Results 171 to 180 of about 1,049,654 (220)

FRUIT ABSCISSION AS RELATED TO FRUIT QUALITY

Acta Horticulturae, 2005
Many fruit species bear an abundance of flowers which produce a surplus of fruits that the tree is unable to support. In anticipation of this, the major fruit species developed an immature fruit (fruitlet) physiological drop as a self regulatory mechanism.
DAL CIN, VALERIANO, DANESIN, MARCELLO, A. Boschetti, A. Dorigoni, RUPERTI, BENEDETTO, RAMINA, ANGELO   +5 more
openaire   +4 more sources

Mandarin fruit quality: a review

Journal of the Science of Food and Agriculture, 2017
AbstractDuring the last decade, there has been a continuous rise in consumption and global marketing of fresh, easy‐to‐peel mandarins, with current annual production of nearly 29 million tons. Nevertheless, most of the existing knowledge on quality traits of citrus fruit comes from research conducted on oranges and grapefruit, which are the main ...
Livnat Goldenberg, Yossi Yaniv, Ron Porat, Nir Carmi   +3 more
openaire   +2 more sources

FRUIT MICROENVIRONMENT AND FRUIT TRANSPIRATION: IMPLICATIONS FOR FRUIT QUALITY TRAITS

Acta Horticulturae, 2014
The paper summarises the effects of the common weather variables radiation (R), windspeed (W), air temperature (T) and relative humidity (RH) on fruit transpiration, and on fruit mineral accumulation (particularly calcium, Ca) in apricot and kiwifruit plants. The effects of T and RH on transpiration are combined in vapour pressure deficit (VPD). Fruits
MONTANARO, Giuseppe, XILOYANNIS, Cristos, DICHIO, Bartolomeo, A. Lang   +3 more
openaire   +1 more source

Quality of Fresh Citrus Fruit

2004
Fresh citrus fruit, comprising oranges, grapefruit, mandarins, limes, lemons and minor varieties, are among the most popular fruits. With increasing year round competition from other fruits, maintaining this market position will require that fresh fruit quality be optimal.
Robert D, Hagenmaier, Robert A, Baker
openaire   +2 more sources

FRUIT PHOTOSYNTHESIS AND POME FRUIT QUALITY

Acta Horticulturae, 1998
Fruit taste in terms of fruit quality is dominated by the sugar:acid ratio. Photosynthesis and carbon metabolism of fruit differ from that of leaves in that organic acids contribute to the carbon storage pool despite starch and sugar. Malic acid is the predominant organic acid in pome fruits, induces their acidic taste and is produced by a two-step ...
openaire   +1 more source

Fruit Quality

Brix is a measure of the sugar content of a liquid, typically a fruit juice or other plant-based liquid. It is expressed in degrees Brix (°Bx), which indicates the percentage of sugar by weight in a solution. The Brix value is a measure of the concentration of dissolved solids in a liquid, including sugars, minerals, and other substances.
Karavidas, I., Ntanasi, T., Ntatsi, G.
openaire   +1 more source

SENSORY EVALUATION AND PEACH FRUIT QUALITY

Acta Horticulturae, 2006
Product quality directly relates to costumer satisfaction, thus it is important to define peach quality on the basis of consumer requirements and acceptance. Consumer science states that for a favorable purchase decision appearance (visible quality) of fruit is a primary criterion, specific consumer tests can assess fruit visual appeal.
S PREDIERI, P RAGAZZINI, R RONDELLI
openaire   +5 more sources

Fruit ripening and fruit quality.

2005
AbstractThis chapter covers the following subjects: ripeness classification of tomatoes, measurements of fruit ripeness, the respiratory and ethylene climacteric, quality characteristics (pigments, size and shape, surface appearance, firmness, composition and flavour, volatiles, vitamins, and physiological disorders), and genetic improvements (achieved
openaire   +1 more source

Fruit Quality: New Insights for Biotechnology

Critical Reviews in Food Science and Nutrition, 2012
At ripening fruits undergo many changes which include the development of color and aroma and improvements in flavor and texture that make them attractive to potential consumers. Fruits provide an important source of health-related substances, plus minerals and vitamins, and the quality of a fruit is influenced by variety, nutritional status, and ...
Andrés, Cruz-Hernández, Octavio, Paredes-López   +1 more
openaire   +2 more sources

Fruit ripening and quality

1986
The conversion of a tomato fruit from the mature green to fully ripe state involves dramatic changes in colour, composition, aroma, flavour and texture. Ripening used to be thought of simply as the result of a series of degradative processes, probably because some of the more obvious changes require the action of hydrolytic enzymes.
D. Gierson, A. A. Kader
openaire   +1 more source