Results 21 to 30 of about 195,623 (306)

QUALITY EVALUATION OF 'SUNBURST' CHERRIES HARVESTED AT DIFFERENT RIPENESS STAGES . [PDF]

, 2012
The sweet cherry ‘Sunburst’ is highly appreciated by consumers due to its organoleptic traits. Regional producers tend to harvest cherries sooner in order to increase their profits.
Agulheiro-Santos, A.C., Cabrita, Maria João, Machado, Graça, Palma, Vera, Rato, A.E.   +4 more
core   +1 more source

Optimizing conditions for hot water extraction of banana juice using response surface methodology(RSM). [PDF]

, 2006
A response surface methodology (RSM) was used for the determination of optimum extraction temperature and time to produce an acceptable banana juice extract.
Baharin, Badlishah Sham, Lee, W. C., Sheikh Abdul Hamid, Nazimah, Yusof, Salmah   +3 more
core   +1 more source

Effect of cooking time on physical properties of almond milk-based lemak cili api gravy [PDF]

, 2018
One of the crucial elements in developing or reformulating product is to maintain the quality throughout its entire shelf life. This study aims to determine the effect of different cooking time on the almond milk-based of lemak cili api gravy.
A. Talip, Balkis, Abdullah, Norazlin, Muhammad, Norhayati, Saruan, Nurathirah   +3 more
core   +2 more sources

Study of physico-chemical parameters of orange (Citrus reticulate Blanco) for the development of orange wine [PDF]

, 2017
Physico-chemical properties are an essential factor during processing and preservation of food. The retention and changes in physico-chemical properties depends upon the processing technique.
Khapre, A. P., Patharkar, S. R., Shendge, S. N.   +2 more
core   +2 more sources

Effect of Black and Clear Polyethylene Mulch on Yield and Yield Components of Melon in Salinity Stress Condition

Majallah-i ̒Ulum-i Bāghbānī, 2017
Introduction: The term of Mulch, is the German word (Molsh) means the soft, however, not soft, and made of plant debris or synthetic substances. Many positive effects attributed to the use of plastic mulch such as adjusting the temperature in the root ...
Peyman Jafari, Amirhooshang Jalali
doaj   +1 more source

Postharvest quality of pepino melon (Solanum muricatum Aiton) as influenced by NPK fertilizer rates, growing environment and storage temperature

Advances in Horticultural Science, 2021
The present study evaluated the effect of NPK fertilizer (17:17:17) rates (0, 100, 200, 300 and 400 kg ha-1) on the postharvest quality of field and greenhouse grown pepino melons (Solanum muricatum Ait.) stored at room temperature (15-22°C) and at low ...
Carol Mutua, Joshua Ogweno, Robert Gesimba   +2 more
doaj   +1 more source

Genotypic Variability in Tomato for Total Carotenoids and Lycopene Content during Summer and Response to Post Harvest Temperature

Journal of Horticultural Sciences, 2014
Lycopene is the major carotenoid responsible for fruit colour in tomato (Lycopersicon esculentum Mill.). However, colour of the fruit is greatly affected by high temperature prevailing during fruit growth in the summer crop.
K S Shivashankara, K C Pavithra, R H Laxman, A T Sadashiva, M George Christopher   +4 more
doaj   +1 more source

Relation between Rind Pigmentation and Internal Quality of Blood Orange ‘Sanguinelli’: Physicochemical and Sensory Studies

Horticulturae, 2022
This study evaluated the relation between rind colour and the internal physicochemical and sensory qualities of ‘Sanguinelli’ blood oranges, one of the main blood orange cultivars grown in the Mediterranean region.
Paula Tarancón, Begoña Cebrián, Paula Fernández-Serrano, Cristina Besada   +3 more
doaj   +1 more source

Chemical compositions of the jackfruit juice (Artocarpus) cultivar J33 during storage [PDF]

, 2009
Chemical properties such as pH, total acidity, Total Soluble Solid (TSS) and sugar content changes during ripening of jackfruit cultivar J33 were evaluated at ambient temperature (±27°C; 70-80% RH). There are significant changes pH, total soluble solids,
Chia, Su Ling, Chin, Nyuk Ling, Hassan, Osman, Muda @ Omar, Noraziah, Shamsudin, Rosnah   +4 more
core   +1 more source

Relationship Between Surface Color Development and Total Soluble Solids in Papaya1

HortScience, 1971
Abstract Using the puree juice of 1/2 fruit for soluble solids determination, it was found that for freshly harvested fruit to meet the min % soluble solids (SS) of 11.5 required by Hawaiian grade standards for marketable papayas, the fruit should have at least 6% surface yellow coloration.
Ernest K. Akamine, Theodore Goo
openaire   +1 more source