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Shengrui Yao

Shan, 2010 ). The objective of this study was to investigate the unique fruit development of ornamental ‘Teapot’ jujube. Materials and methods In this experiment, two trees of 1-year-old ‘Teapot’, as well as 7-year-old ‘Li’ and ‘Lang’ with one tree each

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

) and fruit development period (FDP) ( Andersen and Sherman, 1994 ; Rouse and Sherman, 1989a ; Topp and Sherman, 1989b ; Weinberger, 1948 ) can be affected by temperature during fruit development. Overall, higher temperatures during early fruit

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Raquel Enedina Medina-Carrillo, Samuel Salazar-García, Jorge Armando Bonilla-Cárdenas, Juan Antonio Herrera-González, Martha Elva Ibarra-Estrada, and Arturo Álvarez-Bravo

highest ambient temperatures during fruit development ( Salazar-García et al., 2016 ). PCs are involved in the adaptation of plants to the environment, in particular, their protective role against excessive solar radiation ( Alonso-Amelot et al., 2004

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Lisa Tang, Sukhdeep Singh, and Tripti Vashisth

poor juice quality ( Baldwin et al., 2010 ; Bové, 2006 ; Johnson et al., 2014 ). Furthermore, HLB increases the incidence of preharvest fruit drop, which refers to the abscission of physiologically mature fruit (at the stage III of fruit development

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Wenjing Guan, Xin Zhao, and Donald J. Huber

were recorded. The harvest dates of fruit developed from the labeled female flowers were recorded. Fruit development durations were calculated on 15–22 fruit per plot. These numbers were averaged for statistical analysis. Consumer sensory analysis was

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Lee Kalcsits, Gregory van der Heijden, Michelle Reid, and Katie Mullin

during fruit development. Rosen et al. (2006) used strontium as a tracer analog for Ca to measure the absorption potential of Ca testing early and late season applications in addition to the frequency of application. There are limits in the use of

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Roisin McGarry, Jocelyn A. Ozga, and Dennis M. Reinecke

Saskatoon fruits, an emerging horticultural crop across the Canadian prairies, vary greatly in size among cultivars. In this study, we compare fruit development patterns among large, medium, and small fruited cultivars of saskatoon, and assess the role of seed number and pedicel diameter on fruit size. Fruit growth patterns of four cultivars (Thiessen, Northline, Regent, and Smoky) were determined from weekly measurements of fruit diameters and fresh and dry flower/fruit weights during two consecutive growing seasons. The developmental patterns of fruit growth determined using the above criteria were similar among cultivars and between years. At maturity, the largest fruits (fresh weight) obtained were from cv. Thiessen, followed by `Northline', `Smoky', and `Regent', in descending order. Pedicel diameters (one week prior to maturity) correlated linearly with increasing fruit diameter and fresh weight. At maturity, seed number per fruit correlated linearly with increasing fruit weight. Thiessen contained significantly more seeds per fruit (4.6) than `Northline' (3.7), `Smoky' (3.2), and `Regent' (3.2).

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Avinoam Nerd and Yosef Mizrahi

Changes occurring during fruit ripening and duration of fruit development were studied in Selenicereus megalanthus (Scum. ex Vaupel) Moran (yellow pitaya), a climbing cactus grown in protected structures at three sites in the Israeli Negev desert. During ripening, peel color turned from green to yellow, fruit dimensions slightly changed, and pulp content markedly increased. Total soluble solids and soluble sugars in the pulp increased, while starch content decreased. Acidity decreased at the last stage of ripening. Fruit in which most of the peel area had turned yellow (stage 4) were given the highest taste grade by a panel of tasters. Measurements of ethylene and CO2 evolution indicated that fruit was nonclimacteric. The mean number of days from anthesis to fruit of stage 4 was negatively correlated with the mean of the maximum and the minimum temperatures during the growth period. Daily accumulation of heat units (HUs) was calculated as the difference between daily mean temperature and a base temperature of 7 °C. Sum of HUs for the period from anthesis to ripening was 1558±12 HUs.

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Xavier Vallverdu, Joan Girona, Gemma Echeverria, Jordi Marsal, M. Hossein Behboudian, and Gerardo Lopez

fruit development when pit hardening occurs (Stage II) has been considered an adequate period for applying DI in peach ( Behboudian et al., 2011 ). Besides saving of water, DI during Stage II reduces excessive tree vigor, maintains the yield, and may

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Annick Moing, Christel Renaud, Monique Gaudillère, Philippe Raymond, Philippe Roudeillac, and Béatrice Denoyes-Rothan

As genetic factors affect strawberry (Fragaria ×ananassa Duch.) fruit development and quality, changes in metabolite concentrations were studied during fruit development of four strawberry cultivars grown in the field: three commercial cultivars (Capitola, Elsanta and Dover) and a genotype from Centre Interrégional de Recherche et d'Expérimentation de la Fraise, France (`CF1116'). Major and minor metabolites changed with development. The two strawberry cultivars with the highest starch content at early stages, `Capitola' and `Elsanta', also had the highest fruit weight at harvest. There was no correlation between strawberry weight and osmolarity. At maturity, significant differences were observed among cultivars for most of the metabolites studied. `Capitola' and `Elsanta' responded similarly for most measured variables. `CF1116' was characterized by high juice osmolarity and high sucrose, inositol, glutamine, arginine and alanine concentrations, and low citrate and malate concentrations. `Dover' was characterized by a high galactose concentration and low asparagine and alanine concentrations. Organic acid differences among cultivars appeared early during development, while differences in soluble sugars appeared during maturation. The developmental pattern of each amino acid varied among cultivars. Timing of the biochemical differences observed among cultivars provides some information on their metabolic origin.