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Harwinder Singh Sidhu, Juan Carlos Díaz-Pérez, and Daniel MacLean

physical attributes ( Kulkarni and Aradhya, 2005 ). Postharvest storage conditions also affect fruit quality. Inadequate storage conditions are responsible for significant economic losses. High rates of fruit weight loss, resulting mainly from fruit water

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Jinwook Lee, James P. Mattheis, and David R. Rudell

, fruit weight loss and circumference change were higher at higher storage temperature than at lower storage temperature but were suppressed by 1-MCP treatment ( Table 1 ), regardless of 1-MCP dosage levels ( Table 4 ). The increase in storage temperature

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Huating Dou and Fred G. Gmitter

with 92% ± 3% RH. Fruit weight loss per treatment was investigated between day 1 and day 14, and peel color was measured at day 40. After fruit examination at day 90, fruit internal vitamin C, sucrose, SSC, and titratable acidity (TA) were determined as

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Oscar Andrés Del Angel-Coronel, Juan Guillermo Cruz-Castillo, Javier De La Cruz-Medina, and Franco Famiani

lightness (L*), hue angle (h), and chroma (C*) values are reported according to MacGuire (1992) . The fruit weight loss during the postharvest period was determined by weighing the fruits daily and was expressed as a percentage of the initial weight at

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Zienab F.R. Ahmed and Jiwan P. Palta

brown spots, the fruit was considered unmarketable. Fruit weight loss, fruit thickness loss, fruit firmness, and ion leakage. Fifty fruits were dipped in LPE (500 ppm) or distilled water. Each fruit was weighed at the start of the experiment and again at

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Vance M. Whitaker, Luis F. Osorio, Natalia A. Peres, Zhen Fan, Mark Herrington, M. Cecilia do Nascimento Nunes, Anne Plotto, and Charles A. Sims

solids content (SSC), pH, titratable acidity (TA), SSC/TA and firmness for ‘Florida Beauty’, ‘Florida127’, and ‘Florida Radiance’ fruit for seven harvests over three seasons. Rankings of fruit weight loss for the three cultivars varied with harvest date

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Vance M. Whitaker, Natalia A. Peres, Luis F. Osorio, Zhen Fan, M. Cecilia do Nascimento Nunes, Anne Plotto, and Charles A. Sims

, titratable acidity (TA), SSC/TA, and firmness for ‘Florida Brilliance’, ‘Florida127’, and ‘Florida Radiance’ fruit for nine harvests over three seasons. Rankings of fruit weight loss for the three cultivars varied with harvest date when cold stored for 9 d

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Vance M. Whitaker, Craig K. Chandler, Natalia Peres, M. Cecilia do Nascimento Nunes, Anne Plotto, and Charles A. Sims

4. Soluble solids content (SSC), pH, titratable acidity (TA), and SSC/TA for ‘Florida127’, ‘Strawberry Festival’, and ‘Florida Radiance’ for seven harvests over three seasons. Rankings of fruit weight loss for the three varieties varied with harvest

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Babak Madani, Marisa Wall, Amin Mirshekari, Alagie Bah, and Mahmud Tengku Muda Mohamed

., 2010 )]. Fig. 6. Relationship between foliar- and fruit-applied calcium concentrations (0, 4000, and 5400 mg·L −1 ) and papaya fruit weight loss (A), texture (B), and flavor (C) after 3 weeks storage at 12 °C (53.6 °F). Fruit texture and flavor were

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Adriana Contreras-Oliva, Cristina Rojas-Argudo, and María B. Pérez-Gago

activity of quarantine treatments ( Vincent et al., 2003 ), but also it might increase fruit weight loss in the same way that conventional curing of citrus increases fruit weight loss ( Plaza et al., 2003 ; Porat et al., 2000 ). Figure 1 shows the weight