2008
DOI: 10.1086/591986
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Comparative Flower Development inTheobroma cacaoBased on Temporal Morphological Indicators

Abstract: To set the stage for studies on gene regulation in the cocoa plant, a detailed analysis of the sequence of floral development in Theobroma cacao L. is presented and compared with a well-studied model species Arabidopsis thaliana. Morphological measurements from time-lapse photography and LM and EM were used to create mathematical models of flower development. Comparison of the T. cacao floral developmental program to the rosid model system A. thaliana revealed that, although the final sizes and flower morpholo… Show more

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Cited by 22 publications
(19 citation statements)
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References 39 publications
(41 reference statements)
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“…They further observed that this codification facilitated crops description based on varietal, environmental and ecological differences. Swanson et al [14] did a comparative flower development in Theobroma cacao based on temporal morphological indicators and morphological measurements using time-lapse photography. This was used to create mathematical models of flower development, and a comparison of the T. cacao floral developmental program to the rosid model system.…”
Section: The Application Of Bbch Scale For Codification and Illustratmentioning
confidence: 99%
“…They further observed that this codification facilitated crops description based on varietal, environmental and ecological differences. Swanson et al [14] did a comparative flower development in Theobroma cacao based on temporal morphological indicators and morphological measurements using time-lapse photography. This was used to create mathematical models of flower development, and a comparison of the T. cacao floral developmental program to the rosid model system.…”
Section: The Application Of Bbch Scale For Codification and Illustratmentioning
confidence: 99%
“…The cacao tree is a perennial plant with undefined growth and fruit production that can vary from 20 to more than 60 years, with fruits growing on both the trunk and the branches. The fruits arise from the pollination of flowers grouped in flower cushions (Swanson et al 2008). The pods contain seeds are fermented with surrounding mucilage then dried to produce fermented dried cacao, the raw material used to make chocolate.…”
Section: Introductionmentioning
confidence: 99%
“…(Farbos et al, 1997), Solanum lycopersicum L. (as Lycopersicon esculentum Mill.) (Brukhin et al, 2003), Antirrhinum majus L. (Vincent & Coen, 2004) and Theobroma cacao L. (Swanson, Carlson & Guiltinan, 2008)]. In addition, each of these studies used different approaches depending on the type of biological material and on the corresponding experimental constraints (e.g.…”
Section: Discussion a Schedule For Flower Development In [P] And [T] mentioning
confidence: 99%