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Shahrokh Khanizadeh, Clément Vigneault and Deborah Buszard

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Shahrokh Khanizadeh, Clément Vigneault and Deborah Buszard

Development of strawberry fruit depends on the number of fertilized achenes on the surface. The achenes are distributed on the receptacle surface in a pattern of more or less regular rows, spirally arranged. The number of achenes is determined by 1) counting the number of achenes per square centimeter of surface on ripe berries; 2) weighing the achenes after separation from the receptacle; or 3) counting the number of achenes after pressing the fruit between two layers of glass. The above methods are laborious and time-consuming. We, therefore, described anew semi-automated method (Image Analysis System, IAS) as an alternative to the above procedures. The IAS is capable of grouping the achenes into two or more categories based on their size (sound or aborted), surface area, color, volume, etc. This will facilitate the study of the relationship between achene number and fruit weight in strawberry.

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Jennifer R. DeEll, Clément Vigneault, Frédérique Favre, Timothy J. Rennie and Shahrokh Khanizadeh

The objective of this research was to evaluate the effects of vacuum cooling and temperature on the quality and storage life of mung bean sprouts (Vigna radiata L. Wilczek). Sprouts in micro-perforated bags were either not precooled or vacuum cooled to 9, 6, or 3 °C, and stored for 7 days at 1, 3, or 6 °C. Vacuum-cooled bean sprouts lost more weight than sprouts not precooled, and the weight loss was greater when the sprouts were cooled to lower temperatures. However, the total loss never exceeded 5% and no apparent signs of shrivel were observed. Vacuum cooling resulted in greater product freshness after 4 days of storage, but the effect was nonsignificant after 7 days. Storage temperature had greater influence on bean sprout quality than did cooling temperature, with greater freshness and whiter hypocotyls at the lower temperatures. However, blackening of cotyledons increased as the storage temperature decreased.