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John A. Barden and Michele E. Marini

Abbreviation: SSC, soluble solids concentration. We gratefully acknowledge partial financial support from the Rootstock Research Foundation of the International Dwarf Fruit Tree Assn. The cost of publishing this paper was defrayed in part by the

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T.E. Young, J.A. Juvik and J.G. Sullivan

Abbreviation: SSC, soluble solids concentration. This research-was supported by the Illinois Agr. Expt. Sta. Urbana, as part of Hatch Project 65-0348 (JAJ). The cost of publishing this paper was defrayed in part by the payment of page charges. Under

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Vito Miccolis and Mikal E. Saltveit Jr

Abbreviations: L: D, length: diameter, SSC, soluble solids concentration. 1 Former visiting scientist, Instituto di Agronomia, Univ. of Bari, Bari, Italy. The cost of publishing this paper was defrayed in part by the payment of page charges. Under

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Ken Takahata and Hiroyuki Miura

High concentration of soluble solids such as sugar is an important element of tomato fruit quality. The sugar or dry matter concentration of tomato fruit varied between cultivars ( Simandle et al., 1966 ), but could be increased by salt or water

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P.R. Johnstone, T.K. Hartz and D.M. May

returned to ambient room temperature (21 °C) overnight before quality determinations were made. Flesh firmness and soluble solids concentration (SSC) of each fruit were determined; Ca concentration of fruit was measured at harvest only. From each fruit, an

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Jordan L. Hartman, Penelope Perkins-Veazie and Todd C. Wehner

with soluble solids content (SSC) ( Akashi et al., 2017 ; Fish, 2014 ). Akashi et al. (2017) also described a bimodal accumulation pattern of citrulline, with peel (4.4 ± 0.8 g/kg) having the highest content on a FW basis compared with heart (2.4 ± 0

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Edgar L. Vinson III, Floyd M. Woods, Joseph M. Kemble, Penelope Perkins-Veazie, Angela Davis and J. Raymond Kessler

In the United States, watermelon fruit quality is based on absence of external defects (odd shapes, sunburn, injury) and internal quality of high soluble solids (SS) (greater than 10%), full pink to red color flesh, and crisp, non-mealy texture

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Chieri Kubota, Mark Kroggel, Mohammad Torabi, Katherine A. Dietrich, Hyun-Jin Kim, Jorge Fonseca and Cynthia A. Thomson

accepted that tomato fruit with greater TSS is more flavorful. Total soluble solid concentration is affected by water content in fruit and can be increased by limiting water transport to the fruit by growing the plant under lower (more negative) water

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David Wees, Philippe Seguin, Josée Boisclair and Chloé Gendre

from Environment Canada (2014) as data for Sainte-Anne-de-Bellevue were missing for part of 2011. The concentration of soluble solids in uncured storage roots was determined in 2012 based on the methodology of Grube (2007) . Cubes of sweetpotato

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Satoru Motoki, Hiroaki Kitazawa, Tomonori Kawabata, Hiroaki Sakai, Ken-ichi Matsushima and Yasunori Hamauzu

70 °C. Two sets of three spears were analyzed for each spear length at harvest or for each spear section. Soluble solids content. The SSC per FW was calculated from measurements of juice extracts using a digital refractometer (PR-101; ATAGO, Tokyo