In plants, organs are inter-dependent for growth and development. Here, we aimed to investigate the distance at which interaction between organs operates and the relative contribution of within-tree variation in carbohydrate and hormonal contents on floral induction and fruit growth, in a fruit tree case study. Manipulations of leaf and fruit numbe...
Abed, AichaBonhomme, MarcLacointe, AndréBourgeois, G.Baali-Cherif, D.
Global warming is a strongly felt reality in recent years in Algeria. The fruit trees crop is particularly exposed to the impact of this warming, especially apple trees. A comparative study has been realized between a chronological daily temperature series from 1980 to 2016, and phenological data series (budburst and flowering) from 2000 to 2016, r...
Abed, AichaBonhomme, MarcLacointe, AndréBourgeois, G.Baali-Cherif, D.
Global warming is a strongly felt reality in recent years in Algeria. The fruit trees crop is particularly exposed to the impact of this warming, especially apple trees. A comparative study has been realized between a chronological daily temperature series from 1980 to 2016, and phenological data series (budburst and flowering) from 2000 to 2016, r...
NMR and texture measurements to characterize the evolution of apple microstructure during thermal treatment.. 12. International Conference on Agrophysics Soil, Plant & Climate
Darbyshire, RebeccaFarrera, IsabelleMartinez-Lüscher, JohannLeite, Gabriel BerenhauserMathieu, VincentEl Yaacoubi, AdnaneLegave, Jean-Michel
This study presents the first evaluation of apple flowering phenology models using data from 14 sites across the globe. The dataset includes large variability in growing climates, a prerequisite to investigate phenology models for use in climate change applications. Two flowering stages, early and full, were investigated allowing for unique model e...
Fermentation can contribute to improve functional aspects of foods. The first goal of this study was to determine amongst apple, grape and orange juices, the onewith the best bacterial growth performance during fermentation by Lactobacillus strains from commercial and artisanal food origins, at 40 °C for 48 h. The juice with the highest bacterial g...
