(C) 2010 Elsevier B.V. All rights reserved.”
“The review considers the phenomenon of fasciation arising due to the enlargement of shoot or floral meristem. The system of CLAVATA-WUSCHEL proteins learn more controls the pool of stem cells in the surface layers of the shoot apical meristem. The analysis of the

literature allowed clarifying the role of the WUSCHEL (WUS) gene in the creation of positional signals for the emergence of leaf primordia and procambial strands. The hypothesis is put forward about the new regulatory cascade PINHEAD/ZWILLE-WUSCHEL involved in the positional control of auxin fluxes and determining the optimal density of vascular bundles in the tissue volume. The examples of various types of shoot and flower fasciation are presented: radial, linear, and ring fasciation, defasciation). The model of anatomo-morphological changes accompanying fasciation is suggested.”
“‘Bartlett’ pears grown in northern California (CA) consistently show development of the physiological storage disorder superficial scald, particularly after prolonged storage of 4-5 months in air. In contrast, fruit of this cultivar grown in central Washington (WA) are typically less susceptible to scald, exhibiting mild or no symptoms. Conjugated selleck chemical triene (CT) oxidation products of the sesquiterpene alpha-farnesene

are thought to play a key role in scald induction in apples and pears. This study compared accumulation of alpha-farnesene and its CT products in peel tissue of CA- and WA-grown ‘Bartlett’ pears during air storage at -1 degrees C in relation to scald development after transfer to 20 BEZ235 chemical structure degrees C. Pears were harvested from commercial orchards in 2006 and 2007 and stored under nearly identical conditions for up to 24 weeks. Peel tissue samples taken at harvest and at 2-4-week interval during storage were analyzed by HPLC to determine concentrations of alpha-farnesene and CTs. Measurements of flesh firmness, respiration, and ethylene production were also made at harvest and/or from 1 to 8 d after removal from storage to 20 degrees C. WA fruit from the second harvest

in 2006 developed light superficial scald after 20 weeks of cold storage plus 5 d at 20 degrees C; all others were scald-free. By contrast, all CA fruit from both seasons showed light scald after 12-14 weeks, and moderate scald after 20-24 weeks, plus shelf life. Correspondingly, alpha-farnesene and CTs accumulated more rapidly and on average reached about twofold higher concentrations in CA compared with WA fruit over the first 8-12 weeks of storage. CA fruit also had an earlier rise in ethylene production, higher respiratory rates, and lower flesh firmness at harvest than WA fruit. These suggest advanced maturity, which may have contributed to the increased rates of alpha-farnesene synthesis and oxidation, and higher incidence of scald. Published by Elsevier B.V.