Response of Apple Cultivars to Fumigation with Methyl Bromide

HortScience ◽  
1990 ◽  
Vol 25 (5) ◽  
pp. 538-540 ◽  
Author(s):  
M. Meheriuk ◽  
A.P. Gaunce ◽  
V.A. Dyck
Keyword(s):  
Methyl Bromide ◽  
Titratable Acidity ◽  
Low Risk ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Golden Delicious ◽  
Apple Cultivars ◽  
Solids Content

`Golden Delicious', `Delicious', and `Spartan' apples (Malus domestics Borkh.) showed a high, moderate, and low tolerance, respectively, to methyl bromide fumigation. Incidence of external and internal disorders increased, in most instances, with longer storage periods after fumigation treatments and with longer exposure times to the fumigant. Dips in diphenylamine before fumigation reduced, but did not prevent, disorders. Fumigation had little effect on firmness and no effect on soluble solids content or titratable acidity. Methyl bromide concentrations with a low risk of disorder development were 32 to 64 g·m-3 for `Golden Delicious', 32 to 48 g·m-3 for `Delicious', and 32 g·m-3 for `Spartan', all at 10C for 2 hours.

scholarly journals Enhanced Degreening of Apple Fruit by Jasmonates

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 457D-457
Author(s):  
Xuetong Fan ◽  
James P. Mattheis
Keyword(s):  
Aqueous Solution ◽  
Jasmonic Acid ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Apple Fruit ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Minimum Concentration ◽  
Golden Delicious ◽  
Solids Content

Airborne methyl jasmonate (MJ) can modulate apple fruit ripening, including the degreening process. Degreening of `Fuji' and `Golden Delicious' apples by jasmonates [jasmonic acid (JA) and MJ] in aqueous solution was investigated. JA and MJ applied by dipping apples in solutions of jasmonates for 2 min enhanced degreening during ripening at 20C. MJ was more effective at promoting degreening compared to JA. The minimum concentration of jasmonates required to promote significant degreening during the 2-week ripening period was 1 mM. Degreening of jasmonate-treated apples ripened at 4C progressed slower compared to apples ripened at 20°C. JA stimulated apple fruit ethylene production at concentrations as low as 10 μM. Jasmonates at 1 or 10 mM were more effective at accelerating the degreening process compared to 0.35 or 3.5 mM ethephon. Firmness, soluble solids content, and titratable acidity of `Fuji' apples were not significantly affected by jasmonate treatments. Peel injury occurred on apples treated with 10 mM JA or 3.5 mM ethephon.

scholarly journals Evaluation of fermented tea (kombucha) quality

2020 ◽  
Vol 26 (4) ◽  
Author(s):  
Vanesa Šliažaitė ◽  
Aurelija Paulauskienė ◽  
Aurimas Krasauskas
Keyword(s):  
Antioxidant Activity ◽  
Acetic Acid ◽  
Sensory Evaluation ◽  
Total Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Soluble Solids Content ◽  
Fermentation Conditions ◽  
Solids Content

The research was done at Aleksandras Stulginskis University (Vytautas Magnus University Agriculture Academy since 2019) in 2017–2018. The research object was kombucha beverage brewed from Camellia sinensis L. black, green, oolong, pu-erh tea and fermented for 9 and 22 days by microorganisms at different room lighting conditions. The soluble solids content, active acidity and titratable acidity were determined in teas fermented for 22 days. The total amount of phenolics compounds, antioxidant activity, yeast colonies and sensory evaluation of tea were determined in teas fermented for 9 days. The research results showed that the quality of fermented tea was dependent on the tea species, but fermentation conditions were not essential. During the fermentation the soluble solids content of tea decreased by an average of 0.60% and the content of acetic acid increased by 0.34%. The highest content of acetic acid was found on the 22nd day of fermentation in all species of teas. The active acidity (pH) of all investigated species of teas decreased significantly during the fermentation process. The total content of phenolic compunds in all species of teas during the fermentation increased from 20 to 57% regardless of fermentation conditions. The highest content of total phenolic compounds was established in teas fermented for 9 days. The antioxidant activity of teas fermented for 9 days varied depending on the fermentation conditions. For black and green teas fermented in the light the antioxidant activity decreased, for oolong and pu-erh teas fermented in the dark the antioxidant activity increased. The number of yeast colonies increased in all tea samples during the fermentation. The best taste was fixed for pu-erh tea, which scored the highest (11.4) in sensory evaluation.

scholarly journals Variation with the cultivar on the processing of apples as clear juice

2016 ◽  
Vol 73 (2) ◽  
pp. 151
Author(s):  
Vasile Lazar ◽  
Rodica Maria Sima ◽  
Tincuța Gocan ◽  
Alexandru Marian
Keyword(s):  
Physical Method ◽  
Raw Material ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Chemical Methods ◽  
Processing Efficiency ◽  
Apple Cultivars ◽  
Microbiological Stability ◽  
Product Technology ◽  
Solids Content

The researches done at UASVM Cluj-Napoca in the frame of Horticultural product technology Department between 2014-2015 years followed the behavior of five apple cultivars at processing as clear juice. The apple juice characteristics (soluble solids content, organic acids content and clarification grade) were analyzed at processing of apples as clear juice and three months later, in order to determine how the initial characteristics of raw material were found again in the finished product. In order to provide the microbiological stability of juice, preservation was done with two chemical methods (sulfur dioxide – SO2 and sodium benzoate) and one physical method (pasteurization). The obtained results revealed ‘Florina’ cultivar, which had a processing efficiency as juice about 60%, high soluble solids content, 1% acidity, good clarification grade of juice, and pasteurization as microbiological stabilization method.

scholarly journals Influence of stock on physical and chemical traits of fresh apricot fruit

2013 ◽  
Vol 27 (1) ◽  
pp. 111-114 ◽  
Author(s):  
T. Milošević ◽  
N. Milošević ◽  
I. Glišić ◽  
G. Šekularac
Keyword(s):  
Titratable Acidity ◽  
The Other ◽  
Soluble Solids ◽  
Fruit Firmness ◽  
Soluble Solids Content ◽  
Total Sugars ◽  
Solids Content ◽  
Chemical Traits ◽  
Physical And Chemical ◽  
Fruit Mass

Abstract The study was conducted to determine the effects of Myrobalan rootstock and Blackthorn interstock on fruit physical and chemical traits of five apricot cultivars. The results showed that cultivars grafted on Myrobalan rootstock appear to induce a higher fruit mass when compared with the Blackthorn interstock. Blackthorn interstock showed a tendency to induce a higher soluble solids/titratable acidity ratio than Myrobalan. Values of soluble solids content, total sugars, titratable acidity and fruit firmness between Myrobalan rootstock and Blackthorn interstock were not significant. Regarding cultivars, the greatest fruit mass observed in Roxana in both treatments, and the lowest in Biljana on Myrobalan and in Vera on Blackthorn. The lowest soluble solids, total sugars and soluble solids/titratable acidity ratio were found in Roxana in both variants of grafting, whereas the greatest titratable acidity also observed in Roxana in both cases, respectively. Based on the results from this study, the fruits of Roxana can be recommended for fresh consumption, whereas fruits of the other cultivars can be recommended for processing.

scholarly journals Nondestructive Quality Screening of Green Tomatoes Using Ethylene Gas

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 641b-641
Author(s):  
F. Maul ◽  
S.A. Sargent
Keyword(s):  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Short Exposure ◽  
Internal Quality ◽  
Soluble Solids Content ◽  
Nondestructive Technique ◽  
Total Sugars ◽  
Solids Content

The effects of prolonged ethylene exposure on external and internal quality parameters of tomato fruits were studied in order to explore the feasibility of its use as a nondestructive technique for screening immature and inferior quality fruit. `Agriset' and `CPT-5' tomatoes were hand harvested at Stage 1 (green) and held at 20°C and 50 ppm ethylene for 1-7 days. Each 24 hours, fruits reaching Stage 2 (breaker) were removed from C2H4 and transferred to 20°C air for subsequent ripening. Tomatoes were considered at edible maturity upon reaching full red-ripe stage and 4 mm deformation and final quality parameters were determined. For both cultivars, fruits which required prolonged C2H4 exposure to reach Stage 2 had lower overall visual appearance. `Agriset' tomatoes which required short exposure times to C2H4 (1 to 3 days) had somewhat higher quality than those requiring prolonged times (4 or 5 days). Days to reach edible maturity were 9.5 and 7.7, respectively. For the short exposure times, peel color was more intense (higher chroma value), while soluble solids content and total sugars were significantly higher (P = 0.05). Quality of `CPT-5' tomatoes was not adversely affected until requiring 6 or 7 days exposure to C2H4. Days to reach edible maturity decreased from an average of 12.5 to 11.0 for 1 to 5 or for 6 to 7 days exposure, respectively. For fruits requiring 7 days exposure, soluble solids content, total sugars and pH were significantly higher than for those reaching Stage 2 in fewer days. There were no significant differences in titratable acidity or ascorbic acid content for either cultivar.

scholarly journals The Influence of Climate on Fruit Development and Quality of Four Low-chill Peach Cultivars

HortScience ◽  
2009 ◽  
Vol 44 (3) ◽  
pp. 666-670 ◽  
Author(s):  
Todd W. Wert ◽  
Jeffrey G. Williamson ◽  
Jose X. Chaparro ◽  
E. Paul Miller ◽  
Robert E. Rouse
Keyword(s):  
Fruit Development ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
North Central ◽  
Southwest Florida ◽  
The North ◽  
Solids Content

The effect of climate was observed on fruit quality of four low-chill peach cultivars (Flordaprince, Flordaglo, UFGold, and TropicBeauty). The cultivars were evaluated in three locations (north–central, central, and southwest Florida). Soluble solids content (SSC), titratable acidity (TA), SSC:TA ratio, fruit weight, blush, and fruit development period (FDP) were determined. Longer FDPs were observed at the north–central location than at the southwest location. Fruit development and the expression of quality attributes were affected by location during fruit growth with higher color and SSC and shorter FDP occurring under warmer conditions. Within locations, ‘UFGold’ had the shortest FDP except at the southwest location where its chilling requirement may not have been met. At the central and southwest locations, ‘UFGold’ also tended to have lower TA values and higher SSC;TA ratios than the other cultivars.

scholarly journals Road transport vibration stress impact on ‘Palmer’ mangoes quality and shelflife

2021 ◽  
Vol 43 (2) ◽  
Author(s):  
Josenara Daiane de Souza Costa ◽  
Acácio Figueiredo Neto ◽  
Nelson Cárdenas Olivier ◽  
Marcos Antônio da Silva Irmão ◽  
Marylia de Sousa Costa ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Road Transport ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Storage Quality ◽  
Vibration Machine ◽  
Vibration Stress ◽  
Absorbance Difference ◽  
Solids Content

Abstract Studying the causes of postharvest fruit loss is important to avoid reduction of quality and quantity for the consumer due, for example, to the influence of frequent impacts from vibrations during transportation. In this sense, this study evaluates the storage quality of ‘Palmer’ mangoes after being subjected to different simulated road transport vibrations. Vibration was simulated from the analysis of the profile of the frequencies generated in road transport of fruit, determined in a tractor trailer. ‘Palmer’ mangoes stored after vibration stress wereevaluated for: mass loss, absorbance difference index (IAD), peel and pulp browning index (BI), pulp firmness, soluble solids content, and titratable acidity. The development of a vibration machine made it possible to satisfactorily simulate specific vibration frequencies. Vibration stress during simulated transport led to accelerated weight loss, decreased pulp firmness, and peel browning in ‘Palmer’ mangoes.

scholarly journals Effects of Thermal and High-Pressure Processing on Quality Features and the Volatile Profiles of Cloudy Juices Obtained from Golden Delicious, Pinova, and Red Delicious Apple Cultivars

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3046
Author(s):  
Claudia Maria Liberatore ◽  
Martina Cirlini ◽  
Tommaso Ganino ◽  
Massimiliano Rinaldi ◽  
Silvia Tomaselli ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Time Pressure ◽  
Titratable Acidity ◽  
High Pressure Processing ◽  
Soluble Solids ◽  
Volatile Profile ◽  
Stabilization Treatment ◽  
Golden Delicious ◽  
Apple Cultivars

In this study, juices extracted from three apple cultivars (Golden Delicious, Pinova, and Red Delicious) were stabilized by means of thermal treatment (TT) and high-pressure processing (HPP, 600 MPa 3 min); pH, total titratable acidity, total soluble solids content, color, and viscosity, as well as volatile profile, were investigated. Qualitative characteristics (pH, titratable acidity, colorimetric parameters, viscosity, and volatile profile) results were significantly influenced by both cultivars and treatments; for example, juice viscosity greatly increased after HPP treatment for Golden Delicious, and after both TT and HPP for Pinova, while no influence of stabilization treatment was registered for Red Delicious juices. Regarding the volatile profile, for Golden Delicious cultivar, HPP treatment determined an increase in volatile compounds for most of the classes considered, leading to a supposed quality implementation. For the other two cultivars, the stabilization treatment that better preserved the volatile profile was the HPP one, even if the results were quite similar to the thermal treatment. Further studies are needed to evaluate different time/pressure combinations that could give better results, depending on the specific apple cultivar.

scholarly journals Root Pruning Reduces Photosynthesis, Transpiration, Growth, and Fruiting of Container-grown French-American Hybrid Grapevines

HortScience ◽  
1999 ◽  
Vol 34 (6) ◽  
pp. 1064-1067 ◽  
Author(s):  
D.C. Ferree ◽  
D.M. Scurlock ◽  
J.C. Schmid
Keyword(s):  
Leaf Area ◽  
Net Photosynthesis ◽  
Titratable Acidity ◽  
Dry Weight ◽  
Soluble Solids ◽  
Root Pruning ◽  
Soluble Solids Content ◽  
Total Leaf Area ◽  
Number Of Leaves ◽  
Solids Content

`Seyval blanc' and `Vidal blanc' grapevines (Vitis sp.) grown in large containers were root-pruned at different severities and/or stages of development and the effects on growth of both cultivars and fruiting of `Seyval blanc' were determined. As the severity of root pruning increased, stomatal conductance (gs) and transpiration (E) decreased and the number of wilted leaves increased in both cultivars. In both cultivars, root pruning reduced net photosynthesis (Pn) and E for as long as 18 to 20 days, as well as total leaf area and dry weight of leaves and petioles plus tendrils. The reductions were proportional to the degree of root pruning. A similar pattern existed for cane and root tissue of `Vidal blanc'. As the severity of root pruning increased, berry and cluster weight, and titratable acidity (TA) of `Seyval blanc' decreased. There was no effect of root pruning on berries per cluster, soluble solids content (SSC), or pH of the juice. No interaction was significant for any factor between time of root pruning and fruiting measured on `Seyval blanc' vines. Root pruning at bloom reduced leaf area, number of leaves, and dry weight of petioles, trunks, and canes. Root pruning at veraison had no effect on any vegetative or fruit parameters. Fruiting `Seyval blanc' vines had less leaf area and smaller petiole and cane dry weights than did nonfruiting vines.

scholarly journals Response of Mango Fruit to Potassium Permanganate as an Ethylene Absorbent during Storage

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 638c-638
Author(s):  
Judith Zambrano ◽  
Sagrario Briceño ◽  
Clara Mendez ◽  
Eliseo Castellano
Keyword(s):  
Weight Loss ◽  
Skin Color ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Mango Fruit ◽  
Color Parameters ◽  
Duration Of Storage ◽  
Solids Content ◽  
Temperature Storage

Mango fruit of `Palmer' and `Keitt' were harvested at the preclimacteric stage. An inexpensive ethylene absorbent was made by mixing aqueous KMnO4 with vermiculite and silicagel as support material. Fruits were treated with the mixture of vermiculite–KMnO4 and silicagel–KMnO4 as ethylene absorbents and stored at 10 and 15°C for 18 days. Fruits were evaluated for skin and pulp color, total soluble solids, titratable acidity and weight loss at interval of 3 days. Ethylene absorbents had no significant effect on skin color parameters (lightness, hue, and chroma). However differences due to ethylene absorbents and temperature storage were evident on pulp color parameters. Soluble solids content and titratable acidity were affected by ethylene absorbent and temperature storage. The percent of weight loss increased with temperature and with duration of storage.

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