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Elena de Castro, William V. Biasi, and Elizabeth J. Mitcham

for quality attributes. Harvest evaluations. On the day of harvest, six fruit were selected randomly from each of five plots for a total of 30 fruit for evaluation of starch pattern index, soluble solids content (SSC), titratable acidity (TA

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Frederick S. Davies and Glenn Zalman

an FMC Fresh and Squeeze juicer (FMC, Lakeland, Fla.), and the percent juice was determined. Juice-corrected SSC was determined using a refractometer with appropriate correction factors for titratable acidity (TA; Bellingham and Stanley, Tunbridge

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Rachel Leisso, Bridgid Jarrett, Katrina Mendrey, and Zachariah Miller

, Fairfield, NJ). After juicing, a drop of juice from each fruit was analyzed to determine the soluble solids concentration (SSC) using a hand-held refractometer (model number HI96841; HANNA Instruments, Smithfield, RI); the pH and titratable acidity (TA) were

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Luiz C. Argenta, Xuetong Fan, and James P. Mattheis

at 20 °C, or after 3 or 6 months of cold storage plus 1 or 7 d at 20 °C. Fruit firmness, starch index (1 = 100% starch coverage; 6 = 0% starch), titratable acidity (TA), soluble solids content, internal ethylene concentration (IEC), respiration, and

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Ahmad Sattar Khan and Zora Singh

, 45, and 60 of storage to determine ethylene production, respiration rate, fruit firmness, weight loss, SSC, titratable acidity (TA), SSC : TA ratio, levels of ascorbic acid and total antioxidants, activities of ethylene biosynthesis, and fruit

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Francesco Di Gioia, Angelo Signore, Francesco Serio, and Pietro Santamaria

discarded classes according to European Commission Regulation 790/2000 for the marketing standard of tomatoes (Official Journal of the European Communities, L 95, 15 Apr. 2000). Fruit quality analysis. Total soluble solids (TSS) content, titratable acidity

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Youssef Rouphael, Mariateresa Cardarelli, Giuseppe Colla, and Elvira Rea

, DM, TSS, and titratable acidity (TA)] of mini-watermelon plants. In this analysis, year was considered a random variable. All parameters were analyzed by two-way analyses of variance within each year. In both seasons, orthogonal contrasts were used to

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Celia M. Cantín, Carlos H. Crisosto, and Kevin R. Day

refractometer (Cambridge Instruments, Buffalo, NY). Titratable acidity (TA) was measured with an automatic titrator (Radiometer, Copenhagen, Denmark) by titrating a 3-mL juice sample with 0.1 N sodium hydroxide to an end point of pH 8.2 and expressed as percent

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Andrew G. Reynolds, Amal Ehtaiwesh, and Christiane de Savigny

before the percentage of soluble solids were measured using a refractometer (American Optical Abbé model 10450; AO Corp., Buffalo, NY). The pH was measured with a pH meter (Fisher Scientific Accumet model AB15). Titratable acidity (expressed as tartaric

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Elena E. Lon Kan, Steven A. Sargent, Daniel J. Cantliffe, Adrian D. Berry, and Nicole L. Shaw

pepper. Table 2. Soluble solids content (SSC), total titratable acidity (TTA), SSC/TTA ratio, total carotenoid concentration, and total capsaicin concentration for datil peppers harvested at yellow and orange stages during storage at 2, 7, or 10 °C (35