scholarly journals Proteomic Analysis of the Early Development of the Phalaenopsis amabilis Flower Bud under Low Temperature Induction Using the iTRAQ/MRM Approach

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1244
Author(s):  
Cong Chen ◽  
Lanting Zeng ◽  
Haiyi Zhao ◽  
Qingsheng Ye
Keyword(s):  
Low Temperature ◽  
Early Development ◽  
Rna Binding ◽  
Floral Induction ◽  
Absolute Quantification ◽  
Temperature Treatment ◽  
Flower Buds ◽  
Flower Bud ◽  
Low Temperature Treatment ◽  
Temperature Induction

Phalaenopsis amabilis, one of the most important plants in the international flower market due to its graceful shape and colorful flowers, is an orchid that undergoes vernalization and requires low-temperature treatment for flowering. There have been few reports on the proteomics of the development of flower buds. In this study, isobaric tags for relative and absolute quantification (iTRAQ) were used to identify 5064 differentially expressed proteins in P. amabilis under low-temperature treatment; of these, 42 were associated with early floral induction, and 18 were verified by mass spectrometry multi-reaction monitoring (MRM). The data are available via ProteomeXchange under identifier PXD013908. Among the proteins associated with the vernalization pathway, PEQU_11434 (glycine-rich RNA-binding protein GRP1A-like) and PEQU_19304 (FT, VRN3 homolog) were verified by MRM, and some other important proteins related to vernalization and photoperiod pathway that were detected by iTRAQ but not successfully verified by MRM, such as PEQU_11045 (UDP-N-acetylglucosamine diphosphorylase), phytochromes A (PEQU_13449, PEQU_35378), B (PEQU_09249), and C (PEQU_41401). Our data revealed a regulation network of the early development of flower buds in P. amabilis under low temperature induction.

scholarly journals Chilling Affects Flowering of Fall-bearing Red Raspberries

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 800A-800
Author(s):  
F. Takeda
Keyword(s):  
Low Temperature ◽  
Temperature Treatment ◽  
Flower Bud ◽  
Low Temperature Treatment ◽  
Temperature Exposure ◽  
Low Temperature Exposure ◽  
Chilling Hours ◽  
Bud Initiation ◽  
Shoot Emergence ◽  
Flower Bud Development

Tissue-cultured raspberry plants are not exposed to low temperatures during the propagation phase, yet the primocane that grows from the crown will flower terminally after developing 20 to 25 nodes. We studied the effect of duration of chilling (hours) (CH) on days to flower (DTF) in primocanes arising from root suckers of previously cropped fall-bearing `Heritage' and `'Summit' raspberries. Growth of `Heritage' plants with 0 or low CH was either short with rosetted leaves or indeterminate. Plants with 0 CH remained vegetative for >240 days, while plants with >750 CH flowered in <4 months when the primocane had 25 to 30 nodes. These results suggested that low-temperature exposure prior to shoot emergence was necessary for flower bud initiation in `Heritage' red raspberry. In contrast, all `Summit' flowered; DTF ranged from 120 days for 0 CH plants to <70 days for plants with 1000 CH. Low-temperature treatment affected flower bud development. Plants with 0 CH developed 15 flowering laterals, while plants with >750 CH had 25 flowering laterals. Although `Summit' needs no CH to flower, low temperature treatments definitely accelerated DTF and increased the number of fruiting laterals.

Studies on Freshwater Osmoregulation in the Ammocoete larva of Lampetra Planeri (Bloch)

1968 ◽  
Vol 48 (3) ◽  
pp. 597-609
Author(s):  
R. MORRIS ◽  
J. M. BULL
Keyword(s):  
Low Temperature ◽  
Extracellular Space ◽  
Ringer Solution ◽  
Temperature Treatment ◽  
Sodium Influx ◽  
Sodium Chloride Solutions ◽  
Low Temperature Treatment ◽  
Lampetra Planeri ◽  
Equilibrium Concentrations ◽  
Sodium Loss

1. An investigation has been made of the factors which cause sodium loss from ammocoetes when they are immersed in de-ionized water at 1° and 10° C. 2. Sodium influx ceases when animals are first immersed in de-ionized water, but can recommence when the animal loses sufficient sodium to the environment. The concentration of sodium required for influx to take place decreases with succeeding periods of immersion in de-ionized water at 10° C. and reaches minimum equilibrium concentrations as low as 0.005 mM-Na/l. 3. Low temperature inhibits sodium influx and thus promotes net loss of sodium to de-ionized water. 4. Low temperature also decreases the initial loss of sodium to de-ionized water and probably lowers the permeability of the external surfaces of the animal to ions. This effect is small compared with the inhibition of ion uptake so that the combined result is to increase the net loss of sodium from the animal. 5. Since animals lose calcium to de-ionized water and show a decreased rate of sodium loss when calcium salts are added, it is believed that the high rates of sodium loss in de-ionized water are attributable to the effect of calcium on permeability. 6. Lack of calcium may also explain why animals which have been depleted of sodium by low-temperature treatment take up sodium much faster at higher temperatures from dilute Ringer solutions than from pure sodium chloride solutions. 7. When animals lose ions to de-ionized water at low temperature, sodium and chloride are lost from the extracellular space, whilst the muscle cells lose potassium. These ions are recovered into the extracellular space when animals are allowed to take up ions at 10° C. from diluted Ringer solution later.

scholarly journals Development of technology of preparation of pork semi-products with the application of low-temperature treatment

2019 ◽  
Vol 81 (2) ◽  
pp. 250-256
Author(s):  
M. F. Khairullin ◽  
E. A. Koval ◽  
I. Y. Levitskaya ◽  
M. G. Gadjiev ◽  
B. A. Sultonov
Keyword(s):  
Low Temperature ◽  
Temperature Treatment ◽  
Production Costs ◽  
Meat Industry ◽  
Pork Products ◽  
Low Temperature Treatment ◽  
Organoleptic Characteristics ◽  
Microbiological Characteristics ◽  
Manufactured Products ◽  
Low Temperature Processing

The study was aimed at developing a technology for preparing various semi-finished products from pork meat using low-temperature processing "Su-Vid". The main physicochemical indicators, functional-technological and structural-mechanical characteristics of semi-finished products, the chemical composition of semi-finished products and finished products were identified and determined experimentally, and organoleptic analysis was carried out. The data indicate that the use of low-temperature processing significantly affects the characteristics of manufactured products, which improves its performance. In particular, pork semi-finished products prepared at low temperatures are characterized by the yield: steak – 93.9%, ribs – 92.6%, in comparison with the control regime, 7.5 and 6.2% higher. The complex of data obtained showed that the samples of semi-finished pork, according to the experimental regimes of heat treatment, in terms of safety, fully meet the requirements of TR TS 034/2013. Analysis of semi-finished pork products showed that products prepared using the Su-Vid technology had high organoleptic characteristics, taste and sensory characteristics. During the storage of semi-finished products, minor changes in proteins and fats, as well as organoleptic, sanitary and microbiological characteristics, took place. As a result, a bone steak was developed in the Caucasian marinade and pork ribs in the Monte Ritz marinade made using the Su-Vid technology. The results allow us to judge that this technology is quite promising and has a positive effect on the characteristics of manufactured products. The widespread introduction of this technology in the meat industry will allow the development of semi-finished products and products of high quality, nutritional and biological value compared to products manufactured by traditional methods, as well as reduce production costs.

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