Publications by authors named "A Ramina"

In light of ongoing climate changes in wine-growing regions, the selection of drought-tolerant rootstocks is becoming a crucial factor for developing a sustainable viticulture. In this study, M4, a new rootstock genotype that shows tolerance to drought, was compared from a genomic and transcriptomic point of view with the less drought-tolerant genotype 101.14.

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The flavor and taste of fruits are often determined by terpenes. We identified three cDNAs encoding putative terpene synthases from olive fruits of cv. Frantoio and Grignano.

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Background: Field observations and a few physiological studies have demonstrated that peach embryogenesis and fruit development are tightly coupled. In fact, attempts to stimulate parthenocarpic fruit development by means of external tools have failed. Moreover, physiological disturbances during early embryo development lead to seed abortion and fruitlet abscission.

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Volatile organic compounds of extra virgin olive oils obtained from the local Italian cultivar Grignano were measured by proton transfer reaction-mass spectrometry (PTR-MS). Oils were extracted by olives harvested at different ripening stages across veraison, performing each extraction step and the whole extraction process in nitrogen atmosphere to observe the changes in the volatile profiles of the oils. Principal component analysis carried out on the full spectral signature of the PTR-MS measurements showed that the stage of ripening has a stronger effect on the global definition of volatile profiles than the use of nitrogen during oil extraction.

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A transcriptome analysis was applied on two peach (Prunus persica L.) cultivars with different sensitivity to low temperature regimes to identify genes that might be involved in tolerance to extended low temperature storage. Peach fruit from 'Morettini No2' to 'Royal Glory', cultivars sensitive and tolerant to chilling injury (CI), respectively, were harvested at commercial maturity stage and allowed to ripen at room temperature (shelf-life, 25°C) or subjected to 4 and 6 weeks of cold storage (0°C, 95% R.

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