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Gerardo Lopez, M. Hossein Behboudian, Gemma Echeverria, Joan Girona, and Jordi Marsal

irrigation, FI/NI = FI followed by NI, and NI/FI = NI followed by FI; 1 N = 0.2248 lbf. Fig. 4. Patterns of soluble solids concentration (A), titratable acidity (B) and soluble solids concentration/acidity ratio (C) during Stage III for ‘Ryan's Sun’ peach

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Christopher B. Watkins and Jacqueline F. Nock

Manufacturing (Pty) Ltd., Strand, South Africa] and the expressed juice used for SSC measurement with a refractometer (Atago PR-100; Atago Co. Ltd., Tokyo, Japan). Titratable acidity was measured on juice extracted from composite samples of segments using 0.1 M

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Ignasi Iglesias and Simó Alegre

calibrated refractometer (Atago-Palette 100; Atago, Tokyo). Titratable acidity (TA) was determined on the basis of the same sample, which was titrated to a final pH of 8.2 with 0.1 N sodium hydroxide (NaOH); the result was expressed in grams per malic acid

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Ming-Wei S. Kao, Jeffrey K. Brecht, Jeffrey G. Williamson, and Donald J. Huber

. Soluble solids content, titratable acidity, and pH. Frozen tissues (≈100 g) were partly thawed and pureed in a Waring blender for 1 min. The resulting slurry was centrifuged (20 min; 15,000 × g n ; 4 °C) and the clear supernatant was used to determine SSC

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Changwei Shen, Yifei Ding, Xiqiong Lei, Peng Zhao, Shuo Wang, Yangchun Xu, and Caixia Dong

weight, (C) yield, (D) firmness, (E) soluble solids, (F) soluble sugars, and (G) titratable acidity of ‘Kousui’ japanese pear in 2012–14 (KH 2 PO 4 = potassium phosphate monobasic, KNO 3 = potassium nitrate, HAK = humic acid potassium). Vertical bars

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Xingbin Xie, Congbing Fang, and Yan Wang

firmness (FF), ( B ) soluble solid content (SSC), ( C ) titratable acidity (TA), ripening capacity expressed as FF after ( D ) 7 d at 20 °C, and ( E ) decay of ‘Bosc’ pears influenced by 1-methylcyclopropene (1-MCP) treatments (0.15, 0.3 µL·L −1 ) during 8

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Craig E. Kallsen, Blake Sanden, and Mary Lu Arpaia

), titratable acid percentage (TA), BrimA index, and the ration of soluble solids to titratable acidity of ‘Beck Earli’ navel fruit in the southern San Joaquin Valley, 2006, 2007, and 2008. z Whether measured by eye or by colorimeter, peel color was affected by

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Sima Panahirad, Rahim Naghshiband-Hassani, Babak Ghanbarzadeh, Fariborz Zaare-Nahandi, and Nasser Mahna

.5% concentration compared with control fruit. Fig. 1. ( A ) Titratable acidity (TA) at harvest (day 0) and on days 2, 4, 6, and 8 at 19 °C of control and plums coated with carboxymethylcellulose (CMC) at 0.5%, 1%, and 1.5%. Analysis results = 1.444 (b), 1.471 (b

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Derek W. Barchenger, John R. Clark, Renee T. Threlfall, Luke R. Howard, and Cindi R. Brownmiller

, NY). For soluble solids (%), pH, and TA, the berries were mashed and the berry juice was strained through cheesecloth to remove any solids. Titratable acidity and pH were measured by an 877 Titrino Plus (Metrohm AG, Herisau, Switzerland) with an

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Christina M. Bavougian, Paul E. Read, Vicki L. Schlegel, and Kathryn J. Hanford

. Therefore, this study was designed to determine if chemical composition of ‘Frontenac’ fruit is influenced by light intensity within the canopy. In addition to soluble solids, pH, and titratable acidity, we measured total phenolic and flavonoid