Results 261 to 270 of about 222,320 (300)

Post-harvest retention of the red colour of litchi fruit pericarp

Scientia Horticulturae, 1991
Abstract Litchi fruit colour was preserved by sulphur dioxide (SO2) fumigation, followed by a dip in dilute hydrochloric acid. The pH and the colour of the pericarp (rind) were affected by the pH of the acid and by the duration of the treatments. The fumigation inhibited polyphenol oxidase (PPO) activity, but had no effect on peroxidase (PO) activity.
Giora Zauberman, Reuven Ronen, Miriam Akerman, Asya Weksler, Ilana Rot, Yoram Fuchs   +5 more
openaire   +3 more sources

CPPU and salicylic acid application improved fruit retention, yield, and fruit quality of mango cv. Dusehri

The Journal of Horticultural Science and Biotechnology, 2023
Naveena Kumara K T, Harminder Singh, Nirmaljit Kaur, Kirandeep Kaur   +3 more
openaire   +3 more sources

Temperature Effects on Cotton Fruit Retention

Agronomy Journal, 1992
AbstractTemperature is a major environmental factor that affects cotton (Gossypium hirsutum L.) production. Temperatures of 35 to 40°C are frequently observed in cotton‐producing areas. High‐temperature environments are sometimes associated with cotton sterility and boll retention problems; however, there is little specific information available on ...
K. R. Reddy, H. F. Hodges, V. R. Reddy
openaire   +1 more source

FRUIT FIRMNESS AND FRUIT RETENTION STRENGTH IN RASPBERRY CULTIVARS IN CHILE

Acta Horticulturae, 2002
Raspberries have a short shelf life, which limits their fresh market potential. Fruit firmness is one of the most important characteristics for a fresh market cultivar, which is related to both the stage of maturity and the variety itself. Fruit retention strength define as the tension force needed to remove the receptacle from the fruit, decreases as ...
M.P. Bañados, J.P. Zoffoli, A. Soto, J. González   +3 more
openaire   +1 more source

Advanced preservation methods and nutrient retention in fruits and vegetables

Journal of the Science of Food and Agriculture, 2011
AbstractDespite the recommendations of international health organizations and scientific research carried out around the world, consumers do not take in sufficient quantities of healthy fruit and vegetable products. The use of new, ‘advanced’ preservation methods creates a unique opportunity for food manufacturers to retain nutrient content similar to ...
Diane M, Barrett, Beate, Lloyd
openaire   +2 more sources

Nitric oxide application for postharvest quality retention of guava fruits

Acta Physiologiae Plantarum, 2020
Guava is an important tropical and subtropical climacteric fruit rich in vitamin C. At ambient conditions, the fruit cannot be stored for a long period due to fast ripening, abrupt softening and fungal growth. The aim of the present study was to investigate the influence of postharvest sodium nitroprusside (SNP) treatment, a nitric oxide donor, on ...
Soubhagya Kumar Sahu, Kalyan Barman, Anil K. Singh   +2 more
openaire   +1 more source

Vitamin Retention During Home Drying of Vegetables and Fruits

Home Economics Research Journal, 1979
The effect of home drying on the retention of several vitamins was measured in some foods commonly dried. Little vitamin C was retained in dried green beans and tomatoes, while more was retained in dried zucchini squash, raspberries, and boysenberries. Retention of carotene (measured only in dried green beans and tomatoes) was almost negligible. Except
Zoe Ann Holmes, Lorraine Miller, Margaret Edwards, Eva Benson   +3 more
openaire   +1 more source

Fruit secondary compounds mediate the retention time of seeds in the guts of Neotropical fruit bats

Oecologia, 2014
(Uploaded by Plazi for the Bat Literature Project) No abstract provided.
Justin W, Baldwin, Susan R, Whitehead
openaire   +2 more sources

The retention of ascorbic acid in preserved fruits. II

Journal of the Science of Food and Agriculture, 1950
AbstractFurther comparisons of domestic methods of preserving fruits have been made. The ascorbic acid retained in freshly‐made jam from the three kinds of fruit was greatest in blackcurrant (70%), next in gooseberry (66%) and least in strawberry (55%), and after storage for one year the amounts were 30%, 28% and 17% respectively.
Alice Crang, Margaret Sturdy
openaire   +1 more source

Drying of Fruits and Vegetables: Retention of Nutritional/Functional Quality

Drying Technology, 2006
In the past, research and development in drying has focused on the process and technology and food drying was performed mainly to extended the shelf life without much importance on retaining quality attributes. Recently, however, efforts have been made to develop high-quality dried foods.
openaire   +1 more source