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Desire Djidonou, Xin Zhao, Jeffrey K. Brecht, and Kim M. Cordasco

in ‘Fanny’ and ‘Goldmar’ tomato fruit as a result of grafting with the ‘AR-9704’ rootstock under greenhouse conditions ( Fernández-García et al., 2004 ), whereas a consistent decline in vitamin C content was detected in ‘Cuore di Bue’ tomato fruit

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Yan-xin Duan, Ying Xu, Ran Wang, and Chun-hui Ma

titration with 0.1 N sodium hydroxide (NaOH) and calculated as a malic acid equivalent. The content of vitamin C, soluble sugar and starch, and reducing sugars was determined by colorimetry by molybdenum blue method, anthrone reagent method, and a 3, 5

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Jing Huang, Ya-liang Xu, Fa-min Duan, Xu Du, Qi-chang Yang, and Yin-jian Zheng

% (w/v) salicylic acid (in pure H 2 SO 4 ) and 9.5 mL of an 8% (w/v) NaOH solution, followed by cooling to ambient temperature. Finally, the absorbance of the extraction solution at 410 nm was measured with a ultraviolet spectrophotometer. Vitamin C

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Peter M.A. Toivonen

Chlorophyll “a” fluorescence (Fvar) was compared with respiration and vitamin C content of broccoli [Brassica oleracea L. (Botrytis group)] during storage at 1C. The amplitude of the Fvar maxima declined in a similar manner as respiration and vitamin C content. Fvar was highly correlated with respiration (r = 0·83, P > = 0·0001). The correlation of Fvar with vitamin C content was weaker (r = 0·42, P > = 0·0002). The results demonstrate that Fvar is an indicator of postharvest changes in broccoli and that Fvar can be used as a nondestructive indicator of early changes in tissue condition (i.e., degree of freshness) of broccoli in storage.

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Anton J. Bongers, Lawrence A. Risse, and Vincent G. Bus

Comparisons were made of the major physical and chemical characteristics of seven cultivars of apples (Malus domestica Borkh.) produced and imported into Western Europe from 13 origins. During the 1990-91 marketing season, `Delicious', `Golden Delicious', `Granny Smith', `Elstar', `Jonagold', `Gala', and `Fuji' apples were included in the study. Physical characteristics evaluated were length-to-diameter ratio, shape, external defects, internal defects, water core, bruises, firmness, blush surface, and color. Chemical characteristics evaluated were starch, juice content, soluble solids, acids, and ascorbic acid. Significant differences in some of these quality characteristics were found between the different origins. Apples produced in the United States, particularly `Delicious', had some superior quality characteristics compared to fruit from other origins.

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Rita de Cássia Alves, Ana Santana de Medeiros, Mayara Cristina M. Nicolau, Francisco de Assis Oliveira, Leonardo Warzea Lima, Edna Maria M. Aroucha, and Priscila Lupino Gratão

and pH was determined with a digital potentiometer (the seeds were removed from the fruits and they were homogenized in a blender) (DMPH; Digimed, São Paulo, Brazil). The vitamin C neutralization was determined by titration with DFI solution (2

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Zhengnan Yan, Dongxian He, Genhua Niu, Qing Zhou, and Yinghua Qu

measurements. Coloration method of sulfosalicyclic acid ( Cataldo et al., 1975 ), 2,6-dichlorophenol indophenol titration method ( Li, 2000 ), and spectrometric method ( Cao et al., 2007 ) were used to measure nitrate, vitamin C, and anthocyanin contents of the

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Baomei Yang, Guoliang Li, Shaohai Yang, Zhaohuan He, Changmin Zhou, and Lixian Yao

per tree at commercial harvest, so as to calculate yield per hectare. Fresh fruits, consisting of 50 fruits for each plot, were obtained for quality analysis, as well as to examine vitamin C, soluble sugar, organic acid, soluble solid, and pH at each

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Wilmer A. Barrera and David H. Picha

of ascorbic acid and dehydroascorbic acid by HPLC Food Sci. Technol-LEB. 47 443 449 Erdman, J.W. Klein, B.P. 1982 Harvesting, processing, and cooking influences on vitamin C in foods, p. 499–532. In: Seib, P. (ed.). Ascorbic acid: Chemistry

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Pengpeng Duan, Ying Sun, Yuling Zhang, Qingfeng Fan, Na Yu, Xiuli Dang, and Hongtao Zou

) is a globally important and widely consumed vegetable crop that provides a rich source of minerals, vitamin C, organic acids, essential amino acids, and antioxidants ( Erba et al., 2013 ). Its consumption has been suggested to be beneficial for