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Abstract
The chloroform test is a good measure of fermentation, a vital step in the manufacture of black tea. Time of harvest, temperature and duration of exposure to chloroform were variables on two-leaf-and-a-bud samples to assist in selection of Chinese tea clones grown under Florida conditions. Change in color from green to deep golden brown to brown, indicative of good fermentation, took place faster and more uniformly among samples plucked in the morning. Best color development occurred at 27° to 30° C and with 150 to 180 minutes exposure to chloroform vapor.
Abstract
Adequate taxonomic or horticultural classifications of pineapple cultivars have not been devised. Hume and Miller’s groups as modified by Py and Tisseau form a good basis but do not emphasize the value of the totally spineless cultivars. Another group, “Maipure,” is proposed at this time.
Abstract
Harvesting and prepacking conditions sharply influenced subsequent resistance to deformation of ‘Marsh’ grapefruit (Citrus paradisi Macf.) when stacked fruit-on-fruit. Gently handled grapefruit kept under humid, shaded conditions until packing were far more resistant to deformation than were those roughly handled and exposed to sun and wind as too commonly occurs under commercial conditions. Loss of fruit elasticity, and hence susceptibility to permanent deformation, increased with advancing season, tending to correlate with various internal quality factors.
Abstract
Visual observations of chilling-injury symptoms and respiration data indicated that discs from ‘Lacatan’ banana, ‘Taylor’ avocado, ‘Key’ and ‘Persian’ limes, and ‘Marsh’ grapefruit on tissue-culture medium and intact fruits had similar responses when stored at chilling and non-chilling temperatures.
Abstract
‘Tahiti’ (Citrus latifolia Tan.) lime fruit varying in turgor, estimated by fruit water potential and rind oil release pressure, were collected and assayed for susceptibility to stylar-end breakdown. Susceptibility was determined by heating fruit for 3 hours at 42°C in a constant temperature water bath. Incidence of stylar-end breakdown was about 40% in the most turgid fruit, water potential ≥–4 bars and rind oil release pressure ≤2.0 kg. Decreasing turgor resulted in a linear decrease in susceptibility. Minimum susceptibility of from 0% to 2% was found in limes with water potential ≤–11 bars and rind oil release pressure ≥4.5 kg. Stylar-end breakdown can be controlled by maintaining strict picking schedules so that fruit are not allowed to get too large, controlling postharvest field heat, and harvesting fruit with reduced turgor pressure.