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pyramiding Ph-1 , Ph-2 , and Ph-3 with Sw-5 and Sw-7 for broader resistance than is presently available ( Dockter et al., 2009 ; Foolad et al., 2008 ; Gordillo et al., 2008 ; Price et al., 2007 ; Scott et al., 2005 ). Therefore, the development of

respective pH (pH 2.3 and pH 2.1 at 70 m m for malic and citric acid, respectively). The phosphate buffer (70 m m K 2 HPO 4 ) was prepared by titration using H 2 SO 4 . Fruit incubated in deionized water served as control. Fruits were inspected for cracks

concentrated solution was adjusted to pH 2.0 with 4 M HCl, extracted three times with 35 mL of refined diethyl ether (DE), and another three times with 35 mL of ethyl acetate (EA). DE2 and EA2 were the ether and ethyl acetate-soluble fractions at pH 2

drift during production. Adsorption envelopes. The Attasorb RVM material sorbed more PO 4 -P with increasing pH with 0% sorbed at pH 2 to 3 and up to ≈90% sorbed at pH 10; ≈40% to 60% was sorbed at a pH range of 5 to 8 ( Fig. 5B ). The Attasorb LVM

ascorbic acid was determined using HPLC method with chromatograph Agilent HP 1100 (Waldbronn, Germany) with DAD detector at 244 nm; two interlinked columns Supelco LC-18 (250 × 4 mm); 30 °C; mobile phase—1% phosphoric buffer (pH = 2.5), flow rate—0.8 mL

. 1991 Genetic mapping of Ph-2 , a single locus controlling partial resistance to Phytophthora infestans in tomato Mol. Plant Microbe Interact. 11 259 269 Muray, H.G. Thompson, W.F. 1980 Rapid isolatioin of higher weight DNA Nucleic Acids Res. 8 4321

and NC 2 CELBR, which have resistance to EB, LB ( Ph-2 , Ph-3 ), verticillium wilt ( Ve ), and fusarium wilt ( I , I-2 ) in a determinate plant ( Gardner and Panthee, 2010 ). The two early modern OP cultivars, Wisconsin 55 and Crimson Sprinter, both

the juice. Titratable acidity and pH were measured by an 877 Titrino Plus (Metrohm AG, Herisau, Switzerland) pH meter standardized with pH 2.0, 4.0, 7.0, and 10.0 buffers. Titratable acidity was determined using 6 g of juice diluted with 50 mL of

models, Eqs. [3] through [7] , were obtained by fixing three factors as the zero levels, whereas the other three factors were set as an explanatory variable (as shown in Figs. 2 and 3 ): y PH = 2 . 696 + 0.295 w + 0 . 216 w 2 [3] y CD = 8 . 414 + 0

-pure water. Sample and standard preparation. To extract organic acids, we precision-weighed 5.0 g of V. uliginosum fruit from each sample and added 5 mL of mobile phase (0.01 mol·L −1 K 2 HPO 4 , pH 2.5) before grinding the sample into a homogenate. We