Results 21 to 30 of about 17,231 (296)

Differentially expression analyses in fruit of cultivated and wild species of grape and peach

Scientific Reports, 2023
Through agronomic traits and sequencing data, the cultivated and wild varieties of grapes and peaches were analyzed and compared in terms of fruit size, fruit flavor, fruit resistance, and fruit color.
Weijian Huang, Meng Li, Huangwei Zhang, Juyou Wu, Jim M. Dunwell, Shaoling Zhang   +5 more
doaj   +1 more source

Physicochemical properties and sensory evaluation of early ripening peach and nectarine varieties [PDF]

Journal of Central European Agriculture, 2021
The present study was carried out to determine some physicochemical, composition and sensory attributes of early-ripening peach varieties: “Filina” (peach), “Gergana” (nectarine), and “Ufo-4” (flat peach).
Aneta Popova, Tzvetelin Dessev, Dasha Mihaylova, Nadezhda Petkova   +3 more
doaj   +1 more source

Peaches: Value-added food products [PDF]

, 2017
Peaches are a very nutritious fruit, grown in the state of Washington, and typically harvested between the months of June through September. Peaches are consumed as fresh fruit, as puree, mousse and smoothies, as topping for yogurt, ice cream, cereals ...
Ganjyal, Girish, Smith, Stephanie, Medina-Meza, Ilce   +2 more
core   +4 more sources

Contents of sugars and organic acids in the cultivars of peach (Prunus persica L.) and nectarine (Prunus persica var. nucipersica Schneid.)

Acta Agriculturae Slovenica, 2004
The contents of sugars and organic acids in fruits were studied among 19 different peach and nectarine cultivars. The fruits were obtained from the Fruit Growing Centre Bilje near Nova Gorica in the time of technological maturity.
Mateja COLARIČ, Franci ŠTAMPAR, Metka HUDINA   +2 more
doaj   +1 more source

Analysis of difference in storability and flavor of yellow peaches with different maturities at non-chilling injury temperatures

Shipin yu jixie
ObjectiveTo study the flavor changes of yellow peaches with different maturities at non-chilling injury temperatures (12~15 ℃), as well as to determine the quality deterioration point and safe storage period.MethodsUsing 70%-, 80%- and 90%-ripened ...
ZHOU Xun, ZHOU Huijuan, HUANG Lingxiang, YE Zhengwen, SU Mingshen, DU Jihong, ZHANG Xianan, LI Xiongwei, ZHANG Minghao   +8 more
doaj   +1 more source

Evaluation of the Changes in Optical Properties of Peaches with Different Maturity Levels during Bruising

Foods, 2021
The main objective was to measure the optical coefficients of peaches after bruising at different maturity levels and detect bruises. A spatially resolved method was used to acquire absorption coefficient (μa) and the reduced scattering coefficient (µs’)
Ye Sun, Yuping Huang, Leiqing Pan, Xiaochan Wang   +3 more
doaj   +1 more source

Evaluation of Vineyard Peach as a Peach Rootstock

Journal of the American Pomological Society, 1990
The vineyard peach population of Serbia, Yugoslavia is being sampled and trees selected for propagation and testing. Results thus far indicate that there is a high degree of genetic diversity in this population of peaches, some with tolerance to cold and disease stress.
Peter D. Mišić, Vladimir Ž. Pavlović, Radmila R. Todorović, Milan A. Mirković   +3 more
openaire   +1 more source

Effect of Forced-air Pre-cooling at Different Postharvest Time on Shelf Quality and Aroma Components of Honey Peach

Shipin gongye ke-ji
To investigate the effects of forced-air pre-cooling at different postharvest intervals on the shelf quality of honey peaches under cold chain circulation conditions, a study was conducted using ‘Zaosheng’ honey peaches as the experimental material.
Ronghui AN, Xingkai CHEN, Zi'an CHANG, Ziyan REN, Jie ZHANG, Huan LIAN, Lianwen JIA, Xiangzheng YANG   +7 more
doaj   +1 more source

Peaches. Spanish

, 2021
Promoting Oregon peaches in school settings and to families.This archived document is maintained by the State Library of Oregon as part of the Oregon Documents Depository Program.

core  

Comparative Cell Wall Polysaccharide Analyses and Transcriptome Profiling during Fruit Ripening Reveal the Molecular Basis of Mealiness in Peach

Horticulturae
Mealy peaches are dry and flavorless, which reduces their consumer acceptance. A deeper understanding of the mechanism underlying mealiness is crucial to enhancing peach fruit quality. In this study, comparative profiling was conducted on CP13, CP14, CM,
Hongmei Wang, Ang Li, Wenfang Zeng, Zhenyu Yao, Akhi Badrunnesa, Junren Meng, Yule Miao, Liang Niu, Lei Pan, Guochao Cui, Wenyi Duan, Shihang Sun, Guohuai Li, Zhiqiang Wang   +13 more
doaj   +1 more source