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Fermentation is a necessary step in the processing of cacao for chocolate ( Sukha and Seguine, 2015 ). Fermentation of the mucilage-covered beans is initiated by naturally present microorganisms such as yeasts, acetic and lactic acid forming

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Incidence of chocolate spot, known also as internal brown spot, in tubers of the ‘Arran Banner’ cultivar can reach as high as 60% (Fig. 1). This cultivar is widely grown in the Beqa'a plain of Lebanon for its high yield and good storage life. Other cultivars grown elsewhere in potato producing areas of the world are also seriously damaged by this physiological disease. Control in ‘Arran Banner’ in Lebanon was obtained by foliar sprays with 2-chloroethylphosphonic acid (ethephon) using rates ranging from 200-600 ppm (Table 1).

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experiment were to understand what importance consumers place on various types of value-added pecans (i.e., cinnamon sugar, pralines, salted and roasted, chocolate-covered, and plain roasted), their origins (i.e., Oklahoma, Georgia, Texas, Mexico, and United

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the world’s hottest chile pepper at 1,463,700 SHU ( Guinness Book of World Records, 2011 ). Other varieties from Trinidad and Tobago (e.g., ‘Trinidad Moruga Scorpion’, ‘Trinidad 7-pot Jonah’, and ‘Douglah Trinidad Chocolate’) have been reported as very

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were Salvia farinacea (mealy cup sage), Berlandiera lyrata (chocolate daisy), Ratibida columnaris (Mexican hat), Oenothera elata (Hooker’s evening primrose), Zinnia grandiflora (plains zinnia), and Monarda citriodora (lemon horsemint). All

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calyx constriction. However, we acknowledge that accessions that have been previously referred to in the literature as ”chili chocolate” ( Pickersgill et al., 1979 ) are somewhat atypical. The USDA/ARS germplasm collection contained 29 accessions that

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of New Hampshire, ‘Sweet Chocolate’ is an open-pollinated specialty sweet pepper that is brown at maturity ( Seed Savers Exchange, 2019 ). There is a dearth of pepper trials that compare variety performance under organic production practices

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cercospora leaf spot severity among the crapemyrtle cultivars planted in 2004. Cultivars Apalachee, Fantasy, Kiowa, Miami, Townhouse, Tuscarora, Tuskegee, and Woodlander’s Chocolate Soldier in 2015; Apalachee, Fantasy, Kiowa, Townhouse, and Woodlander

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research. At the back of the book are a list of references of all of the sources cited within the text, a list of suggested additional reading, a very helpful glossary of cocoa and chocolate-specific terminology, and an index. Cocoa Production and

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Vitamin C (VC) levels (mg/l00 g FW) were determined in 10 varieties of colored bell pepper grown under different field conditions. VC was determined by the microfluorometric method. `Orobelle' (169 mg), `King Arthur' (143 mg), `Valencia' (141 mg), and `Chocolate Bell' (134 mg) had significantly higher VC levels than `Dove' (109 mg), `Ivory' (106 mg), `Blue Jay' (93 mg), `Canary' (90 mg), and `Black Bird' (65 mg). The largest variability (53 mg) in VC levels were observed for varieties that had the highest VC content. Mean VC levels were 143a, 143a, 141a, 136a, 108ab, 93bc, and 63c for the yellow, red, orange, brown, white, purple, and black colors, respectively. Since the Recommended Daily Allowance (RDA) for VC is 60 mg per day, these results suggested that a 100-g serving of fresh bell pepper or less would supply 100% RDA of VC. Therefore, after selecting a color, growers still have the freedom to grow a variety that performs well in their area to produce peppers of high VC contents.

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