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Balas, 2005 )], uptake can be inhibited by the addition of sucrose to a vase solution ( Marousky, 1971 ). This impediment in uptake is thought to be due to the high ψ S of concentrated sucrose solutions and the ability of sucrose to induce closure of

(percentage) of mealiness was determined by the difference between the weights of flesh discs before and after shaking in a sucrose solution. Fruit softening evaluation. Firmness measurements on individual fruit were subjected to linear regression

handheld refractometer. This device reports RI readings in degrees Brix based on the relationship between RI and the sucrose concentration (% w/w) of a pure sucrose solution at 20 °C. Brix measurements reflect not only sucrose, but also other sugars

—An integrated view. Technomic, Lancaster, PA Johnson, J. Clydesdale, F.M. 1982 Perceived sweetness and redness in coloured sucrose solutions J. Food Sci. 47 747 752 Johnson, J.L. Dzendolet, F. Clydesdale, F.M. 1983 Psychophysical relationships between sweetness

gradients made by layering 700 μL of 25% (w/w) sucrose over 300 μL of 38% (v/v) sucrose cushion in 1.5-mL tubes. Both sucrose solutions were prepared in 5 m m BTP-MES, pH 7.4, and contained all the protectants present in the homogenization medium. The

termination and cover crop planting. Site management. Legume seed was inoculated by moistening seeds with a 1:4 sucrose solution, mixed with the recommended rate of inoculant, and allowing seeds to air dry overnight. Cover crops were either

. (2009 ), we used 0.5% triphenyltetrazolium chloride (TTC) buffer solution and a culture medium (10 g·L −1 agar + 0.1 g·L −1 boric acid + 100 g·L −1 sucrose solution) combined with the in vitro germination method to detect the pollen vitality