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Steven M. Todd, Van-Den Truong, Kenneth V. Pecota and G. Craig Yencho

experiment. This was followed closely by females, with males and SCA having much smaller effects ( Table 2 ). Table 2. Analysis of variance of fresh yield, dry matter content, dry matter yield, total monomeric anthocyanin content, and anthocyanin yield in a

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Mark Lefsrud, Dean Kopsell, Carl Sams, Jim Wills and A.J. Both

plant material for human health within supplement markets, the purpose of this study was to determine the effect of drying conditions on water content, measured dry matter content, and stability of pigments (carotenoids and chlorophylls) in kale and

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K.H.S. Peiris, G.G. Dull, R.G. Leffler and S.J. Kays

Spatial variation in soluble solids content (SSC) of fruits of apple (Malus ×domestica Borkh. cv. Red Delicious), cantaloupe (Cucumis melo L. Cantaloupensis group), grapefruit (Citrus paradisi Macf. cv. Indian River Ruby Red), honeydew melon (Cucumis melo L. Inodorus group), mango (Mangifera indica L. cv. Hayden), orange (Citrus sinensis L. Osbeck. cv. Valencia), peach (Prunus persica L. Batsch. cv. Windblow), pineapple (Ananas comosus L. Merr. cv. Kew) and tomato (Lycopersicon esculentum Mill.), and of bulbs of onion (Allium cepa L. Cepa group) and in dry-matter content (DMC) of potato (Solanum tuberosum L. cv. Russet Burbank) tubers was measured along three directional orientations (i.e., proximal to distal, circumferentially midway along the proximal to distal axis, and radially from the center of the interior to the outer surface). The pattern and magnitude of constituent variation depended on the type of product and the direction of measurement. Radial and proximal to distal variation was greater than circumferential variation in all the products tested. Honeydew had the highest radial variation with a SSC difference of 6.0 % and a cv of 22.8%, while tomato displayed lower radial variation with a cv of 1.0%. Pineapple had a proximal to distal SSC difference of 4.6% with a cv of 13.8%, while the difference in tomato was 0.6% with a cv of 5.1%. Circumferential variation of SSC in all products tested was <2% with cv ranging from 1.1% to 3.8%. The results confirm that considerable constituent variability exists within individual fruit and vegetable organs. This variability may affect the accuracy of calibration equations and their prediction capability. Therefore, within-unit constituent variability should be meticulously assessed when an NIR spectrometric method is being developed for the nondestructive quality evaluation and sorting of a product.

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Mildred N. Makani, Steven A. Sargent, Lincoln Zotarelli, Donald J. Huber and Charles A. Sims

and bioyield force was recorded. Dry matter content (wet weight basis) was determined from a 20-mm thick longitudinal slice, separated into periderm and pulp tissue, and dried at 65 °C for 48 h. Three, 20-mm thick, longitudinal slices (one per

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Lucia E. Villavicencio, Sylvia M. Blankenship, G. Craig Yencho, Judith F. Thomas and C. David Raper

, PG and PME activities, lignin and dry matter content of the root periderm, length, weight, and diameter of storage roots, dry matter content of the biomass (leaves and stems), and yield of storage roots. There were six plants per treatment, and a

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Ayse Coban, Yelderem Akhoundnejad, Sultan Dere and H. Yildiz Dasgan

the total dry matter content of tomatoes. After weighing, the fruits were divided into four pieces and put in a 65 °C oven until the dry weight reached a constant weight. When the fruits were completely dried, they were weighed with the balance (BG802

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A. Maaike Wubs, Yun T. Ma, Ep Heuvelink, Lia Hemerik and Leo F.M. Marcelis

measured. Dry weight of fruit was obtained by drying the fruit in the oven for 48 h at 105 °C. These measurements were used to obtain a relationship between fruit dry matter content and fruit age. Selecting flowers for measurements of fruit growth curves

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Martin P.N. Gent

( Gruda, 2005 ). A study of the seasonal variation in lettuce crops grown in a greenhouse found the concentrations of nitrate decreased and sugars increased from winter to summer ( Drews et al., 1995 ). Another study found dry matter content (the ratio of

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Nancy J. Chen, Marisa M. Wall, Robert E. Paull and Peter A. Follett

significantly higher than 12%, and fruit harvested at this level may be immature, with a watery taste and rubbery texture. Avocado oil content is highly correlated to fruit dry matter content ( Lee et al., 1983 ). As fruit mature, the percentage of dry matter

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Simona Proietti, Stefano Moscatello, Fiorella Villani, Federica Mecucci, Robert P. Walker, Franco Famiani and Alberto Battistelli

.1 g to 3.3 g, whereas the flesh DM content ranged from 18.1% to 24.8% ( Table 2 ). Fig. 1. Fruit fresh weight (g) ( A ) and flesh dry matter content (%) ( B ) of sour cherry fruit collected in different geographical areas of the region of Umbria