{"id":221310,"date":"2016-07-25T16:14:47","date_gmt":"2016-07-25T19:14:47","guid":{"rendered":"http:\/\/revistapesquisa.fapesp.br\/en\/?p=221310"},"modified":"2016-07-25T16:14:47","modified_gmt":"2016-07-25T19:14:47","slug":"outstanding-research","status":"publish","type":"post","link":"https:\/\/revistapesquisa.fapesp.br\/en\/outstanding-research\/","title":{"rendered":"Outstanding research"},"content":{"rendered":"
\"The

L\u00c9O RAMOS<\/span>The USP Food Research Center studied the ripening process of fruits such as banana and papayaL\u00c9O RAMOS<\/span><\/p><\/div>\n

The 2016 P\u00e9ter Mur\u00e1nyi Prize went to a study concerning the genetic and metabolic mechanisms of fruit led by Professor Franco Maria Lajolo of the School of Pharmaceutical Sciences of the University of S\u00e3o Paulo (FCF-USP).\u00a0 The study pinpoints the pathways used to convert starches to sugar and identifies the enzymes that break down the cell walls, altering the texture of the fruit.\u00a0 Some of the research was carried out at laboratories of the Food Research Center (FoRC), one of the Research, Innovation and Dissemination Centers (RIDC) funded by FAPESP.\u00a0 The study has \u201cgreat social impact, because it reduces fruit-loss rates after harvest, thus maintaining very high standards of quality,\u201d explains Zilda Vera Mur\u00e1nyi Kiss, P\u00e9ter Mur\u00e1nyi foundation president and prize coordinator for the past 14 years.\u00a0 Awarded annually, the prize recognizes and rewards studies for improving the quality of life in developing countries in fields such as education, health, nutrition and science and technology development.\u00a0 \u201cThe work keeps up a dialog with important issues, such as waste and food security and the prize is important because it represents an opportunity for encouraging young researchers to work in the field of nutrition,\u201d says Lajolo, who shared the R$200,000 prize with colleagues Beatriz Rosana Cordenunsi and Jo\u00e3o Roberto Oliveira do Nascimento, both from FCF-USP.\u00a0 \u201cWe\u2019re one of the few groups of researchers that study the process of fruit ripening,\u201d says Cordenunsi.<\/p>\n","protected":false},"excerpt":{"rendered":"A study concerning the genetic and metabolic mechanisms of fruit wins","protected":false},"author":475,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[162],"tags":[211,251],"coauthors":[785],"class_list":["post-221310","post","type-post","status-publish","format-standard","hentry","category-strategies","tag-biochemistry","tag-nutrition"],"acf":[],"_links":{"self":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts\/221310","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/users\/475"}],"replies":[{"embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/comments?post=221310"}],"version-history":[{"count":0,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts\/221310\/revisions"}],"wp:attachment":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/media?parent=221310"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/categories?post=221310"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/tags?post=221310"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/coauthors?post=221310"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}