Search results for "Titratable acid"

showing 3 items of 73 documents

METABOLIC PROMOTERS AFFECT YIELD AND FRUIT QUALITY OF 'SANFILIPPARA' AND 'TRABIA' LOQUAT

2015

Preliminary field trials with foliar applications of phenylalanine, methionine, oxylipins and sugars have shown improvements of external color, sugar content and uniformity of maturation in grapes, pome fruits, tomatoes and melons. In this study, we hypothesized that similar improvements could be obtained both in fruit of ‘Trabia’ and ‘Sanfilippara’ loquat (Eriobotrya japonica Lindl.) with applications of a commercial formulate called Sunred (Biolchim, Bologna, Italy) and containing various concentrations of the above metabolic promoters. The study was conducted on 12 ‘Sanfilippara’ and 12 ‘Trabia’ adult loquat trees grown in an orchard near Palermo, Italy. Half of the trees…

biologyfood and beveragesTitratable acidEriobotryaHorticulturebiology.organism_classificationJaponicaSettore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreeHorticulturePomeYield (wine)CultivarOrchardEriobotra japonica fruit ripening methionine oxylipins peel color phenylalanineSugarActa Horticulturae
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Lentils enhance probiotic growth in yogurt and provide added benefit of antioxidant protection

2013

Abstract We evaluated the antioxidant potential of lentil polysaccharides in stimulating the growth of probiotic bacteria in yogurt. Microbial counts, pH and total titratable acidity (TTA) were measured in yogurt samples containing starter cultures with or without probiotic bacteria, supplemented with whole ground green lentils. Additionally, the antioxidant potential of polysaccharides extracted from green, red, and dehulled red lentils were measured by oxygen radical absorbance capacity (ORAC) assay. Results demonstrate that green lentils selectively enhanced the number of probiotic bacteria in yogurt in the initial stages of storage and maintained overall microbial counts (starter cultur…

chemistry.chemical_classificationAntioxidantOxygen radical absorbance capacitymedicine.medical_treatmentfood and beveragesTitratable acidBiologyPolysaccharidelaw.inventionProbioticchemistry.chemical_compoundStarterLactobacillus acidophiluschemistrylawmedicineTroloxFood scienceFood ScienceLWT - Food Science and Technology
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Effect of low SO2 postharvest treatment on quality parameters of ‘Italia’ table grape during prolonged cold storage

2018

Table grape is a non-climacteric fruit with a low rate of physiological activity, very sensitive to water loss and fungal infection (Botrytis cinerea) during postharvest handling and cold storage. Gray mold is the most aggressive postharvest disease, because of its ability to develop at low temperatures, for that reason, it is standard practice to fumigate with sulfur dioxide (SO2) immediately after packing. ‘Italia’ table grape boxes were stored at 2°C for 4 months in a storage room with low concentrations of SO2 (0.20%) to extend their postharvest shelf life. Every 15 days, a sample of ‘Italia’ table grapes boxes was moved to 20°C for 3 days for the shelf life simulation. During storage, …

media_common.quotation_subjectTable grapeCold storageTitratable acidHorticultureSettore AGR/03 - Arboricoltura Generale E Coltivazioni Arboreechemistry.chemical_compoundHorticulturechemistrySoluble solidsVitis vinifera L. sulfur dioxide decay shelf-life consumer acceptancePostharvestEnvironmental scienceCrop qualityQuality (business)Sulfur dioxidemedia_commonActa Horticulturae
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