scholarly journals Effect of Pruning Intensities on the Performance of Fruit Plants under Mid-Hill Condition of Eastern Himalayas: Case Study on Guava

2015 ◽  
Vol 46 ◽  
pp. 46-51 ◽  
Author(s):  
Rupankar Bhagawati ◽  
Kaushik Bhagawati ◽  
Vijay Kumar Choudhary ◽  
Deep Jyoti Rajkhowa ◽  
Rupjyoti Sharma
Keyword(s):  
Chemical Properties ◽  
Fruit Yield ◽  
Soluble Solids ◽  
Eastern Himalaya ◽  
Stressed Condition ◽  
Eastern Himalayas ◽  
Yield And Quality ◽  
Physical And Chemical ◽  
And Chemical Properties

Current study was undertaken to highlight the effect of pruning on improving vigor of old orchards and increasing performance in terms of fruit yield and quality under water and nutrient stressed condition of mid hills of Eastern Himalaya. Guava was taken for the case study and all the physical and chemical properties of the fruits and other attributes of plant were evaluated using standard methods under three pruning intensities (light, moderate and severe) and no pruning. The emergence of bud was earliest in severe pruning, number of buds per shoot was highest with light pruning and cumulative lengths of new shoots were found to be highest in severe pruning. Fruit yield, size and weight were found to increase with pruning intensities and lowest in case of no pruning. Regarding chemical properties, total soluble solids and total sugar found to increase with enhanced pruning severity and least in case of no pruning. Acidity was found to be highest with no pruning and decrease with increase in pruning intensities. Overall pruning found to have rejuvenating impact on aged trees due to better light interception leading to better photosynthetic rate, better nutrient and water supply with reduced canopy and better quality yields.

Physical and Chemical Properties of Mineral in Soils of Cassava Cropping Area: A Case Study in Chonburi Province

2014 ◽  
Vol 979 ◽  
pp. 440-443
Author(s):  
W. Siriprom ◽  
K. Teanchai ◽  
S. Kongsriprapan ◽  
J. Kaewkhao ◽  
N. Sangwaranatee
Keyword(s):  
Thermo Gravimetric Analysis ◽  
Chemical Properties ◽  
Gravimetric Analysis ◽  
X Ray Diffraction ◽  
Xrd Pattern ◽  
X Ray ◽  
Physical And Chemical ◽  
And Chemical Properties

The chemical and physical properties of topsoil and subsoil which collected from the cassava cropping area in Chonburi Province have been investigated. The characterization of both soil sample were used X-Ray Diffraction (XRD), Energy Dispersive X-Ray Fluorescence (EDXRF) while FTIR used to confirmed the formation of intermolecular bonding and Thermo-Gravimetric Analysis (TGA) used for investigated the crystalline. It was found that, the XRD pattern indicated quartz phase. The chemical composition by XRF reported that the soils samples consist of Si, Al, Ca, Fe, K, Mn, Ti, Cr, Zn, Ag and Cu. and TGA results, noticed that the removal of moisture and organics material.

scholarly journals Blueberry jam: sensorial analyzes and effect of storage on physical and chemical properties.

2014 ◽  
Vol 5 (1) ◽  
pp. 19
Author(s):  
Daniela Helena Pelegrine Guimarães ◽  
Gisele Leticia Alves ◽  
Amanda Faria Querido
Keyword(s):  
Water Activity ◽  
Reducing Sugars ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Skin ◽  
Sensorial Attributes ◽  
Solids Content ◽  
Physical And Chemical ◽  
And Chemical Properties

<p>The proposal of the present research includes eight Blueberry jam formulations, from Rabbiteye species (Climax and Powder Blue varieties). For gelling, four formularizations were used: synthetic ATM pectin (F1), pectin obtained from passion fruit skin extraction (F2), synthetic BTM pectin (F3), and synthetic BTM pectin mixed with gums mixture (F4). Product Sensorial tests were performed and sensorial attributes evaluated were flavor, color, texture and appearance. According with sensorial tests and the Anova results, it could be concluded that the two more accepted formularizations were: F2 and F4 (For Climax variety) and F1 e F4 (for Powder Blue variety). Therefore, these formulations were evaluated for pH, total soluble solids, titratable acidity, water activity, total and reducing sugars, total and anthocyanins, from the first day of storage and after 30, 90 and 120 days to analyze the storage effect on jam characteristics. Jam processing reduces anthocyanins content (about 57% for conventional formulations and 35% for light jam); however, the jam may still be considered anthocyanins source, owing to the high content even after processing. After 40 storage days a significant decrease on jam anthocyanin levels was observed, except the products with higher sugar contents. Comparing the anthocyanin levels at time zero and after 120 days of storage, it appears that the decrease in pigment concentration was higher in the climax of fruit variety (approximately 44%). After 30 days of storage, the percentage of acidity, pH, water activity, moisture and soluble solids content remained constant.</p><p>&nbsp;</p><p>DOI: 10.14685/rebrapa.v5i1.150</p>

scholarly journals Physical and Chemical Properties of Some European Plum Cultivars (Prunus domestica L.)

2013 ◽  
Vol 41 (2) ◽  
pp. 499 ◽  
Author(s):  
Mira Elena IONICA ◽  
Violeta NOUR ◽  
Ion TRANDAFIR ◽  
Sina COSMULESCU ◽  
Mihai BOTU
Keyword(s):  
Chemical Properties ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Research Station ◽  
Physical And Chemical Properties ◽  
Prunus Domestica ◽  
Total Anthocyanins ◽  
Physical And Chemical ◽  
And Chemical Properties

Fruits from twelve plum cultivars (Prunus domestica L.), were analyzed in terms of physical and chemical characteristics. The fruits trees were grown in a trial at University of Craiova - Fruit Growing Research Station (SCDP) Valcea, which is located in Bujoreni, an important Romanian plum production area. Fruits were picked at harvest maturity. Several analyzes were performed, such as fruit linear dimensions, size index, fruit weight, dry matter, soluble solids content, titratable acidity, total anthocyanins, malic, tartaric and citric acids content. The best features in terms of physical and chemical properties proved to be found in ‘Alina’, ‘Alutus’, ‘Tuleu Timpuriu’, ‘Oltenal’ and ‘Renclod Althan’.

SENSITIVITY ANALYSIS IN OIL SPILL MODELS: CASE STUDY USING ADIOS

1995 ◽  
Vol 1995 (1) ◽  
pp. 898-900 ◽  
Author(s):  
Roy Overstreet ◽  
Andrzej Lewandowski ◽  
William Lehr ◽  
Robert Jones ◽  
Debra Simecek-Beatty ◽  
...  
Keyword(s):  
Sensitivity Analysis ◽  
Oil Spill ◽  
Oil Spills ◽  
Chemical Properties ◽  
First Order ◽  
Mass Losses ◽  
Data Inquiry ◽  
Physical And Chemical ◽  
And Chemical Properties

ABSTRACT The Hazardous Material Response and Assessment Division (HAZMAT) at the National Oceanic and Atmospheric Administration uses the oil weathering software package named Automated Data Inquiry for Oil Spills (ADIOS) to investigate the oil weathering process. This model combines a database of physical and chemical properties of oils with a simulation model computing mass losses, density, viscosity, and water content of an oil spill due to evaporation, dispersion, and emulsification. A first-order sensitivity analysis of the ADIOS evaporation algorithm indicates that it might be possible to provide a taxonomy of oils with respect to the reliability of results generated by the model.

Characterization of Physical and Chemical Evaluation on Six Apple Varieties

2013 ◽  
Vol 807-809 ◽  
pp. 1954-1959
Author(s):  
Li Yan Gong ◽  
Bin Li ◽  
Jin Feng Bi ◽  
Sha Sha Bai ◽  
Xian Jun Meng
Keyword(s):  
Chemical Properties ◽  
Chemical Characterization ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Soluble Solids ◽  
Physical And Chemical Properties ◽  
Apple Varieties ◽  
Physical And Chemical ◽  
And Chemical Properties

Physical and chemical characterization of 6 apple varieties (Early Golden Delicious, Jonagold, Hanfu, Ralls, Rainier and Fuji) from China was performed using pattern recognition tools. Measurements were taken on 12 parameters including weigh, colour, fruit firmness, crude fiber, total soluble solids, titration acid, water, Vitamin C, edible rate and juice yield .The results showed that physical and chemical properties existed different variance in apple varieties. The coefficient of variance of 12 properties was from 2.15% to 69.04%. The different apple varieties were investigated by principal component analysis (PCA) and hierarchical cluster analysis (HCA). PCA revealed that the first four components represented 95.13% of the total variability in properties and different apple groups. HCA classified samples into three groups on the basis of the physical and chemical properties.

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