Seven different quality attributes were assessed during the early, middle and late phases of harvest for years 1990-1992: marketable berry yield, berry weight, berry firmness, berry color (tri stimulus chromameter “a” value), percent soluble solids, percent titratable acidity (percent cinic acid) and the ratio between soluble solids and titratable acidity. Marketable berry yield was influenced by harvest year, harvest season and cultivar. Berry weight varied substantially between cultivars and between seasons. Berry color remained stable through the harvest seasons with slight differences in color between cultivars. Berry firmness differences were generally associated with cultivar and varied little through the harvest seasons. Berry flavor (indicated by the ratio between soluble solids and acidity) tended to remain stable through the harvest seasons with considerable differences between cultivars. Work was supported by USDA grant 90-34150-5022 and the Oklahoma Agricultural Experiment Station.
D.R. Chrz, N.O. Maness and I. Wahem
X. Liu, J.A. Anderson, N.O. Maness and B. Martin
Pepper (Capsicum annuum L. `Early Calwonder') leaf disks were vacuum-infiltrated in distilled water (control), anisomycin, aurintricarboxylic acid, cycloheximide, ethionine, norvanine, or puromycin to determine whether protein synthesis inhibitors blocked high-temperature acclimation. After infiltration, one-half of the leaf disks were placed in an incubator at 24C as a control, and the other half were kept in a water bath at 38C for 2 h to induce acclimation. Test tubes containing the disks then were placed in a water bath at 50.5C for 0, 1, 5, 10, 15, 25, 35, or 50 minutes. Thermotolerance was evaluated using electrolyte leakage. High-temperature acclimation was blocked in all six protein synthesis-inhibitor treatments. Only control disks infiltrated with distilled water acclimated. It seems that protein synthesis is required for high-temperature acclimation in bell pepper leaves.
N.O. Maness, D.R. Chrz, K. Striegler, I Wahem and T.G. McCollum
Fresh strawberries are highly perishable commodities, and berry quality at harvest delimits their potential shelf life. We are conducting harvest quality evaluations for seven commercially available cultivars. Seven different fruit characteristics were chosen to assess cultivar performance during the early, middle and late phases of the picking season: marketable berry yield, berry weight, berry firmness, berry color (“a” value), percept soluble solids, titratable acidity (percent citric acid) and the ratio between soluble solids and titratable acidity. Marketable berry yield, berry weight and berry firmness varied substantially between cultivars. A few differences were observed between cultivars for berry color. Berry flavor, as evidenced by the ratio between soluble solids and acidity, was also apparently different between cultivars with three of the seven cultivars consistently exhibiting higher ratios. The relationship of each measured parameter to quality will be discussed.