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Sudhakar Pandey, Mathura Rai, H.C. Prasanna and G. Kalloo

between 650 to 785 g with an average length to diameter ratio of 1.16 : 1. The fruits become ready for first harvest in ≈90 d from seed sowing. The flavor of fruit is musky and TSS content (13.24%) is higher compared with that of the other popular

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Kyle M. VandenLangenberg, Paul C. Bethke and James Nienhuis

components of flavor ( Reineccius, 1994 ). In most fruits and vegetables, taste is usually associated with fewer compounds than the wide array of volatile organic compounds associated with aroma ( Whitfield and Last, 1991 ). In vegetables, sourness is

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Kellie J. Walters and Christopher J. Currey

characteristics, such as flavor, plant appearance, and architecture. There are several uses for basil, including essential oil production ( Wogiatzi et al., 2011 ), use as an ornamental plant in landscapes ( Morales and Simon, 1996 ), as a cut flower ( Dole and

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Vance M. Whitaker, Tomas Hasing, Craig K. Chandler, Anne Plotto and Elizabeth Baldwin

disease resistance ( Chandler et al., 2009a , 2009b ). Other traits influencing flavor perception such as soluble solids content (SSC), titratable acidity (TA), individual sugars and acids, and volatile compounds have been selected only indirectly by

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Zongyu Li, R. Karina Gallardo, Wendy Hoashi-Erhardt, Vicki A. McCracken, Chengyan Yue and Lisa Wasko DeVetter

has addressed the importance of strawberry attributes to various supply chain members. A handful of these studies focused on final consumer preferences for strawberry attributes. Colquhoun et al. (2012) found that freshness, flavor, texture, fruit

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Ariana Torres, Petrus Langenhoven and Bridget K. Behe

experience attributes are validated after consumption (e.g., sweetness, flavor, texture). Credence attributes are difficult to ascertain directly by consumers either at the point of purchase or after consumption. Credence attributes typically command a price

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Babak Madani, Marisa Wall, Amin Mirshekari, Alagie Bah and Mahmud Tengku Muda Mohamed

disease incidence also was measured after 3 weeks in storage, with 24 fruit in each treatment (six fruit per block). Texture and flavor were measured after 3 weeks in storage. A panel of six judges was selected and trained for texture and flavor analysis

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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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Cristina Pisani, Mark A. Ritenour, Ed Stover, Anne Plotto, Rocco Alessandro, David N. Kuhn and Raymond J. Schnell

, mushy, stringy, gritty, creamy, smooth, dry, watery, and oily. Flavor and aromatics descriptors were as follows: bland, grassy, woody, piney-terpiney, sweet, fruity, nutty, buttery, savory, oily-fatty, and rancid. Those descriptors were selected based on

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Edward J. Boza, Juan Carlos Motamayor, Freddy M. Amores, Sergio Cedeño-Amador, Cecile L. Tondo, Donald S. Livingstone III, Raymond J. Schnell and Osman A. Gutiérrez

, particularly for fine-flavored cacao recognized for its unique flavor known as “arriba.” Major production has been from cacao of the Nacional genetic group, which is renowned for its fine flavor and aroma. Traditional Nacional cultivars, belonging to a distinct