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B.D. Horton

Variability in maturity within a peach (Prunus persica, L. Batsch) fruit was estimated by measurements of force and the soluble solids concentration (SSC) at 16 coordinates around the peach at five maturity stages: 1) about one-half final swell (immature); 2) 85% final swell (green); 3) firm-ripe and similar to chip #3 of the Clemson Univ. system; 4) firm-ripe and similar to chip #5; and 5) tree-ripe. Firm-ripe 3 and 4 stages were firm enough to ship, but the tree-ripe stage was too soft. Firmness measured with a 4.7-mm-diameter penetrometer tip from two cultivars indicates a strong trend for the peach tip and cheeks to be firmer than tissue at other coordinates. Coordinates at the equator and around the stem end are generally firmer than coordinates at lat. 45°N, particularly in stages 3, 4, and 5. The SSC in juice from a cylinder of fruit adjacent to the puncture was higher at long. 90°E-W than at the sutures and higher at lat. 0° than at 70°S. Variance increased for force and decreased for SSC between maturity stages to the firm-ripe stage. The coordinate technique might be used to characterize and select cultivars that would be most suitable for once-over harvests.

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Charles E. Barrett, Xin Zhao, Charles A. Sims, Jeffrey K. Brecht, Eric Q. Dreyer, and Zhifeng Gao

/BW, BW/MU, and BW/SU were harvested on 13 June and assessed after 4 d at the same ambient temperature. Fruit from the five field blocks were pooled for each treatment to provide enough ripe fruit for >100 sensory analysis samples. Tomatoes were cut from

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Angela R. Davis, Charles L. Webber III, Wenge Liu, Penelope Perkins-Veazie, Amnon Levi, and Stephen King

summer of 2007 and were harvested throughout the season. All full-sized fruit (n = 570) were weighed and then cut through the ground spot. Length and width were measured on approximately half the fruit harvested and was only measured on fully ripe fruit

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James J. Polashock, Robert A. Saftner, and Matthew Kramer

does occur, sample fruit rot could differ from the historic cultivar mean fruit rot. Fruit collection and sample preparation. Fully ripe noninoculated and C. acutatum -inoculated fruit were separately collected from three plants (each plant is

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Sara Serra, Rachel Leisso, Luca Giordani, Lee Kalcsits, and Stefano Musacchi

proportion of fruit in three established I AD (<0.60, 0.60–0.99, and >1.0) categories were significantly different among the different crop loads ( Fig. 2 ). Trees with 16.0 fruit/cm 2 produced the least ripe fruit with 79.6% of them belonging to the I AD

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Mustafa Ozgen, Faith J. Wyzgoski, Artemio Z. Tulio Jr, Aparna Gazula, A. Raymond Miller, Joseph C. Scheerens, R. Neil Reese, and Shawn R. Wright

commercially ripe black raspberry fruit samples were harvested by producers from healthy plants grown at eight Ohio production sites. Samples were frozen within 24 h of harvest in on-farm, conventional freezers. These materials were transported in their frozen

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Dilip R. Panthee, Chunxue Cao, Spencer J. Debenport, Gustavo R. Rodríguez, Joanne A. Labate, Larry D. Robertson, Andrew P. Breksa III, Esther van der Knaap, and Brian B. McSpadden Gardener

replications in the first week of June in each location. Fruits were harvested at the red ripe stage as described by the USDA (< >) for further analysis. Analysis of tomato fruits for quality

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Hideka Kobayashi, Changzheng Wang, and Kirk W. Pomper

). Stages of ripening of pawpaw fruits were defined as unripe (no softening), semiripe (few soft spots), and ripe (uniform softening). The pulp of five fruits from the advanced selection 1-23 at each ripening stage was harvested on 27 Aug. 2004. Five ‘PA

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Robert G. Nelson, Benjamin L. Campbell, Robert C. Ebel, and William A. Dozier Jr.

opportunity to market ripe-but-still-green fruit to this segment, particularly in the early part of the season. This finding also suggests that some shoppers understand that flavor in citrus generally develops before color, rather than after, like in other

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W.C. Lin, J.W. Hall, and M.E. Saltveit Jr.

Greenhouse-grown `Bison' and `Doria' peppers (Capsicum annuum L.) were harvested when mature green (MG) (>95% surface green) or ripe (>95% of surface red or yellow). Both cultivars responded similarly to temperature and neither exhibited chilling injury (CI), as indicated by surface pitting, after storage at 13C for 1 or 2 weeks. Ripe peppers showed no CI when held at 1C for 1 or 2 weeks, while MG peppers exhibited CI after these treatments. Exposing MG peppers to 1C for 3 days caused CI and stimulated C2H4 (12.3x) and CO2 production (2.5x). In contrast, a similar exposure of ripe peppers did not cause CI but stimulated C2H4 (6.5x) and CO2 production (1.4x). It seems that CO2 and C2H4 production was stimulated by exposure to 1C, not necessarily by CI development. Our data question the physiological significance of elevated CO2 and C2H4 production in CI development. The observed tolerance of ripe peppers to 1C suggests that ripe greenhouse-grown peppers can be stored at temperatures lower than those currently recommended for bell peppers.