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Ibrahim I. Tahir, Eva Johansson and Marie E. Olsson

opposite sides of each fruit. Subsamples were homogenized in a Waring blender (1 min) with ultrapure water (1:1; w/v). After centrifugation (10,000 × g) for 10 min, percentage soluble solids concentration (SSC) was determined with a refractrometer (RMF 80

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Todd W. Wert, Jeffrey G. Williamson, Jose X. Chaparro, E. Paul Miller and Robert E. Rouse

-fruit subsample. The chroma meter was calibrated using a standard calibration plate before each use. For postharvest measurements in 2005, the same five fruits that were used for chromicity measurements were used for soluble solids concentration (SSC

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Xiaoyuan Feng, Baogang Wang, Wensheng Li, Lei Shi, Jiankang Cao and Weibo Jiang

every year. Fruit firmness was tested by a fruit penetrometer (FT-327; Facchini, Alfonsine, Italy) with a 7.9–mm-diameter tip and expressed as Newtons. Total soluble solids content was measured on a few drops of juice with a digital refractometer (PAL

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Matthew D. Stevens, John D. Lea-Cox, Brent L. Black and Judith A. Abbott

quality. For some cultivars, fruit from the CCP system have been shown to have increased soluble solids concentration, total sugar, fructose, glucose, ascorbic acid, titratable acid, and citric acid compared with the conventional matted row ( Wang et al

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G. Schnabel and C.H. Crisosto

attributes, including fruit size, coloration, firmness, soluble solids concentration, and yield. Materials and methods Orchard preparation and experimental setup. Experimental peach orchards in South Carolina and California were used in this study, and pests

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David L. Ehret, Brenda Frey, Tom Forge, Tom Helmer and David R. Bryla

weight – dry weight)/fresh weight] × 100. Titratable acidity and soluble solids were measured on previously frozen fruit. Fifty grams of frozen fruit from each plot were placed in a 400-mL beaker and allowed to thaw for ≈90 min. The thawed fruit was

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Alan Chambers, Pamela Moon, Yuqing Fu, Juliette Choiseul, Jinhe Bai, Anne Plotto and Elizabeth Baldwin

plots of 10 plants each. Soluble solids. Total soluble solids data were generated by blending ≈20 g of fruit from individual plots for each harvest at weeks 10, 11, and 12. The homogenized sample was then centrifuged at 3200 g for 30 min to obtain a

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Daniel I. Leskovar, Shinsuke Agehara, Kilsun Yoo and Nuria Pascual-Seva

. Pungency level and total soluble solids are important quality attributes of onion bulbs for processing and storage. Pungency contributes to postharvest life and processing quality ( Dhumal et al., 2007 ), and it is an indicator of the onion flavor intensity

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S.H. Jalikop and Ravindra Kumar

points on the skin; 8) seeds/fruit; and 9) seed weight/fruit. Fruit quality was estimated by considering total soluble solids (TSS), recorded in °Brix using a handheld refractometer (Erma, Tokyo) and titratable acidity (TA), estimated independently on 15

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Derek W. Barchenger, John R. Clark, Renee T. Threlfall, Luke R. Howard and Cindi R. Brownmiller

, and the bronze selections were AM 01, AM 03, AM 15, and AM 26. The muscadines were once-over hand-harvested. Harvest date/maturity was based on soluble solids of 18% to 22% in 2012 and 15% to 18% in 2013 (as a result of differences in summer