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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.
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Karavidas, I., Ntanasi, T., Ntatsi, G.
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SENSORY EVALUATION AND PEACH FRUIT QUALITY
Acta Horticulturae, 2006Product 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
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Fruit ripening and fruit quality.
2005AbstractThis 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
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Fruit Quality: New Insights for Biotechnology
Critical Reviews in Food Science and Nutrition, 2012At 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 +1 more
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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
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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
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Acta Horticulturae, 2003
While fruit breeding programs have many different goals, including resistance to abiotic and biotic stress, tree architecture, precocity, and productivity, they all have in common the need to develop high quality fruit. Fruits come in a wide spectrum of size, flavor, color, firmness, and texture.
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While fruit breeding programs have many different goals, including resistance to abiotic and biotic stress, tree architecture, precocity, and productivity, they all have in common the need to develop high quality fruit. Fruits come in a wide spectrum of size, flavor, color, firmness, and texture.
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FRUIT QUALITY OF 'LOVRANSKA' SWEET CHERRY
Acta Horticulturae, 2008The ‘ Lovranska’ sweet cherry (Prunus avium L.) is a local cultivar with very good quality that is very promising. The aim of this research was to examine quality parameters of sweet cherry fruit produced in their typical growing area (Lovran). Total soluble solids (TSS), colour (CIE Lab method), weight and the three dimensions of the fruit
Ljubičić, Ivica +4 more
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2000
THE commercial approach to food quality is undergoing both an evolution and a revolution. Quality evaluation systems are evolving from a perspective of Quality Control to Quality Assurance to Quality Management. These changes have necessitated revolutionary switches of emphasis from inspecting quality to improving processes that result in enhanced ...
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THE commercial approach to food quality is undergoing both an evolution and a revolution. Quality evaluation systems are evolving from a perspective of Quality Control to Quality Assurance to Quality Management. These changes have necessitated revolutionary switches of emphasis from inspecting quality to improving processes that result in enhanced ...
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Flowers to fruit; early fruit formation and late fruit quality in cherry
Acta Horticulturae, 2016Early fruit development (from bloom to stage II) was followed in the current season on variety 'Lapins'; this variety has previously been exposed as susceptible to apical-end skin blemishes such as cracking and woody scar tissue. It has been shown that skin cracking at the apical-end of the fruit in response to late season rainfall is increased by ...
Measham, Penelope +2 more
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Rootstocks influence ‘Hass’ avocado fruit quality and fruit minerals
The Journal of Horticultural Science and Biotechnology, 2003To determine the potential for rootstocks to improve avocado quality, 'Hass' fruit from trees on seedling 'Velvick' (SV), clonal 'Velvick' (CV) or clonal 'Duke 7' (CD) rootstocks were harvested in 1999 and 2000, ripened at 20 C immediately after harvest (non-stored) or stored at 5 C for four weeks (stored), and then fruit quality and mineral ...
Marques, J.R. +2 more
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