ABSTRACT REZIME

Size: px
Start display at page:

Download "ABSTRACT REZIME"

Transcription

1 Bilid: (2015) 19; 5; p DK: ENZYMATIC ACTIVITY AND METABOLISM OF FESH-CT FIT AS A FNCTION OF IPENING DEGEE ENZIMSKA AKTIVNOST I METABOLIZAM SVEŽE EZANOG VOĆA KAO FNKCIJA STEPENA ZELOSTI Originl Scientific Pper Originlni nučni rd Silvi TAPPI *, Cinzi MANNOZZI *, rszul TYLEWICZ */**, Sntin OMANI */**, Mrco DALLA OSA */**, Pietro OCCLI */** * Deprtment of Agriculturl nd Food Sciences - DISTAL, niversity of Bologn, Cmpus of Food Science, Cesen, Itly ** Interdeprtmentl Centre for Agri-Food Industril eserch, niversity of Bologn, Cmpus of Food Science, Cesen, Itly e-mil: silvi.tppi2@unio.it ABSTACT The im of this work ws to evlute the influence of the ripening stge on three fresh-cut fruit (pple, kiwifruit nd melon) in terms of qulity nd tissue metolism, during ccelerted storge (AS) in controlled conditions. For this purpose, two different ripening stges were selected for ech fruit. At ech ripening stge the fruits were peeled nd cut into 10 mm thick slices nd stored t 10 C, H 90 %, for 24 hour for pples nd 4 dys for kiwifruit nd melon. During storge, smples were monitored for the min qulity indexes nd the ctivity of the min degrdtive enzymes (polyphenoloxidse, peroxidse nd pectinesterse). Production of the endogenous metolic het ws lso monitored using isotherml clorimetry. esults showed tht, whether for melon nd kiwifruit mrked differences were found in the evolution of the prmeters considered during storge nd in reltion to their ripening degree, pple qulity nd metolic chrcteristics proved to e less ffected y the ripening degree during storge. Key words: fresh-cut fruit, wounding response, ripening degree, enzymtic ctivity, tissue metolism. EZIME Cilj ovog rd je ocen uticj stepen zrelosti tri sveže rezne voćne vrste (juke, kivij i dinje) u odnosu n kvlitet i metolizm tkiv, tokom postupk urznog skldištenj u kontrolisnim uslovim. tu svrhu, dv rzličit stdijum zrelosti su odrn z svku voćnu vrstu. Svki uzork rzličitih stepen zrelosti je oljušten i izrezn n kolutove deljine 10 mm i potom skldišten n 10 C pri reltivnoj vlžnosti vzduh 90%, u trjnju od 24 st z juku i četiri dn z kivi i dinju. Tokom skldištenj, prćeni su glvni indeksi kvlitet uzork i ktivnosti glvnih degrdtivnim enzim (poliphenolokidze, peroksidze i pektinsterse). Proizvodnj endogene metoličke toplote je tkođe prćen korišćenjem metode izotermne klorimetrije. ezultti su pokzli uočljive rzlike u ocenjivnju prmetr tokom skldištenj kd je reč o dinji i kiviju i njihovom stepenu zrenj, ispostvilo se d n kvlitet juke i metoličke krkteristike, stepen zrenj im mnji uticj tokom proces skldištenj. Ključne reči: sveže rezno voće, uticj sečenj, stepen zrenj, enzimsk ktivnost, metolizm tkiv. INTODCTION Fresh-cut fruit re products tht undergo miniml processing opertion such s peeling, cutting, dicing, shredding etc. nd mintin their qulity chrcteristics similr to those of fresh products. However, their qulity degrde fster compred to tht of the intct product due to the physiologicl response to the mechnicl stress clled wounding response (Brecht, 1995). The loss of cellulr comprtmentlistion, promoted y processing opertions, leds to the contct etween enzymes nd their sustrtes nd generl increse of enzymtic nd metolic ctivity tht ccelerte the qulity degrdtion. Appernce nd texture chnges re the min fctor determining consumer cceptility of fresh-cut fruit nd, eing strictly relted to tissue deteriortion, re often used s mesures of product freshness nd qulity. The selection of rw mteril is fundmentl fctor for product qulity nd its shelf-life. Degree of ripening t hrvesting nd t processing is n importnt fctor tht cn influence the intensity of the wounding response (Hodges nd Toivonen, 2008). Generlly, processing fruits tht re unripe or slightly unripe, led to etter preservtion of qulity during storge ut it could e detrimentl for the orgnoleptic nd flvour profile (Beulieu et l., 2004). However, few studies hve een performed out the influence of ripening degree on the metolic response to processing stress in fresh-cut fruit. Therefore, the im of this work ws to evlute the influence of the ripening stge on fresh-cut pple, kiwifruit nd melon in terms of qulity nd tissue metolism, during ccelerted storge (AS) in controlled conditions. MATEIAL AND METHOD w mterils s (Actinidi delicios vr delicios cv Hywrd) nd pples (Mlus domestic vr. Pink Ldy) were rought on the locl mrket. They were prtilly ripened t 4 ± 1 C nd % of reltive humidity in ir for out month, selecting two different ripening stges defined s nripe () nd ipe (). (Cucumis melo vr. eticultus) ws hrvested t different degrees of development of the scission lyer, lso clled slip, in prticulr t ½ slip s unripe () nd full slip s ripe (). For ech ripening stge the fruits were hnd peeled nd cut into 10 mm thick slices with shrp knife nd stored in climtic chmers t 10 C, 90 % H, for different time period depending on the kinetics of qulity degrdtion tht were defined in preliminry tests s 24 hours for pples nd 4 dys for kiwifruit nd melon. Journl on Processing nd Energy in Agriculture 19 (2015) 5 219

2 Tppi, Silvi et l. / Enzymtic Activity nd Metolism of Fresh-Cut s Function of ipening Degree Dry mtter content, solule solid content nd titrle cidity were determined to chrcterize the rw mteril. Dry mtter ws determined grvimetriclly fter drying in vcuum oven (AOAC Interntionl, 2002). Solule solids content (SSC) ws determined t 20 C y mesuring the refrctive index with digitl refrctometer (P1, Atgo, Jpn) clirted with distilled wter. Titrle cidity (TA) ws determined y titrtion with NOH 0.1 N until ph 8.1 (AOAC Officil Method ) nd expressed s mg of citric cid/100 g FW. Triplicte mesurements were conducted for ech smple. The rtio etween SSC nd TA hs een used s ripening index. esults re presented in tle 1. Tle 1. Physico-chemicl prmeters of pple, kiwifruit nd melon t the two ripening stges selected Mturity ipening SSC TA (mg citric Dry mtter index Stge ( Brix) cid/100 g) (g/100g) ( Brix/TA) 13.0 ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± 0.5 Qulittive determintions Firmness (N) ws evluted y performing penetrtion test on fruit pulp using TA-HDi500 texture nlyzer (Stle Micro Systems, Surrey, K) with 5 kg lod cell. Experiment ws run with metl proe of 6 mm dimeter, nd rte nd depth of penetrtion of 1 mm s 1 nd 6 mm, respectively (Beirão-d-Cost et l., 2006). Firmness (N) ws evluted s the first pek force vlue. Surfce colour ws mesured with colourspectrophotometer mod. Colorflex (Hunterl, SA) using the CIEL scle nd Illuminnt D65. A white tile (L* 93.47, * 0.83, * 1.33) ws used for clirtion. esults were expressed s L* (luminosity) nd h (hue ngle). Enzymtic ctivity The ctivity of the enzyme minly responsile for qulity degrdtion for ech fruit ws evluted. Polyphenoloxidse (PPO) ctivity ws ssyed spectrophotometriclly ccording to the methods proposed y Britux et l. (1991) on fresh-cut pples nd fter 2, 4, 12 nd 24 h of storge for oth ripening degrees. Pectinmethylesterse (PME) ws extrcted nd ssyed spectrophotometriclly ccording to the methods proposed y Hgermn nd Austin (1986) on fresh-cut kiwifruit fter 0, 1, 2 nd 4 dys of storge for oth ripening degrees. Peroxidse (POD) ws extrcted nd ssyed spectrophotometriclly ccording to the methods proposed y Morles Blncs et l. (2002) on fresh-cut melon fter 0, 1, 2 nd 4 dys of storge for oth ripening degrees. Metolic determintions A TAM ir isotherml clorimeter (Thermometric AB, Järfäll, Sweden), descried in detils y Wdsö nd Gόmez- Glindo (2009), ws used to ssess metolic het production. Six cylinders were smpled using core orer from the fruit tissue nd plced in seled 20 ml glss mpoule. Four replictes for ech smple were performed. The rte of het production ws continuously mesured t 10 C for 24 h. Immeditely fter the end of the nlysis, the O 2 nd CO 2 percentges were mesured in the hedspces y gs nlyzer (MFA III S/L gs nlyzer, Witt-Gsetechnik, Witten, Germny). ESLTS AND DISCSSION Qulittive determintions The vlues of hrdness mesured in the fruit smples t different ripening stges during storge re reported in tle 2. As it cn e oserved, hrdness incresed upon ripening in pple smples, oth etween ripening stges nd during 24 h storge. On the contrry, melon nd kiwifruit slices showed notle loss of hrdness etween the two ripening degrees selected, lmost tenfold for kiwifruit. After 4 d of storge, it cn e oserved loss of hrdness up to 23 nd 60 % compred to the initil vlues for respectively unripe melon nd unripe kiwifruit, while ripe fruit showed lwys low nd similr vlues. Texturl chrcteristics re relted to ripening degree nd vritions of such properties re often due to enzymtic hydrolysis of cell wll components. nd kiwifruit re prticulrly sujected to softening during storge (Silveir et l., 2011; Gil et l., 2006) nd, in greement with results found y Tle 2. Hrdness (N) of pple, kiwifruit nd melon t the two ripening stges selected during ccelerted storge in controlled conditions. Different letters indicte significnt differences (p-level < 0.05) etween ripe nd unripe fruit for the sme storge time ipe. Storge time (dys) Stge ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± 0.79 Kiwi ± ± ± ± 0.18 Beulieu et l. (2004), texture ws significntly ffected y the mturity stge ut the effect of storge time decresed s mturity incresed. As it cn e oserved in tle 3, in the first 12 h of storge pple slices underwent relevnt vrition of colour prmeters in terms of luminosity nd hue ngle decrese, tht indictes generl surfce rowning tht cn e ttriuted to PPO ctivity. In the second prt of the storge, oth prmeters further decresed ut no significnt differences were found etween ripening stges. Colour chnges in fresh-cut melon nd kiwifruit re minly due to vrition in the internl structure of the tissue nd the induction of trnslucent wter-soked tissue while enzymtic rowning is scrcely influent. Whether in oth fruits nd in oth ripening stges surfce drkening ws oserved during 4 d of storge, degree of ripening significntly ffected lightness in kiwifruit ut not in melon. Conversely, hue ngle lthough decresing during storge, ws consistently higher in riper melon slices indicting vrition from yellow to red tonlity possily due to higher concentrtion in β-crotene upon ripening (Simndjuntk et l., 1996). 220 Journl on Processing nd Energy in Agriculture 19 (2015) 5

3 Tppi, Silvi et l. / Enzymtic Activity nd Metolism of Fresh-Cut s Function of ipening Degree Tle 3. Colour of pple, kiwifruit nd melon t the two ripening stges selected during ccelerted storge in controlled conditions. Different letters indicte significnt differences (p-level < 0.05) etween ripe nd unripe fruit for the sme storge time ipening Storge time (dys) Stge ± ± ± ± ± ± L* ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± h ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± 1.75 Enzymtic ctivity Figure 1 reports PPO ctivity mesured in fresh cut pples during 24 h of storge. Stright fter cutting, riper fruit showed higher ctivity compred to unripe one ut differences were not sttisticlly significnt. After 2 h, it incresed shrply until douling its vlues, ut then decresed gin. PPO is rpidly ctivted y peeling nd cutting opertions tht led to the contct with its sustrte. After 12 nd 24 h the ctivity ws very low nd did not show ny significnt differences etween smples. Texture loss is one of the min fctor limiting fresh-cut kiwifruit shelf-life (Gil et l., 2006) Softening nd texturl chnges re rought out y the ctions of multitude of cell-wll-loclized enzymes cting on specific, potentilly highly loclized sustrtes. According to Vroquux et l. (1990) texture rekdown in kiwifruit slices is minly due to the enzymtic rekdown of pectic compounds, due to demethoxyltion nd depolymeriztion y pectinolytic enzymes such s PME nd polyglcturonse (PG). In prticulr, PME cuses the removl of methylester groups from pectins in the cell wll tht re further depolymerised y PG. Figure 2 shows Pectinmethylesterse (PME) ctivity in fresh-cut kiwifruit slices during 4 d of storge. nripe fruits showed n ctivity tenfold compred to ripe fruit. PME ctivity is generlly higher erly in ripening (Toivonen nd Brummel, 2008) incresing ccessiility of PG to its sustrte. Peroxidse (POD) is n uiquitous enzyme found in most vegetle tissues nd comprises mny isozymes (Lmiknr nd Wtson, 2000). Its ctivity cuses the oxidtion of mono nd diphenols when even smll quntities of hydrogen peroxide ct s oxidising gent. It is involved in mny degrdtive rections tht ffect colour, rom, texture nd nutritionl chrcteristics of fruit nd vegetles. According to Lmiknr et l. (2005), high POD ctivity is relted to the PPO ctivity (/min) 3,0 2,5 2,0 1,5 1,0 0,5 0, Time of storge (h) Fig. 1. Polyphenoloxidse (PPO) ctivity (/ml) of pple t different ripening degrees during 24 h of storge in controlled conditions. Different letters indicte significnt differences (p-level < 0.05) etween ripe nd unripe fruit for the sme storge time PME ctivity (/ml) 2,0 1,5 1,0 0,5 0,0 Time of storge (dys) Fig. 2. Pectinmethylesterse (PME) ctivity (/ml) of kiwifruit t different ripening degrees during 4 d of storge in controlled conditions. Different letters indicte significnt differences (p-level < 0.05) etween ripe nd unripe fruit for the sme storge time Journl on Processing nd Energy in Agriculture 19 (2015) 5 221

4 Tppi, Silvi et l. / Enzymtic Activity nd Metolism of Fresh-Cut s Function of ipening Degree development of off-odour nd off-colours in food nd Lmiknr et l. (2000) suggested tht could sustntilly reduce shelf-life of melons. As it cn e oserved in figure 3, POD ctivity ws doule in unripe melons compred to ripe ones. In oth smples it incresed until the second dy of storge, proly s consequence of the physiologicl response to wounding stress, nd then decresed gin. POD ctivity (/ml) Totl het 24h (J/g) Time of storge (dys) Fig. 3. Peroxidse (POD) ctivity (/ml) of melon t different ripening degrees during 4 d of storge in controlled conditions. Different letters indicte significnt differences (p-level < 0.05) etween ripe nd unripe fruit for the sme storge time 6 Fig. 4. Totl metolic het production of pple, kiwifruit nd melon t the two ripening stges selected during 24 h t 10 C. Different letters indicte significnt differences (p-level < 0.05) etween ripe nd unripe fruit Metolic het production Metolic profiles otined y isotherml clorimetry hve een integrted in order to clculte the totl metolic het produced y fruit tissues during 24 h. esults re reported in figure 4. Opertions such s peeling nd cutting cuse mechnicl stress to tissues tht rect y strting different metolic processes imed t repiring the dmges. Therefore, s reported y Gomez et l. (2004) nd y Tppi et l. (2013), the het mesured fter wounding is the sum of the norml metolic ctivity nd the one due to wounding. As it cn e oserved, for ll fruits, riper fruits showed lower metolic het production. This my indicte loss of the ility to repir the dmge cused y mechnicl stress. While ll differences were sttisticlly significnt, the highest difference ws oserved for kiwifruit tht showed t the dvnced stge of ripening 50 % decrese in the metolic het production compred to the unripe fruit. CONCLSION The results otined in this reserch showed how the min qulittive nd metolic chrcteristics of the three different fruit were ffected y ripening degree during storge. Degree of ripening influenced significntly flesh colour, hrdness nd enzymtic ctivity in fresh-cut kiwifruit nd melon, ut it showed little effect on fresh-cut pple chrcteristics during the storge time considered. Metolic het decresed upon ripening in ll three fruits, showing strict connection etween the physiologicl stte of the tissue nd the entity of its wounding response. esults highlight how the determintion of the optiml ripening degree for fresh-cut production hs to e crried out specificlly for ech type of fruit. ACKNOWLEDGMENT: The uthors cknowledge the finncil support of the Itlin Ministry for Eduction, niversities nd eserch (FIB, Project BF100CEJ: Innovtive pproch for the study of fresh-cut fruit: qulittive, metolic nd functionl spects). EFEENCES AOAC Interntionl (2000). Officil methods of nlysis (OMA) of AOAC Interntionl, SA. Method numer: Aville t AOAC Interntionl (2002). Officil methods of nlysis (OMA) of AOAC Interntionl, 17th Edition, SA. Method numer: Aville t Britux, O., Amiot, M., ichrd, H., Nicols, J. (1991). Enzymtic rowning of sil (Ocimum silcum L.) studies on phenolic compounds nd polyphenol oxidse. Sciences des Aliments, 11, Beulieu, J. C., Ingrm, D. A., Le, J. M., Bett-Grer, K. L. (2004). Effect of Hrvest Mturity on the Sensory Chrcteristics of Fresh-cut Cntloupe. Journl of food science, 69 (7), Beirão-d-Cost S., Steiner A., Correi L., Empis J., Moldão-Mrtins M. (2006). Effects of mturity stge nd mild het tretments on qulity of minimlly processed kiwifruit. Journl of Food Engineering, 76, Brecht, J.K. (1995). Physiology of lightly processed fruits nd vegetles. Horticulturl Science, 30(1), Gil, M.I., Aguyo, E., Kder, A.A. (2006). Qulity chnges nd nutrient retention in fresh cut versus whole fruits during storge. Journl of Agriculturl nd Food Chemistry, 54, Gómez, F., Toledo,. T., Wdsö, L., Geks, V., Sjöholm, I. (2004). Isotherml clorimetry pproch to evlute tissue dmge in crrot slices upon therml processing. Journl of Food Engineering, 65, Journl on Processing nd Energy in Agriculture 19 (2015) 5

5 Tppi, Silvi et l. / Enzymtic Activity nd Metolism of Fresh-Cut s Function of ipening Degree Hgermn, AE., Austin P. (1986). Continuous spectrophotometric ssy for plnt pectin methyl esterse. Journl of Agriculture nd Food Chemistry, 340, Hodges, DM., Toivonen., PMA. (2008). Qulity of fresh-cut fruits nd vegetle s ffected y exposure to iotic stress. Posthrvest Biology nd Technology, 48, Lmiknr, O., Wtson, M.A. (2000). Cntloupe melon peroxidse: Chrcteriztion nd effects of dditives on ctivity. Nhrung, 3, Lmiknr, O., Bett-Grer, K. L., Ingrm, D. A., Wtson, M. A. (2005). se of Mild Het Pre-tretment for Qulity etention of Fresh-cut Cntloupe. Journl of food science, 70 (1), C53-C57. Lmiknr, O., Chen, J., Bnks, D., nd Hunter, P. (2000). Biochemicl nd microil chnges during the storge of minimlly processed cntloupe. Journl of Agriculturl nd Food Chemistry, 48 (12), Morles-Blncs E.F., Chindi V.E., Cisneros-Zevllos L. (2002). Therml inctivtion kinetics of peroxidse nd lipoxigense from roccoli, green sprgus nd crrots. Journl of Food Science, 67, Silveir, A. C., Aguyo, E., Chisri, M., nd Artés, F. (2011). Clcium slts nd het tretment for qulity retention of freshcut Gli melon. Posthrvest Biology nd Technology, 62 (1), Simndjuntk, V., Brrett, D. M., nd Wrolstd,. E. (1996). Cultivr nd mturity effects on muskmelon (Cucumis melo) colour, texture nd cell wll polyscchride composition. Journl of the Science of Food nd Agriculture, 71 (3), Tppi, S., Tylewicz,., Cocci, E., omni, S., Dll os M., occuli P. (2013). Influence of ripening stge on qulity prmeters nd metolic ehviour of fresh-cut kiwifruit slices during ccelerted storge. Journl on Processing nd Energy in Agriculture, 17 (4), Vroquux, P., Lecendre, I., Vroquux, F., Souty, M. (1990). Chnge in firmness of kiwifruit fter slicing. Science des Aliments, 10 (1), Wdsö, L., Gόmez Glindo, F. (2009). Isotherml clorimetry for iologicl ppliction in food science nd technology. Food Control, 20, eceived: Accepted: Journl on Processing nd Energy in Agriculture 19 (2015) 5 223

Postharvest Application of 1-Methylcyclopropene (1-MCP) Extends Shelf Life of Kiwifruit

Postharvest Application of 1-Methylcyclopropene (1-MCP) Extends Shelf Life of Kiwifruit Posthrvest Appliction of 1-Methylcyclopropene (1-MCP) Extends Shelf Life of Kiwifruit C.M. Cntin 1, D. Holcroft 2 nd C.H. Crisosto 1 1 University of Cliforni, Dvis, Deprtment of Plnt Sciences, Dvis, CA

More information

Asian Journal of Food and Agro-Industry ISSN Available online at

Asian Journal of Food and Agro-Industry ISSN Available online at As. J. Food Ag-Ind. 2010, 3(04), 368-372 Asin Journl of Food nd Agro-Industry ISSN 1906-3040 Aville online t www.jofi.info Reserch Article Effect of drying nd frying time on texturl nd sensory chrcteristics

More information

PREPARATION AND HANDLING FRESH-CUT ROOT VEGETABLES. MERETE EDELENBOS DEPT. OF FOOD SCIENCE AARHUS UNIVERSITY DENMARK

PREPARATION AND HANDLING FRESH-CUT ROOT VEGETABLES. MERETE EDELENBOS DEPT. OF FOOD SCIENCE AARHUS UNIVERSITY DENMARK PREPARATION AND HANDLING FRESH-CUT ROOT VEGETABLES MERETE EDELENBOS DEPT. OF FOOD SCIENCE AARHUS UNIVERSITY DENMARK merete.edelenos@food.u.dk Preprtion nd hndling fresh-cut root vegetles Production Hndling

More information

Evaluation of Yogurt with Enhanced Cysteine Content

Evaluation of Yogurt with Enhanced Cysteine Content Diry Foods Evlution of Yogurt with Enhnced Cysteine Content S. Bl nd K. A. Schmidt Summry Amino cids re the uilding locks of protein nd ssist with metolism in the ody. In the humn ody, the mino cid cysteine

More information

Influence of some safety post-harvest treatments on fruit quality and storability of Guava fruits

Influence of some safety post-harvest treatments on fruit quality and storability of Guava fruits Current Science Interntionl Volume : 06 Issue : 03 July-Sept. 2017 Pges: 491-500 Influence of some sfety post-hrvest tretments on fruit qulity nd storility of Guv fruits 1 Ftm K. M. Shn nd 2 Ahmed M. S.

More information

Original article The effect of calcium chloride and calcium lactate pretreatment concentration on peach cell integrity after high-pressure processing

Original article The effect of calcium chloride and calcium lactate pretreatment concentration on peach cell integrity after high-pressure processing Interntionl Journl of Food Science nd Technology 2017, 52, 635 643 635 Originl rticle The effect of clcium chloride nd clcium lctte pretretment concentrtion on pech cell integrity fter high-pressure processing

More information

Abstract. 1. Introduction. Journal of Nutrition & Pharmacy Research

Abstract. 1. Introduction. Journal of Nutrition & Pharmacy Research Tomto Fruits (Solncee Lycopersicon esculentum Mill.) Feedck Mechnism in The Presence of Exogenous Ethylene under Prolonged Chilling Temperture Storge M. Mkky,, *, K. A. Pschlidis, P. Soni, A. Mngnris,

More information

Rapid Reduction in Aroma Volatiles of Pacific Rose Apples in Controlled Atmospheres

Rapid Reduction in Aroma Volatiles of Pacific Rose Apples in Controlled Atmospheres Rpid Reduction in Arom Voltiles of Pcific Rose Apples in Controlled Atmospheres H.J. Tough nd E.W. Hewett Centre for Posthrvest nd Refrigertion Reserch Institute of Nturl Resources, Mssey University Plmerston

More information

Effect of AVG Application on Fruit Set, Yield and Fruit Size in Abate Fetel and Packam s Triumph Pears in a Semi-Commercial Statistical Trial

Effect of AVG Application on Fruit Set, Yield and Fruit Size in Abate Fetel and Packam s Triumph Pears in a Semi-Commercial Statistical Trial Effect of AVG Appliction on Fruit Set, Yield nd Fruit Size in Ate Fetel nd Pckm s Triumph Pers in Semi-Commercil Sttisticl Tril E. Sánchez nd M. Curetti Instituto Ncionl de Tecnologí Agropecuri Estción

More information

EFFECT OF HARVEST TIME AND L-CYSTEINE AS AN ANTIOXIDANT ON FLESH BROWNING OF FRESH-CUT CHERIMOYA (Annona cherimola Mill.)

EFFECT OF HARVEST TIME AND L-CYSTEINE AS AN ANTIOXIDANT ON FLESH BROWNING OF FRESH-CUT CHERIMOYA (Annona cherimola Mill.) RESEARCH EFFECT OF HARVEST TIME AND L-CYSTEINE AS AN ANTIOXIDANT ON FLESH BROWNING OF FRESH-CUT CHERIMOYA (Annon cherimol Mill.) Reinldo Cmpos-Vrgs 1,*, Bruno G. Defilippi 1,, Pul Romero Q. 2, Héctor Vldés

More information

The Relationship Between Palm Oil Index Development and Mechanical Properties in the Ripening Process of Tenera Variety Fresh Fruit Bunches

The Relationship Between Palm Oil Index Development and Mechanical Properties in the Ripening Process of Tenera Variety Fresh Fruit Bunches Reserch Journl of Applied Sciences, Engineering nd Technology 3(3): 218-226, 211 ISSN: 24-7467 Mxwell Scientific Orgniztion, 211 Received: Jnury 31, 211 Accepted: Ferury 23, 211 Pulished: Mrch 3, 211 The

More information

2011 ORGANIC SOYBEAN VARIETY TRIAL MATERIALS AND METHODS

2011 ORGANIC SOYBEAN VARIETY TRIAL MATERIALS AND METHODS 2011 ORGANIC SOYBEAN VARIETY TRIAL In 2011, the University of Vermont Extension conducted soyben vriety tril in Alburgh, VT. The purpose of this tril ws to provide yield comprisons of food- nd feed-grde

More information

THE EFFECTS OF POSTHARVEST TREATMENTS OF SALICYLIC ACID AND POTASSIUM PERMANGANATE ON THE STORAGE OF KIWIFRUIT

THE EFFECTS OF POSTHARVEST TREATMENTS OF SALICYLIC ACID AND POTASSIUM PERMANGANATE ON THE STORAGE OF KIWIFRUIT 76 Bulgrin Journl of Agriculturl Science, 6 (No ), 76-8 Agriculturl Acdemy THE EFFECTS OF POSTHARVEST TREATMENTS OF SALICYLIC ACID AND POTASSIUM PERMANGANATE ON THE STORAGE OF KIWIFRUIT E. BAL * nd S.

More information

Ensiling characteristics and aerobic stability of temperate grasses containing different concentrations of water soluble carbohydrates

Ensiling characteristics and aerobic stability of temperate grasses containing different concentrations of water soluble carbohydrates REPORT TO THE STAPLEDON MEMORIAL TRUST Ensiling chrcteristics nd eroic stility of temperte grsses contining different concentrtions of wter solule crohydrtes Aner A. Rodríguez-Crís Deprtment of Animl Science,

More information

Central NC Organic Bell and Hot Pepper Variety Trial, Summer 2014

Central NC Organic Bell and Hot Pepper Variety Trial, Summer 2014 Ojective Centrl NC Orgnic Bell nd Hot Pepper Vriety Tril, Summer 2014 North Crolin A&T Stte University John Beck, Aron Moore, nd Dr. Snjun Gu NC A&T Frm, Greensoro, NC To evlute the performnce of some

More information

Comparative Study of Nutritional Quality of Orange (Citrus sinensis) at Different Maturity Stages in Relation to Significance for Human Health

Comparative Study of Nutritional Quality of Orange (Citrus sinensis) at Different Maturity Stages in Relation to Significance for Human Health Americn-Eursin Journl of Toxicologicl Sciences 7 (4): 209-213, 2015 ISSN 2079-2050 IDOSI Pulictions, 2015 DOI: 10.5829/idosi.ejts.2015.7.4.95200 Comprtive Study of Nutritionl Qulity of Ornge (Citrus sinensis)

More information

The effects of UV-C treatment on the quality of orange, carrot and celery juice blend

The effects of UV-C treatment on the quality of orange, carrot and celery juice blend Review Article http://www.lliedcdemies.org/journl-food-science-nutrition/ The effects of UV-C tretment on the qulity of ornge, crrot nd celery juice blend Nik Nornis, Chndrn Somsundrm*, Zulin Rzli Biotechnology

More information

Influence of Gibberellic Acid (GA 3 ) on Fruit Quality of Sweet Cherries John Cline

Influence of Gibberellic Acid (GA 3 ) on Fruit Quality of Sweet Cherries John Cline Influence of Gibberellic Acid (GA 3 ) on Fruit Qulity of Sweet Cherries John Cline University of Guelph, Simcoe & Vinelnd Cmpuses Tel: 519-426-7127 Ext 331 Jcline@uoguelph.c 1 Presenttion Outline Introduction

More information

Postharvest quality and chilling injury of plums: benefits of 1-methylcyclopropene

Postharvest quality and chilling injury of plums: benefits of 1-methylcyclopropene Instituto Ncionl de Investigción y Tecnologí Agrri y Alimentri (INIA) Spnish Journl of Agriculturl Reserch 9(), 554-564 Aville online t www.ini.es/sjr ISSN: 695-97-X eissn: 7-99 Posthrvest qulity nd chilling

More information

The Effect of Oat Bran Fiber on Texture, Moisture and Palatability of Pumpkin Muffins

The Effect of Oat Bran Fiber on Texture, Moisture and Palatability of Pumpkin Muffins The Effect of Ot Brn Fiber on Texture, Moisture nd Pltbility of Pumpkin Muffins M. Montrsi & K. Reidenbch 11/19/2012 NUTR 453 Finl Report Abstrct: Reserch hd shown n lrmingly low fiber intke of United

More information

PHYSIOLOGY AND POSTHARVEST BEHAVIOUR OF MANGO (Mangifera indica L. cv. TOMMY ATKINS) FRUIT GROWN UNDER WATER STRESS NANCY ONJEMO MADIGU

PHYSIOLOGY AND POSTHARVEST BEHAVIOUR OF MANGO (Mangifera indica L. cv. TOMMY ATKINS) FRUIT GROWN UNDER WATER STRESS NANCY ONJEMO MADIGU PHYSIOLOGY AND POSTHARVEST BEHAVIOUR OF MANGO (Mngifer indic L. cv. TOMMY ATKINS) FRUIT GROWN UNDER WATER STRESS NANCY ONJEMO MADIGU MASTER OF SCIENCE (Food Science nd Posthrvest Technology) JOMO KENYATTA

More information

Research Article Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L.

Research Article Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L. Hindwi Journl of Food Qulity Volume 217, Article ID 86834, 9 pges https://doi.org/.11/217/86834 Reserch Article Gur Gum s n Edile Coting for Enhncing Shelf-Life nd Improving Posthrvest Qulity of Rom Tomto

More information

ScienceDirect. Development of a method for manufacturing noodles from finger millet

ScienceDirect. Development of a method for manufacturing noodles from finger millet Avilble online t www.sciencedirect.com ScienceDirect Procedi Food Science 6 (2016 ) 293 297 Interntionl Conference of Sbrgmuw University of Sri Lnk 2015 (ICSUSL 2015) Development of method for mnufcturing

More information

Production of Two Types of Pocket-Forming Flat Bread by the Sponge and Dough Method

Production of Two Types of Pocket-Forming Flat Bread by the Sponge and Dough Method Production of Two Types of Pocket-Forming Flt Bred y the Sponge nd Dough Method A. Amr 1,2 nd R. Ajo 1 ABSTRACT Cerel Chem. 82(5):499 503 Two types of flt red (thin nd thick) were produced from strightgrde

More information

Kucuker and Ozturk Afr J Tradit Complement Altern Med. (2015) 12(2):

Kucuker and Ozturk Afr J Tradit Complement Altern Med. (2015) 12(2): Kucuker nd Ozturk Afr J Trdit Complement Altern Med. (2015) 12(2):114-119 http://dx.doi.org/10.4314/jtcm.v12i2.17 THE EFFECTS OF AMINOETHOXYVINYLGLYCINE AND METHYL JASMONATE ON BIOACTIVE COMPOUNDS AND

More information

Timing of partial defoliation affects carbohydrate

Timing of partial defoliation affects carbohydrate SHORT COMMUNICATION Timing of prtil defolition ffects crohydrte concentrtion of vegettive tissues nd concentrtion of phenolics in erries of potted De Chunc (Vitis sp.) grpevines Justine E. Vnden Heuvel

More information

IMPACT OF HARVESTING TIME AND LENGTH OF COLD STORAGE PERIOD ON PHYSIOLOGICAL AND QUALITY TRAITS OF FOUR QUINCE GENOTYPES (CYDONIA OBLONGA MILL.

IMPACT OF HARVESTING TIME AND LENGTH OF COLD STORAGE PERIOD ON PHYSIOLOGICAL AND QUALITY TRAITS OF FOUR QUINCE GENOTYPES (CYDONIA OBLONGA MILL. Journl of Horticulturl Reserch 2017, vol. 25(1): 67 79 DOI: 10.1515/johr-2017-0008 IMPACT OF HARVESTING TIME AND LENGTH OF COLD STORAGE PERIOD ON PHYSIOLOGICAL AND QUALITY TRAITS OF FOUR QUINCE GENOTYPES

More information

Archived at

Archived at Archived t http://orgprints.org/13657/ Results from three yer testing project of new strwberry cultivrs in Verticillium infested soils nd under orgnic frming conditions A. Spornberger 1, H. Weissinger

More information

Effects of chemical treatments on dormancy breaking and some sprouting characteristics of two potato cultivars in different tuber sizes

Effects of chemical treatments on dormancy breaking and some sprouting characteristics of two potato cultivars in different tuber sizes Avilble online t www.pelgireserchlibrry.com Europen Journl of Experimentl Biology, 2014, 4(4):98-102 ISSN: 2248 9215 CODEN (USA): EJEBAU Effects of chemicl tretments on dormncy breking nd some sprouting

More information

The Effect of Acetic and Lactic Acid on the Oil Uptake, Texture and Color of Rice (Sang Tarom) During Cooking

The Effect of Acetic and Lactic Acid on the Oil Uptake, Texture and Color of Rice (Sang Tarom) During Cooking World Applied Sciences Journl 4 (2): 183-187, 2008 ISSN 1818-4952 IDOSI Publictions, 2008 The Effect of Acetic nd Lctic Acid on the Oil Uptke, Texture nd Color of Rice (Sng Trom) During Cooking 1 1 2 E.

More information

Early-Maturing Sweet Oranges: Research Update on Earlygold, Itaborai, Ruby, and Westin Sweet Oranges 1

Early-Maturing Sweet Oranges: Research Update on Earlygold, Itaborai, Ruby, and Westin Sweet Oranges 1 HS920 Erly-Mturing Sweet Ornges: Reserch Updte on Erlygold, Itori, Ruy, nd Westin Sweet Ornges 1 Willim S. Cstle nd Jmes J. Ferguson 2 Erlygold, Itori, Ruy, nd Westin re new sweet ornge selections with

More information

Cluster-zone leaf removal refers to deliberate removal of selected

Cluster-zone leaf removal refers to deliberate removal of selected Lef Removl s Influence on Pinot Noir Bsl lef removl chnges chemicl nd voltile compositions By Hui Feng, Fng Yun, Ptrici A. Skinkis nd Michel C. Qin Cluster-zone lef removl refers to delierte removl of

More information

Research Article Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing

Research Article Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing Hindwi Journl of Food Qulity Volume 2017, rticle ID 8524073, 12 pges https://doi.org/10.1155/2017/8524073 Reserch rticle Oenologicl nd Qulity Chrcteristic on Young White Wines (Suvignon Blnc): Effects

More information

Food Research International

Food Research International Food Reserch Interntionl 43 (2010) 2284 2288 Contents lists vilble t ScienceDirect Food Reserch Interntionl journl homepge: www.elsevier.com/locte/foodres Effect of honey powder on dough rheology nd bred

More information

Optimized wine quality potential through fruit-zone management practices in red varieties

Optimized wine quality potential through fruit-zone management practices in red varieties Finl Progress Report Virgini Wine Bord, 20 July 2016 Optimized wine qulity potentil through fruit-zone mngement prctices in red vrieties Principl Investigtor: Tony K. Wolf AHS Jr. AREC 595 Lurel Grove

More information

Maejo International Journal of Science and Technology

Maejo International Journal of Science and Technology Mejo Int. J. Sci. Technol. 2011, 5(03), 365-373 Communiction Mejo Interntionl Journl of Science nd Technology ISSN 1905-7873 Aville online t www.mijst.mju.c.th Sunlight-stimulted phenyllnine mmoni-lyse

More information

Effects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt

Effects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt doi: 1.1111/j.1471-37.211.75.x ORIGINAL RESEARCH Effects of gur gum nd ric gum on the physicochemicl, sensory nd flow ehviour chrcteristics of frozen yoghurt RAHIL REZAEI, MORTEZA KHOMEIRI,* MAHDI KASHANINEJAD

More information

The Impact of Supplementation of Green Tea Powder in Yellow Cupcakes. Teryn Sapper & Christian Ordaz November 22, 2010 F&N 453

The Impact of Supplementation of Green Tea Powder in Yellow Cupcakes. Teryn Sapper & Christian Ordaz November 22, 2010 F&N 453 The Impct of Supplementtion of Green Te Powder in Yellow Cupckes Teryn Spper & Christin Ordz Novemer 22, 2010 F&N 453 Astrct: Green te is known to hve mny helth enefits to the humn ody. Cumultive studies

More information

Colonization of chasmothecia of grapevine powdery mildew by Ampelomyces quisqualis

Colonization of chasmothecia of grapevine powdery mildew by Ampelomyces quisqualis Biocontrol of powdery mildew Coloniztion of chsmotheci of grpevine powdery mildew y Ampelomyces quisqulis Drio Angeli, Frnc Vlentini, Chir Msiero, Oscr Giovnnini, Ilri Pertot Fondzione Edmund Mch, S.Michele

More information

Volume 2, ISSN (Online), Published at:

Volume 2, ISSN (Online), Published at: SEASONAL VARIATION OF THE PHYSICAL AND CHEMICAL PARAMETERS OF WILD GENOTYPES OF CORNELIAN CHERRY (Cornus ms L.) Aldin Islmovic 1, Merjem Mlco 1, Ndir Berbic 1, Asim Begic-Akgic 1, Snj Orucevic 1, Amel

More information

Modelling of Apple Fruit Growth by Application of Image Analysis

Modelling of Apple Fruit Growth by Application of Image Analysis ORIGINAL SCIENTIFIC PAPER 59 Modelling of Apple Fruit Growth y Appliction of Imge Anlysis Denis STAJNKO 1 Zltko ÈMELIK SUMMARY The possiility of RGB imge processing nd nlysis for modelling of the development

More information

Comparison of alternative postharvest quarantine treatments for sweet cherries

Comparison of alternative postharvest quarantine treatments for sweet cherries Posthrvest Biology nd Technology 20 (2000) 107 114 www.elsevier.com/locte/posthrvio Comprison of lterntive posthrvest qurntine tretments for sweet cherries Lis G. Neven, *, Stephen R. Drke Ykim Agriculturl

More information

Towards Grower-friendly Apple Crop Thinning by Tree Shading

Towards Grower-friendly Apple Crop Thinning by Tree Shading 314 Towrs Grower-frienly Apple Crop Thinning y Tree A. Wimer 1, K. Kockerols 1, S. Schwn 1, W. Stler 1 n L. Bertschinger 1 Astrct Light mngement with shing nets, which reuce sunlight y 74%, might e n lterntive

More information

Preview. Chapter 3. Labor Productivity and Comparative Advantage: The Ricardian Model

Preview. Chapter 3. Labor Productivity and Comparative Advantage: The Ricardian Model hpter 3 Lbor roductivity nd omprtive Advntge: The Ricrdin Model review Opportunity costs nd comprtive dvntge roduction possibilities Reltive supply, reltive demnd & reltive prices Trde possibilities nd

More information

Harvesting period of jabuticaba fruits var. Pingo de Mel in relation to the physicochemical characterization evaluated during their development

Harvesting period of jabuticaba fruits var. Pingo de Mel in relation to the physicochemical characterization evaluated during their development Emirtes Journl of Food nd Agriculture. 2018. 30(3): 232-239 doi: 10.9755/ejf.2018.v30.i3.1637 http://www.ejf.me/ REGULAR ARTICLE Hrvesting period of jutic fruits vr. Pingo de Mel in reltion to the physicochemicl

More information

Garlic Sprouts Grown Indoors at Kitchen Sites

Garlic Sprouts Grown Indoors at Kitchen Sites Medicinl nd Aromtic Plnt Science nd Biotechnology 008 Globl Science Books Grlic Sprouts Grown Indoors t Kitchen Sites FeiFei Qin,,3* HuiLin Xu Gng M 4 Interntionl Nture Frming Reserch Center, Ht, Ngno,

More information

Effect of number of stems in the production and quality of tomato grown in greenhouse

Effect of number of stems in the production and quality of tomato grown in greenhouse Revist Mexicn de Ciencis Agrícols volume 9 numer 2 Ferury 15 - Mrch 31, 2018 Effect of numer of stems in the production nd qulity of tomto grown in greenhouse Article Cándido Mendoz-Pérez 1 Crlos Rmírez-Ayl

More information

Acknowledgements. Recent Research: Vine Balance and Fruit Thinning. Brief Outline. Take Aways. How many of you have read? Vine Balance.

Acknowledgements. Recent Research: Vine Balance and Fruit Thinning. Brief Outline. Take Aways. How many of you have read? Vine Balance. Recent Reserch: Vine Blnce nd Fruit Thinning Sustinble Ag Expo Monterey County Jim Wolpert Extension Viticulturist Deprtment of Viticulture nd Enology UC Dvis Acknowledgements Funding Americn Vineyrd Foundtion

More information

The Effect of Quinoa on the Taste and Texture of Chocolate Chip Cookies. Hannah Doren Tarryn Hake Mitch Simmonds NUTR 453.

The Effect of Quinoa on the Taste and Texture of Chocolate Chip Cookies. Hannah Doren Tarryn Hake Mitch Simmonds NUTR 453. The Effect of Quino on the Tste nd Texture of Chocolte Chip Cookies Hnnh Doren Trryn Hke Mitch Simmonds NUTR 453 November 19, 2012 Title: The Effect of Quino on the Tste nd Texture of Chocolte Chip Cookies

More information

Performance of Seyval Blanc Grape in Four Training Systems Over Five Years

Performance of Seyval Blanc Grape in Four Training Systems Over Five Years CROP PRODUCTON HORTSCENCE 37(7): 1023-1027.2002. Performnce of Seyvl Blnc Grpe in Four Trining Systems Over Five Yers D. Ferree, T. Steiner, J. Gllnder, D. Scurlock, G. Johns, nd R. Riesen Deprtment of

More information

Semi-commercial evaluation of SmartFresh with South African export avocados in static containers at the Westfalia packhouse during 2002

Semi-commercial evaluation of SmartFresh with South African export avocados in static containers at the Westfalia packhouse during 2002 South Africn Avocdo Growers' Assocition Yerbook. 2003. 26:55-64 Semi-commercil evlution of SmrtFresh with South Africn export vocdos in sttic continers t the Westfli pckhouse during 2002 D Lemmer #, J

More information

Research Note Effect of Volume and Toast Level of French Oak Barrels (Quercus petraea L.) on Cabernet Sauvignon Wine Characteristics

Research Note Effect of Volume and Toast Level of French Oak Barrels (Quercus petraea L.) on Cabernet Sauvignon Wine Characteristics Reserch Note Effect of Volume nd Tost Level of French Ok Brrels (Quercus petre L.) on Cernet Suvignon Wine Chrcteristics Pedro Rodríguez-Rodríguez 1 nd Encrn Gómez-Plz 1 * Astrct: The effects of tost level

More information

How to get the best eating quality of pork

How to get the best eating quality of pork The effect of ft on the eting qulity of pork Ensuring the best eting qulity Ensuring the best flvours The effect of cooking ft on the eting qulity of pork How to get the best eting qulity of pork The cooking

More information

The pear cultivars Spadona and Coscia produce

The pear cultivars Spadona and Coscia produce Journl of Horticulturl Science & Biotechnology (7) 82 () 83 87 Plnt growth regultors increse the fruit size of Spdon nd Cosci pers (Pyrus communis) in wrm climte By RAPHAEL A. STERN 1 *, ISRAEL DORON 2

More information

Coffee Berry Processing By-Product Valorization: Coffee Parchment as a Potential Fiber Source to Enrich Bakery Goods

Coffee Berry Processing By-Product Valorization: Coffee Parchment as a Potential Fiber Source to Enrich Bakery Goods Reserch Article imedpub Journls www.imedpub.com Journl of Food, Nutrition nd Popultion Helth Coffee Berry Processing By-Product Vloriztion: Coffee Prchment s Potentil Fiber Source to Enrich Bkery Goods

More information

THE EXTRACTION KINETICS OF ANTHOCYANINS AND PROANTHOCYANIDINS FROM GRAPE TO WINE IN THREE DIFFERENT VARIETIES

THE EXTRACTION KINETICS OF ANTHOCYANINS AND PROANTHOCYANIDINS FROM GRAPE TO WINE IN THREE DIFFERENT VARIETIES THE EXTRACTION KINETICS OF ANTHOCYANINS AND PROANTHOCYANIDINS FROM GRAPE TO WINE IN THREE DIFFERENT VARIETIES An B. BAUTISTA-ORTÍN 1, Nir BUSSE-VALVERDE 1, José I. FERNÁNDEZ-FERNÁNDEZ 2, Encrn GÓMEZ-PLAZA

More information

Microbiological Characteristics of White Cheese (Gibna bayda) Manufactured under Traditional Conditions

Microbiological Characteristics of White Cheese (Gibna bayda) Manufactured under Traditional Conditions Journl of Advnces in Microiology 2(3): 1-7, 2017; Article no.jamb.33152 SCIENCEDOMAIN interntionl www.sciencedomin.org Microiologicl Chrcteristics of White Cheese (Gin yd) Mnufctured under Trditionl Conditions

More information

Responses of Vitis vinifera Pinot gris Grapevines to Exogenous Abscisic Acid (ABA): I. Yield, Fruit Quality, Dormancy, and Freezing Tolerance

Responses of Vitis vinifera Pinot gris Grapevines to Exogenous Abscisic Acid (ABA): I. Yield, Fruit Quality, Dormancy, and Freezing Tolerance J Plnt Growth Regul (16) 35:245 255 DOI.07/s00344-015-9529-2 Responses of Vitis vinifer Pinot gris Grpevines to Exogenous Ascisic Acid (ABA): I. Yield, Fruit Qulity, Dormncy, nd Freezing Tolernce Shouxin

More information

Control of black dot in potatoes

Control of black dot in potatoes Control of lck dot in pottoes Dr. Trevor Wicks SA Reserch & Development Institute Project Numer: PT11 PT11 This report is pulished y Horticulture Austrli Ltd to pss on informtion concerning horticulturl

More information

The effect of fruit maturity and post-harvest ripening on seed quality in hot and conic pepper cultivars

The effect of fruit maturity and post-harvest ripening on seed quality in hot and conic pepper cultivars SEED QUALITY AND FRUIT MATURATION IN PEPPER Aln, Ö. nd Eser, B. (08), Seed Si. & Tehnol., 36, 467-474 Reserh Note The effet of fruit mturity nd post-hrvest ripening on seed qulity in hot nd oni pepper

More information

2014 Sunflower Planting Date Trial

2014 Sunflower Planting Date Trial 214 Sunflower Plnting Dte Tril Dr. Hether Drby, UVM Extension Agronomist Sr Ziegler, Eric Cummings, Susn Monhn, nd Julin Post UVM Extension Crops nd Soils Technicins (82) 524-651 Visit us on the web t

More information

Effect of Phosphate Salts on the Pasting Properties of Korean Instant-Fried Noodle

Effect of Phosphate Salts on the Pasting Properties of Korean Instant-Fried Noodle Effect of Phosphte Slts on the Psting Properties of Koren Instnt-Fried Noodle Li Wng, 1,2 Gry G. Hou, 2,3 Y-Hsun Hsu, 2 nd Lirong Zhou 4 ABSTRACT Cerel Chem. 88(2):142 146 Up to 15% modified potto strch

More information

Characterization of Fruitbody Morphology on Various Environmental Conditions in Pleurotus ostreatus

Characterization of Fruitbody Morphology on Various Environmental Conditions in Pleurotus ostreatus Mycobiology 31(3): 145-150 (2003) Copyright 2003 by The Koren Society of Mycology Chrcteriztion of Fruitbody Morphology on Vrious Environmentl Conditions in Pleurotus ostretus Kb-Yeul Jng, Chng-Sung Jhune,

More information

Effect of Long-term Controlled Atmosphere Storage on Fruit Quality in Heidi Mango

Effect of Long-term Controlled Atmosphere Storage on Fruit Quality in Heidi Mango Effect of Long-term Controlled Atmosphere Storge on Fruit Qulity in Heidi Mngo S.A. Oosthuyse HortReserch SA, P.O. Box 3849, Tzneen 0850 ABSTRACT Heidi mngoes were hrvested t the conventionl stge of mturtion,

More information

Growth and yield of three sunflower hybrids cultivated for two years under mediterranean conditions

Growth and yield of three sunflower hybrids cultivated for two years under mediterranean conditions Emirtes Journl of Food nd Agriculture. 2016. 28(2): 136-142 doi: 10.9755/ejf.2015-05-291 http://www.ejf.me/ REGULAR ARTICLE Growth nd yield of three sunflower hyrids cultivted for two yers under mediterrnen

More information

Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón

Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón GRASAS Y ACEITES 67 (2) April June 216, e128 ISSN-L: 17-3495 doi: http://dx.doi.org/1.3989/gy.55152 Effect of the prtil NCl sustitution y other chloride slts on the voltile profile during the ripening

More information

EFFECT OF SPIRULINA (SPIRULINA PLATENSIS) ADDITION ON TEXTURAL AND QUALITY PROPERTIES OF COOKIES

EFFECT OF SPIRULINA (SPIRULINA PLATENSIS) ADDITION ON TEXTURAL AND QUALITY PROPERTIES OF COOKIES PAPER EFFECT OF SPIRULINA (SPIRULINA PLATENSIS) ADDITION ON TEXTURAL AND QUALITY PROPERTIES OF COOKIES S. ONACIK-GÜR*, A. ŻBIKOWSKA nd B. MAJEWSKA Division of Fts & Oils nd Food Concentrtes Technology,

More information

PACKAGING ATMOSPHERES ALTER BEEF TENDERNESS, FRESH COLOR STABILITY, AND INTERNAL COOKED COLOR 1

PACKAGING ATMOSPHERES ALTER BEEF TENDERNESS, FRESH COLOR STABILITY, AND INTERNAL COOKED COLOR 1 Beef Cttle Reserh 2008 PACKAGING ATMOSPHERES ALTER BEEF TENDERNESS, FRESH COLOR STABILITY, AND INTERNAL COOKED COLOR 1 J. P. Groel, M. E. Dikemn, M. C. Hunt, nd G. A. Milliken 2 Introdution Severl met

More information

Fruit ripeness and temperature affect friction coefficient of McLemore and Gala apples

Fruit ripeness and temperature affect friction coefficient of McLemore and Gala apples Int. Agrophysis, 21, 15, 19-114 INTERNATIONAL Agrophysis www.ipn.lulin.pl/int-grophysis Fruit ripeness nd temperture ffet frition oeffiient of MLemore nd Gl pples C. Puhlski 1 *, G.H. Brusewitz 2 1 Agriulturl

More information

Review of Arabica Coffee Management Research in Ethiopia

Review of Arabica Coffee Management Research in Ethiopia Review of Aric Coffee Mngement Reserch in Ethiopi Anteneh Netsere 1, Tye Kuf 1 Tesfye Shimer 2 1, Jimm Agriculturl Reserch Center, P.. Box 192, Jimm, Ethopi 2, Ethopin Institute of Agriculturl Reserch,

More information

The effect of seed treatments on the yield and yield components of various levels of sprouted wheat

The effect of seed treatments on the yield and yield components of various levels of sprouted wheat Brnrd nd Booyse (2018). Seed Science nd Technology, 46, 1, 53-63. https://doi.org/10.15258/sst.2018.46.1.05 The effect of seed tretments on the yield nd yield components of vrious levels of sprouted whet

More information

Application of Toasted Oak and Micro-oxygenation to Ageing of Cabernet Sauvignon Wines

Application of Toasted Oak and Micro-oxygenation to Ageing of Cabernet Sauvignon Wines Appliction of Tosted Ok nd Micro-oxygention to Ageing of Cernet Suvignon Wines Dr. Jeff McCord StVin Inc., Cliforni, USA Introduction For mny yers, tosted ok in the form of rrels hs een used for wine storge

More information

Interactions between 1-MCP concentration, treatment interval and storage time for Bartlett pears

Interactions between 1-MCP concentration, treatment interval and storage time for Bartlett pears Posthrvest Biology nd Tehnology 31 (24) 127 136 Intertions etween 1-MCP onentrtion, tretment intervl nd storge time for Brtlett pers J.H. Ekmn, M. Clyton 1, W.V. Bisi, E.J. Mithm Deprtment of Pomology,

More information

EFFECT OF BORON AND ARSENIC ON JUICE ACIDITY

EFFECT OF BORON AND ARSENIC ON JUICE ACIDITY SMITH: BORON & ARSENIC ON GRAPEFRUIT 95 Fig. 2. Vlenci ornge leves from declining tree showing type of mteril used for electron microscopic study Ar rows point to typicl res long midveins tht were excised,

More information

Ethylene and changes during ripening in Horvin plum (Prunus salicina Lindl.) fruits

Ethylene and changes during ripening in Horvin plum (Prunus salicina Lindl.) fruits Ethylene nd chnges during ripening in Horvin plum (Prunus slicin Lindl.) fruits El etileno y los cmios durnte l mdurción en frutos de ciruel (Prunus slicin Lindl.) Horvin Ldy Ximen Rozo-Romero 1, Jvier

More information

Spray to Flowering Mango Trees on Fruit Retention, Fruit Size, Tree Yield, and Fruit Quality.

Spray to Flowering Mango Trees on Fruit Retention, Fruit Size, Tree Yield, and Fruit Quality. Effect of KN 3 Spry to Flowering Mngo Trees on Fruit Retention, Fruit Size, Tree Yield, nd Fruit Qulity. Steven. Oosthuyse Merenslry Tuhno!ogim! 5 ervicej, P.. ox 14, Duive!sk!oof 835, South fric In South

More information

*Joseph Adubofuor, Michael Amoafo Mensah and Sylvia Dabri

*Joseph Adubofuor, Michael Amoafo Mensah and Sylvia Dabri Africn Journl of Food Science nd Technology (ISSN: 2141-5455) Vol. 3(10) pp. 244-251, December, 2012 Avilble Online http://www.interesjournls.org/ajfst Copyright 2012 Interntionl Reserch Journls Full Length

More information

EFFECT OF DISSOLVED OXYGEN AND DEOXYGENATION ON THE QUALITY OF ORANGE JUICE

EFFECT OF DISSOLVED OXYGEN AND DEOXYGENATION ON THE QUALITY OF ORANGE JUICE EFFECT OF DISSOLVED OXYGEN AND DEOXYGENATION ON THE QUALITY OF ORANGE JUICE By ROSALIA GARCIA TORRES A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT

More information

Gibberellic Acid (GA3), an Influential Growth Regulator for Physiological Disorder Control and Protracting the Harvesting Season of Sweet Orange

Gibberellic Acid (GA3), an Influential Growth Regulator for Physiological Disorder Control and Protracting the Harvesting Season of Sweet Orange Americn Journl of Experimentl Agriculture 4(11): 1355-1366, 2014 SCIENCEDOMAIN interntionl www.sciencedomin.org Gierellic Acid (GA3), n Influentil Growth Regultor for Physiologicl Disorder Control nd Protrcting

More information

Factors Associated with Dough Stickiness as Sensed by Attenuated Total Reflectance Infrared Spectroscopy

Factors Associated with Dough Stickiness as Sensed by Attenuated Total Reflectance Infrared Spectroscopy Fctors Associted with Dough Stickiness s Sensed by Attenuted Totl Reflectnce Infrred Spectroscopy Ewoud J. J. vn Velzen, 1,2 John P. M. vn Duynhoven, 1 Pul Pudney, 3 Peter L. Weegels, 1 nd John H. vn der

More information

OF THE CITRUS RUST MITE

OF THE CITRUS RUST MITE esults of this experiment re in generl greement with the results of our previous experiment (7) tht were otined under the sme grove conditions with different smple loctions. However, different grove nd

More information

Food Chemistry 121 (2010) Contents lists available at ScienceDirect. Food Chemistry. journal homepage:

Food Chemistry 121 (2010) Contents lists available at ScienceDirect. Food Chemistry. journal homepage: Food Chemistry () 9 9 Contents lists ville t ScienceDirect Food Chemistry journl homepge: www.elsevier.com/locte/foodchem An ssessment of the effects of wine voltiles on the perception of tste nd stringency

More information

Effects of transglutminase on the quality of white salted noodles made from Korean wheat cultivars

Effects of transglutminase on the quality of white salted noodles made from Korean wheat cultivars Interntionl Food Reserch Journl 21(1): 195-202 (2014) Journl homepge: http://www.ifrj.upm.edu.my Effects of trnsglutminse on the qulity of white slted noodles mde from Koren whet cultivrs 1 Kng, C. S.,

More information

Effect of Whitener Type and Paddy Moisture Content on Rice Grain Damage During Milling Process

Effect of Whitener Type and Paddy Moisture Content on Rice Grain Damage During Milling Process Americn-Eursin J. Agric. & Environ. Sci., (3): 470-474, 2011 ISSN 1818-6769 IDOSI Publictions, 2011 Effect of Whitener Type nd Pddy Moisture Content on Rice Grin Dmge During Milling Process 1 2 Seed Firouzi

More information

Effect of Ultra-high Pressure Treatment on the Chemical Properties, Colour and Sensory Quality of Young Red Wine

Effect of Ultra-high Pressure Treatment on the Chemical Properties, Colour and Sensory Quality of Young Red Wine Effect of Ultr-high Pressure Tretment on the Chemicl Properties, Colour nd Sensory Qulity of Young Red Wine X. Sun#, X. Chen#, L. Li, T. M, F. Zho, W. Hung, J. Zhn* College of Food Science nd Nutritionl

More information

Effect of Cross-Linked Resistant Starch on Wheat Tortilla Quality

Effect of Cross-Linked Resistant Starch on Wheat Tortilla Quality Effect of Cross-Linked Resistnt Strch on Whet Tortill Qulity J. N. Alviol, 1 T. Jondiko, 1 nd J. M. Awik 1,2 ABSTRACT Cerel Chem. 87(3):221 225 Resistnt strch (RS) ingredients re n ttrctive option to increse

More information

Research Note Relationship between Skin Break Force and Anthocyanin Extractability at Different Ripening Stages

Research Note Relationship between Skin Break Force and Anthocyanin Extractability at Different Ripening Stages Reserch Note Reltionship etween Skin Brek Force nd Anthocynin Extrctility t Different Ripening Stges Luc Rolle, 1 * Frizio Torchio, 2 Giuseppe Zepp, 1 nd Vincenzo Geri 3 Astrct: The extrctility of nthocynins

More information

Crackers Made of Green Mussel Shells Substitution as High Calcium Snacks

Crackers Made of Green Mussel Shells Substitution as High Calcium Snacks Advnces in Economics, Business nd Mngement Reserch, volume 28 1st Interntionl Conference on Tourism Gstronomy nd Tourist Destintion (ICTGTD 2016) Crckers Mde of Green Mussel Shells Sustitution s High Clcium

More information

UC DAVIS VITICULTURE AND ENOLOGY EFFECTS OF CULTURAL PRACTICES ON WINEGRAPE COMPOSITION S. KAAN KURTURAL COOPERATIVE EXTENSION SPECIALIST

UC DAVIS VITICULTURE AND ENOLOGY EFFECTS OF CULTURAL PRACTICES ON WINEGRAPE COMPOSITION S. KAAN KURTURAL COOPERATIVE EXTENSION SPECIALIST EFFECTS OF CULTURAL PRACTICES ON WINEGRAPE COMPOSITION S. KAAN KURTURAL COOPERATIVE EXTENSION SPECIALIST Desirle Aspects Uniformly ripe fruit Sound fruit An undnce of flvor With correct composition Reches

More information

Effect of oak barrel type on the volatile composition of wine: Storage time optimization

Effect of oak barrel type on the volatile composition of wine: Storage time optimization LWT 39 (26) 199 25 www.elsevier.com/locte/lwt Effect of ok rrel type on the voltile composition of wine: Storge time optimiztion Teres Grde Cerd n, Crmen Ancı n-azpilicuet Deprtment of Applied Chemistry,

More information

Effects of Prohexadione-calcium on Grape Yield Components and Fruit and Wine Composition

Effects of Prohexadione-calcium on Grape Yield Components and Fruit and Wine Composition Effects of Prohexdione-C on Yield nd Composition 73 Effects of Prohexdione-clcium on Grpe Yield Components nd Fruit nd Wine Composition Dnielle Lo Giudice, 1 Tony K. Wolf, 2 * nd Bruce W. Zoecklein 3 Abstrct:

More information

MANGO (Mangifera indica L. cv. Apple) FRUIT RESPONSE TO PREHARVEST BAGGING AND POSTHARVEST TREATMENT WITH 1-METHYLCYCLOPROPENE

MANGO (Mangifera indica L. cv. Apple) FRUIT RESPONSE TO PREHARVEST BAGGING AND POSTHARVEST TREATMENT WITH 1-METHYLCYCLOPROPENE MANGO (Mngifer indic L. cv. Apple) FRUIT RESPONSE TO PREHARVEST BAGGING AND POSTHARVEST TREATMENT WITH 1-METHYLCYCLOPROPENE JOSPHAT MUNG ATIA RUNKUA MASTER OF SCIENCE (Food Science nd Posthrvest Technology)

More information

THE EFFECTS OF BERRY THINNING AND GIBBERELLIN ON RECEL UZUMU TABLE GRAPES

THE EFFECTS OF BERRY THINNING AND GIBBERELLIN ON RECEL UZUMU TABLE GRAPES Perfor. of Summer forge legumes in Pothowr Pk. J. Agri. Sci., Vol. 49(2), 105-112; 2012 ISSN (Print) 0552-9034, ISSN (Online) 2076-0906 http://www.pkjs.com.pk THE EFFECTS OF BERRY THINNING AND GIBBERELLIN

More information

Quick Reference Guide FB 7600

Quick Reference Guide FB 7600 Quick Reference Guide FB 7600 Reference Crd Error Types Disply Possile cuse Possile ction messge Brnch pipe error elevtor error locking the movement of the rnch pipe. Grese or dirt locking the movement

More information

INTERNATIONAL JOURNAL OF FOOD ENGINEERING

INTERNATIONAL JOURNAL OF FOOD ENGINEERING INTERNATIONAL JOURNAL OF FOOD ENGINEERING Discrimintion of Wines Produced from Cbernet Suvignon Grpes Treted with Aqueous Ethnol Post-Bloom Using n Electronic Nose Amnd Mrtin 1, Kumr Mllikrjun, 2 nd Bruce

More information

Journal of BIOLOGICAL RESEARCHES

Journal of BIOLOGICAL RESEARCHES Journl of IOLOGICL RESERCHES ISSN: 08526834 E-ISSN:2337-389X Volume 22 No. 2 June 2017 Originl rticle The utiliztion of ink cp mushroom (Coprinus cinereus) on plm oil mill effluent degrdtion Yohnes ernrd

More information

FINAL REPORT. August 15, Virginia Wine Board. Effects of Harvest Maturity and Post-Harvest Storage on Fruit, Juice, and Cider Quality

FINAL REPORT. August 15, Virginia Wine Board. Effects of Harvest Maturity and Post-Harvest Storage on Fruit, Juice, and Cider Quality FINAL REPORT August 15, 2016 Virgini Wine Bord Effets of Hrvest Mturity nd Post-Hrvest Storge on Fruit, Juie, nd Cider Qulity Prinipl Investigtors (Tem projet): Gregory M. Pek (50%), Assistnt Professor

More information

The effect of storage conditions on coffee seed and seedling quality

The effect of storage conditions on coffee seed and seedling quality COFFEE SEEDLING PRODUCTION FROM STORED SEEDS Ros, S.D.V.F. d, Crvlho,.M., McDonld, M.., Von Pinho, E.R.V., Silv,.P. nd Veig,.D. (2011), Seed Sci. & Technol., 39, 151-164 The effect of storge conditions

More information

Evaluation of an isolated Persian walnut (Juglans regia L.) population from Eastern Transylvania, Romania

Evaluation of an isolated Persian walnut (Juglans regia L.) population from Eastern Transylvania, Romania WFL Pulisher Science nd Technology Meri-Rstilntie B, FI- Helsinki, Finlnd e-mil: info@world-food.net Journl of Food, Agriculture & Environment Vol. (&) : -. www.world-food.net Evlution of n isolted Persin

More information

EFFECT OF 1-MCP TREATMENT ON STORAGE POTENTIAL OF TOMATO FRUIT

EFFECT OF 1-MCP TREATMENT ON STORAGE POTENTIAL OF TOMATO FRUIT Journl of Hortiulturl Reserh, vol. (): -6 DOI:.78/johr-- EFFECT OF -MCP TREATMENT ON STORAGE POTENTIAL OF TOMATO FRUIT Ann WRZODAK *, Mrek GAJEWSKI Reserh Institute of Hortiulture, Konstytuji Mj /, 96-

More information