Search Results

You are looking at 71 - 80 of 2,772 items for :

  • fruit color x
  • Refine by Access: All x
Clear All
Full access

Huating Dou and Fred G. Gmitter

2006. From the viewpoints of propagation and production, these cultivars should be selected for characteristics favored by American consumers, such as seedlessness, ease of peeling, good color, and shelf-life stability. In addition, fruit should have

Free access

Max G. Villalobos-Acuña, William V. Biasi, Sylvia Flores, Elizabeth J. Mitcham, Rachel B. Elkins, and Neil H. Willits

storage. All fruit were evaluated when the untreated fruit were fully ripe. Thirty-two fruit (eight per block) for each treatment were assessed for weight, color, and firmness at each evaluation time. In addition, 24 fruits (six per block) were used to

Free access

Long He, Jianfeng Zhou, Qin Zhang, and Manoj Karkee

the PFRF using a digital force gauge (DPS-11, Imada, Northbrook, IL). After each shaking, 50 fruit samples were randomly selected from the harvested fruit to evaluate color and assess damage. Fruit removal rate, fruit maturity levels, and the fruit

Free access

D. Michael Glenn and G.J. Puterka

Increasing light penetration into fruit tree canopies is an established means of improving fruit color and fruit size. Training systems ( Hampson et al., 2004 ), growth regulators ( Miller, 1988 ), plant nutrition ( Williams and Billingsley, 1974

Free access

Adriana Telias, Emily Hoover, and Diego Rother

developed image processing software to make relative color measurements of “large” surface areas in an unlimited number of photos. Other software packages have been implemented to perform similar functions [e.g., detection of fruit blemishes; see Du and Sun

Free access

Hakan Aktas, Derya Bayındır, Tuba Dilmaçünal, and M. Ali Koyuncu

*: blue). Color measurements were performed at three points on both the top and bottom surfaces of the fruit calyxes. The data are expressed as the mean value of both surfaces. The Minolta color measurement apparatus was calibrated according to the

Free access

Maria E. Monzon, Bill Biasi, Elizabeth J. Mitcham, Shaojin Wang, Juming Tang, and Guy J. Hallman

Postharvest Laboratory at the University of California, Davis, where they were sorted for size (150–200 g), color uniformity, and absence of calyx damage and surface defects. A total of 352 fruit per harvest was stored in chambers ventilated with humidified

Free access

Catarina P. Carvalho, Alejandra Salvador, Pilar Navarro, Adela Monterde, and Jose M. Martínez-Jávega

The external color is an important attribute of citrus fruit quality. Consumers usually relate the external fruit color to its internal maturity, although in some circumstances, these factors are unrelated. This fact significantly influences the

Free access

Xiuxiu Sun, Elizabeth Baldwin, Mark Ritenour, Robert Hagenmaier, and Jinhe Bai

colorant in the same manner as described in the colorant-containing wax above. The papers were dried under hood at room temperature for 3 h, and the color and gloss values were measured by a colorimeter and reflectometer as described below. Fruit dying and

Free access

Lingli Lou and Todd C. Wehner

solid colored, there are additional modifications to watermelon rind, such as the netted reticulations within stripes or on the whole fruit surface, mottling (irregularly shaped light color) on the otherwise solid dark-colored background, ground spot