Results 1 to 10 of about 44,209 (261)

Ripening time of apricot cultivars in the central part of Hungary [PDF]

Journal of Central European Agriculture
In Hungary, as in other parts of the world, the ripening time of apricot cultivars has been gradually shifting earlier in recent years. The main reason is a warming climate. To what extent, with what year-to-year variation?
László Szalay, József Bakos
doaj   +3 more sources

Acceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese

Food Chemistry, 2010
The effect of elevated ripening temperature on physicochemical, biochemical and sensory characteristics in Reggianito Argentino cheese was evaluated to determine the optimal time for cheese ripening at 18 °C that ensures typical cheese characteristics. Cheeses ripened at 12 or 18 °C and 85% relative humidity were analysed at 2, 4 and 6 months.
Susana Zorrilla, Guillermo Sihufe, Amelia C Rubiolo   +2 more
exaly   +3 more sources

Effects of mycelium post-ripening time on the yield, quality, and physicochemical properties of Pleurotus geesteranus

Scientific Reports
This study determined the effects of the mycelium post-ripening time on the growth of Pleurotus geesteranus and the substrate metabolism. The characteristic indexes and timing reflecting the physiological maturity of P.
Jiling Song, Lin Ma, Tingxuan Zong, Zhiying Zhang, Qing Chen, Weidong Yuan   +5 more
doaj   +2 more sources

SCS427 Elenise: late-ripening apple variety of good storability and resistance to Glomerella Leaf Spot

Agropecuária Catarinense, 2020
‘SCS427 Elenise’ (parents: Imperatriz and Cripps Pink) was released for being an apple variety resistant to Glomerella Leaf Spot, for producing red apple with late maturation, with high conservation capacity and pulp texture equivalent to the fruit ...
Frederico Denardi, Marcus Vinícius Kvitschal, Maraisa Crestani Hawerroth, Luiz Carlos Argenta   +3 more
doaj   +1 more source

Modeling the metachronous ripening pattern of mature green tomato as affected by cultivar and storage temperature

Scientific Reports, 2022
Nutritional benefits and organoleptic characteristics, including visual, textural, taste, and flavor, are the critical characteristics of economically important fruit.
Drupadi Ciptaningtyas, Nisareefah Benyakart, Hitomi Umehara, Masafumi Johkan, Nobutaka Nakamura, Masayasu Nagata, Takahiro Orikasa, Manasikan Thammawong, Takeo Shiina   +8 more
doaj   +1 more source

Untargeted Metabolomics Combined with Sensory Analysis to Evaluate the Chemical Changes in Coppa Piacentina PDO during Different Ripening Times

Molecules, 2023
Ripening time is known to drive the chemical and sensory profiles of dry meat products, thus potentially affecting the final quality of the product. Starting from these background conditions, the aim of this work was to shed light, for the first time, on
Gabriele Rocchetti, Alessandra Scansani, Giulia Leni, Samantha Sigolo, Terenzio Bertuzzi, Aldo Prandini   +5 more
doaj   +1 more source

Ripening quality of Dusehri mango in relation to harvest time [PDF]

Journal of Food Science and Technology, 2018
The effect of different harvesting time on ripening quality of mango cv. Dusehri was investigated under sub-tropics of northwestern India. Fruits were harvested at 101, 106 and 111 days after fruit set (DAFS) and kept at 25 °C in temperature controlled chamber for ripening.
Ramandeep Kour, Mandeep Singh, P. P. S. Gill, S. K. Jawandha   +3 more
openaire   +2 more sources

First results of an orchard trial with new clonal sweet cherry rootstocks at Holovousy

Horticultural Science, 2004
Ten clonal dwarf or semi-dwarf sweet cherry rootstocks were evaluated for 5 growing seasons in a orchard that was established in the spring 1999 at Holovousy within international cherry rootstock trials that are co-ordinated in Europe by the Danish ...
J. Blažková, I. Hlušičková
doaj   +1 more source

Transcriptomic analysis of temporal shifts in berry development between two grapevine cultivars of the Pinot family reveals potential genes controlling ripening time

BMC Plant Biology, 2021
Background Grapevine cultivars of the Pinot family represent clonally propagated mutants with major phenotypic and physiological differences, such as different colour or shifted ripening time, as well as changes in important viticultural traits ...
Jens Theine, Daniela Holtgräwe, Katja Herzog, Florian Schwander, Anna Kicherer, Ludger Hausmann , Prisca Viehöver, Reinhard Töpfer, Bernd Weisshaar   +8 more
doaj   +1 more source

Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds

Frontiers in Microbiology, 2022
Time of ripening has a strong impact on shaping the valuable and recognizable characteristics of long-ripened types of cheese such as Parmigiano Reggiano (PR) due to the interrelationship between microbiota and proteolysis that occurs during ripening ...
Vincenzo Castellone, Barbara Prandi, Elena Bancalari, Tullia Tedeschi, Monica Gatti, Benedetta Bottari   +5 more
doaj   +1 more source