Search results for "Soluble solid"
showing 10 items of 41 documents
Preparation and Promotion of Fruit Growth in Kiwifruit of Fluorinated N-Phenyl-N‘-1,2,3-thiadiazol-5-yl Ureas
2004
Seventeen phenyl-fluorinated analogues of thidiazuron [N-phenyl-N'-(1,2,3-thiadiazol-5-yl)urea, TDZ] have been prepared and characterized. The effects of each fluorinated urea on growth and quality of kiwifruits (Actinidia deliciosa) were evaluated by comparison with untreated (control) and TDZ-treated fruits. The results obtained showed a clear dependence of the growth-promoting activity of these fluorinated ureas on the pattern and degree of fluorine substitution in the phenyl ring. The most effective for promoting fruit growth was N-(2,3,5,6-tetrafluorophenyl)-N'-(1',2',3'-thiadiazol-5'-yl)urea at 25 ppm (at harvest, treated fruits were 58% heavier than untreated ones) followed by N-(3,5…
Regular consumption of fresh orange juice increases human skin carotenoid content
2015
Dermal carotenoids are a good indicator of antioxidant status in the body. This study aimed to determine whether regular consumption of orange juice could increase dermal carotenoids. Two types of orange juice, obtained from regularly (CI) and partially (PRD) irrigated trees, were tested to reveal any possible association between juice and dermal carotenoids. Soluble solids, titratable acidity, and total carotenoids were quantified in the juice; skin carotenoid score (SCS) was assessed by Raman spectroscopy. Carotenoid content was 7.3% higher in PRD than in CI juice, inducing no difference in SCS. In a first trial with daily juice intakes for 25 days, SCS increased linearly (10%) in the ind…
Vegetative and productive responses of ‘Conference’ and ‘Williams’ pear trees planted at different in-row spacings
2006
Abstract The effect of in-row spacing on the vegetative and productive performance of 4-year-old ‘Conference’ (CON) and ‘Williams’ (WIL) pear trees was studied. Analysis of digital images was used to estimate canopy growth and conformation. Fruit quality was determined by measuring fruit weight, flesh firmness, peel color, soluble solid content, and titratable acidity. WIL produced more and more efficiently than CON, especially at closer spacings. WIL canopies were generally bigger than CON canopies, and reduced spacing penalized stem growth and influenced canopy conformation. Root growth and conformation was similar for both cultivars, whereas decreasing in-row spacing reduced root dry wei…
WITHIN TREE AND ORCHARD VARIABILITY OF SILVER KING PEACH (PRUNUS PERSICA (L.) BATSCH) FRUIT QUALITY
2012
The variability of crop quality accounts for most of seasonal variation of farmers’ incomes, since fruit value mostlydepends on its size and overall quality. Canopy architecture and orchard lay-out are mainly responsible for within tree environment and allocation, which in turn, account for fruit quality and its variability. Little is known about within tree and between trees variability resulting from different planting and training systems. A positive relationship has been measured in peach between PAR and TEAC (Motisi et al., 2005; Scalzo et al., 2005; Motisi et al., 2008). This study was carried out to measure within tree and orchard variability of fruits of the early ripening ‘Silver K…
POMOLOGICAL TRAITS, SENSORY CHARACTERISTICS, AND ANTIOXIDANT ACTIVITY IN FRUITS OF NINE LOQUAT CULTIVARS GROWN IN SICILY
2015
Loquat cultivation in Italy currently aims at offering a wider choice of cultivars to growers. The present study determined commercial quality, characterized the antioxidant capacity, and quantified the major bioactive compounds of some local ('BRT 20', 'Claudia', 'Nespolone di Trabia', 'Sanfilippara') and international ('Algerie', 'El Buenet', 'Bueno', 'Golden Nugget' and 'Peluche') cultivars. Fruit was harvested at commercial ripening and chemical-physical determinations of weight, diameters, skin and flesh color, soluble solid content, tritable acidity, antioxidant activity and polyphenol content, and sensory analyses were carried out. Data showed a large variability among genotypes and …
1-METHYLCYCLOPROPENE DELAYS RIPENING AND IMPROVES POSTHARVEST QUALITY OF WHITE FLESH LOQUAT
2015
The ethylene inhibitor 1-methylcyclopropene (1-MCP) delayed ripening and improved postharvest fruit quality of loquat (Eriobotrya japonica Lindl.). 1-MCP was used on the white flesh sub-acid loquat cultivars ‘Claudia’ and ‘BRT20’ to evaluate the possible effect on fruit ripening and to prevent negative effects of cold storage, like internal browning and flesh leatheriness. 1-MCP was applied at 2°C for 20 h and concentrations of 1 and 5 μl L-1. After 1-MCP treatment fruit were held at 2°C for 7, 14, and 21 days and then moved to 18°C for 5 days. Fruit flesh firmness, titratable acidity (TA), total soluble content (TSS), weight loss, internal browning and flesh leatheriness were evaluated at …
EFFECT OF HOT AIR TREATMENT ON MINIMALLY PROCESSED CAULIFLOWER
2013
The request of minimally processed vegetable is continuously increasing, and there is a growing interest for new fresh cut products. Cauliflower, as other cabbages, is highly appreciated for its nutritional value due to the good content of vitamins, antioxidants and anti-carcinogenic compounds. It is suitable to be used as a minimally processed vegetable, but harvesting and the following processing can cause a severe stress determining the appearance of accelerated senescence symptoms. The aim of the present work was to investigate the effect of hot air treatment and cold storage on minimally processed green cauliflower. Fresh-cut cauliflower florets put in sealed PE bags were treated at 48…
Effects of Cooking Method upon Flavor of Carrots and Peas
1987
Two modalities of pressure (atmospheric pressure and high-pressure of 5.5.104 Pa) and two modalities of immersion (boiling and cooking in steam) were combined factorially to produce four ways of cooking. These different cooking methods were studied on two vegetables: carrots and peas. Sensory attributes of samples were assessed on an unstructured scale. Steam-cooked vegetables have higher sensory attributes (odor and flavor intensities, typical odor and flavor notes, sweetness). Larger losses of soluble solids and volatiles are believed to account for these differences between vegetables cooked in water and cooked in steam.
Vertical distribution of crop load and fruit quality within vase- and Y-shaped canopies of 'Elegant Lady' peach
2005
Canopy shape and depth may influence crop uniformity of peach trees at harvest. To test this hypothesis we examined yield distribution and fruit quality changes at different canopy levels of peach trees trained to delayed vase (DV) and perpendicular Y (Y). Trees of both training forms were divided vertically into six or seven 50-cm-deep layers and fruit was harvested at commercial ripening from each layer separately. Regardless of training form, number of fruit and yield per layer were highest in the central part of the canopy, but more evenly distributed among canopy layers in Y trees. In DV trees, fruit weight decreased linearly from top to bottom, whereas it remained constant along the t…
Monitoring the Shelf-Life of Minimally Processed Fresh-Cut Apple Slices By Physical Chemical Analysis and Electronic Nose
2014
Fresh-cut apples, in slices or in cubes, are minimally processed products, which are currently collecting a great interest by fruit marketers for their promising diffusion. Their shelf life, from a microbiological point of view, has been fixed about 2 or 3 weeks under refrigeration. However in a few days they undergo biochemical degradations with production of off-flavors and texture breakdown. In this work, the change of aromatic fingerprint of apple slices packaged in air and in a modified atmosphere (with 100% N2) and stored at 4°C was measured, by using a commercial electronic nose. The obtained data were also compared with sensory evaluation of judge’s panel. Moreover, quality paramete…