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José Luis Chaves-Gómez, Alba Marina Cotes-Prado, Sandra Gómez-Caro, and Hermann Restrepo-Díaz

water potential. In addition, the level of lipid peroxidation of cell membranes and amino acid contents such as proline increase ( Dong et al., 2012 ; Nogués et al., 2002 ; Sun et al., 2017 ; Wang et al., 2012 ). FOph management in cape gooseberry has

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Yung-I. Lee, Chia-Fu Lu, Mei-Chu Chung, Edward C. Yeung, and Nean Lee

the same time, protein and lipid bodies were formed and accumulated within the embryo proper. At 180 DAP, the mature embryo filled with storage products that was only six cells long and five to six cells wide ( Fig. 3D ). Apical meristems and cotyledon

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Vijaya Shukla, Yingmei Ma, and Emily Merewitz

-Sciences, Hudson, NH) on individual, fully expanded leaves by taking three subsamples per plant. Leaf malondialdehyde content (MDA) to estimate lipid peroxidation level was determined with the method obtained from Dhindsa et al. (1981) with modifications. A 1

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Yuting Meng, Boling Liu, Ping Zhang, Ping Cui, Yuguang Song, Nianwei Qiu, Guoliang Han, and Feng Zhou

). The molar extinction coefficient of H 2 O 2 is 27.78 m m −1 ·cm −1 for the calculation of CAT activity. The degree of lipid peroxidation in plants was assessed by measuring the content of MDA following the method of Aravind and Prasad (2003

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Tao Hu, Haiying Yi, Longxing Hu, and Jinmin Fu

lipid peroxidation, stomatal limitation, and metabolism disorders ( Niu et al., 1995 ; Schachtman et al., 1991 ). However, there are still debates on the contribution of stomatal and metabolic limitations to the photosynthetic decline caused by salt

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Ossama Kodad, José M. Alonso, María T. Espiau, Gloria Estopañán, Teresa Juan, and Rafel Socias i Company

breeding program has incorporated the chemical quality criteria in the evaluation of the new cultivars ( Socias i Company et al., 2009 ). The high nutritive value of almond kernels arises mainly from their high lipid content, which constitutes an important

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Haiyan Zhao, Haiying Liang, Yibing Chu, Congcong Sun, Ning Wei, Mengnan Yang, and Caixia Zheng

plants is the excessive generation of reactive oxygen species (ROS), such as O 2 • – , H 2 O 2 , •OH, and 1 O 2 ( Apel and Hirt, 2004 ). Salt damage can seriously disrupt normal metabolism through oxidative damage to proteins, lipid, DNA, and

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Qiang Liu and Yiwei Jiang

measured using the method of Bradford (1976) . The activities of SOD, CAT, POD, and APX were assayed by using the methods of Zhang and Kirkham (1996) with minor modifications ( Liu and Jiang, 2015 ). Lipid peroxidation was measured in terms of MDA

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Zhiguo Ju, Yousheng Duan, and Zhiqiang Ju

Effects of different plant oils (soybean oil, corn oil, olive oil, peanut oil, linseed oil, and cotton seed oil) and oil component emulsions on scald development in `Delicious' apples were studied. Prestorage treatment with commercial plant oils reduced scald development, but was not as effective as 2000 mg•L-1 diphenylamine (DPA) after 6 months of cold storage. Different oil components played different roles in affecting scald. At 6% or 9% concentrations, neutral lipids (mono-, di-, and tri-acylglycerols), and phospholipids inhibited scald to the same level of 2000 mg•L-1 DPA treatment. Free fatty acids partially reduced scald, while α-tocopherol at 3% or higher concentrations accelerated scald development. There were no differences in scald inhibition between unsaturated neutral lipids and saturated neutral lipids or among the different acylated neutral lipids. When α-tocopherol was stripped from plant oils, the stripped plant oils at 6% or 9% controlled scald to the same level of 2000 mg•L-1 DPA treatment. Emulsions of 6% or 9% neutral lipids, phospholipids, or stripped plant oils did not induce greasiness on fruit skin. Fruit treated with lipids, phospholipids, or stripped plant oils looked greener and fresher compared with the control by the end of storage.

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Suping Zhou, Marsha Palmer, Jing Zhou, Sarabjit Bhatti, Kevin J. Howe, Tara Fish, and Theodore W. Thannhauser

, stress proteins; Group 2, gene expression; Group 3, nascent protein processing and protein folding; Group 4, protein degradation; Group 5, carbohydrate metabolism; Group 6, amino acid and nucleotide metabolism; Group 7, lipid metabolism; Group 8, ATPases