 700 μL of 25% (w/w) sucrose over 300 μL of 38% (v/v) sucrose cushion in 1.5-mL tubes. Both sucrose solutions were prepared in 5 m m BTP-MES, pH 7.4, and contained all the protectants present in the homogenization medium. The

—An integrated view. Technomic, Lancaster, PA Johnson, J. Clydesdale, F.M. 1982 Perceived sweetness and redness in coloured sucrose solutions J. Food Sci. 47 747 752 Johnson, J.L. Dzendolet, F. Clydesdale, F.M. 1983 Psychophysical relationships between sweetness

termination and cover crop planting. Site management. Legume seed was inoculated by moistening seeds with a 1:4 sucrose solution, mixed with the recommended rate of inoculant, and allowing seeds to air dry overnight. Cover crops were either

. (2009 ), we used 0.5% triphenyltetrazolium chloride (TTC) buffer solution and a culture medium (10 g·L −1 agar + 0.1 g·L −1 boric acid + 100 g·L −1 sucrose solution) combined with the in vitro germination method to detect the pollen vitality