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For orange juice (OJ) use, although sugars and acids are essential for good taste, it is the volatiles that in fact determine the unique flavor of a cultivar ( Shaw, 1991 ). The hybrids between mandarin and sweet orange and their descendants
Early, mid-, and late-season grapefruit (Citrus paradisi Macf.) were treated with hot air at 46, 48, and 50C for 3, 5, or 7 hours to determine the effects of time and temperature on market quality. Early and late-season fruit were more easily' damaged by the higher temperatures than midseason fruit. Increased times at the lower temperatures had less of a deleterious effect on weight loss, loss of firmness and color, and susceptibility to scalding injury and fungal decay than did shorter times at the higher temperatures. Nevertheless, regression equations predicted that 3 hours at 48C or 2 hours at 49C would not adversely affec: market quality of early and midseason fruit. The suitability of these equations was verified through taste tests of Juice. It may not be possible, however, to raise the treatment temperature for late-season fruit above 47.5C without damaging the quality of juice from these fruit.
biaxial tensile tests such as were first described by Bargel et al. (2004) . In this test, an excised segment of the fruit surface is pressurized from its inner side. As a result, the segment bulges and its surface area increases thereby mimicking the
questionnaire and then trained through a series of tests that increased in complexity. These tests included identification of basic tastes using aqueous solutions at normal and threshold level concentrations followed by paired comparison, ranking tests, and
, phenological period, fruit yield, and the concentrations of key constituents in the fruit, such as tannins, anthocyanins, and resveratrol, all of which affect grape quality and taste by changing water balance relationships, gas exchange rates, and nutrient
necessary to develop superior-tasting tomato cultivars may be available in a large tomato breeding program. This is a matter of combining the proper components, which is not an easy task. Regardless, fresh-market tomatoes sold in supermarkets still garner
evaluation. Every fruit that was sliced into a cube (2 × 2 cm) was placed on a white plate and immediately presented to a tasting panel of 20 consumers who conducted a sensory evaluation. The same 20 participants assessed all of the cultivars. All of the test
anthesis and were immediately sampled raw and rated for both flavor and tenderness by an experienced taste-testing panel consisting of five individuals. Ratings for both flavor and tenderness were based on a 1–5 scale in which a rating of 1 = undesirable
a single gene, with more bitterness dominant to less ( Suribabu et al., 1986 ). Saponins, momordicosides K and L, as well as momordicines I and II cause the bitter taste ( Harinantenaina et al., 2006 ). A major part of plant breeding success has come
callogenesis and embryogenesis from ovules was done by using Duncan multiple range test ( Duncan, 1955 ) at P < 0.05. Nucellus-derived embryogenic callus was further maintained in petri dishes (100 × 15 mm) on H+H medium ( Grosser et al., 2010b ) supplemented