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Harvey E. Arjona, Frank B. Matta, and James O. Garner Jr.

Vine-ripened yellow passion fruit (Passiflora edulis f. flavicarpa Deg.) were placed in styrofoam trays and wrapped with VF-60 plastic film and stored for 15 and 30 days. Wrapping prevented fruit weight loss while maintaining external appearance. Storage time contributed to quality loss of external appearance. Wrapping maintained fruit glucose and fructose content at 43 and 40 mg·ml-1 up to 15 days, respectively, and did not influence juice pH. Initial sucrose content of wrapped fruit declined 62% after 15 days in storage. Plastic film did not effectively modify O2 or CO2.

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Terry Bates and Justin Morris

data for ‘Concord’ grapevines at the Cornell Vineyard Laboratory in Fredonia, NY, and ‘Concord’ harvest date for the pruning study in Westfield, NY. Juice analysis. Harvest berry samples were further analyzed for juice pH, titratable acidity, and color

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S. Kaan Kurtural, Geoffrey Dervishian, and Robert L. Wample

percent TSS using a digital refractometer (PAL-1; Atago Co., Tokyo, Japan). Juice pH was determined with a glass electrode and a pH meter (model XL15; Fisher Scientific, Pittsburgh, PA). TA of each sample was determined by titrating to pH 8.2 with 0.1 N

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Kevin Lombard, Bernd Maier, Franklin J. Thomas, Mick O’Neill, Samuel Allen, and Rob Heyduck

19.9% (Vidal Blanc) to 24.6% (Chardonel), and ‘Chardonel’ consistently had the highest sugar content ( Table 5 ). Most cultivars fell within acceptable ranges for juice pH (between 3.0 and 3.8) as reviewed by Kodur (2011) . Red cultivar juice pH

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Carol A. Miles and Jaqueline King

two to three drops of the juice sample onto a digital refractometer that was equipped with automatic temperature compensation (Palm Abbe model #PA201; MISCO, Cleveland, OH). Juice pH was measured for each sample using a digital pH meter (Orion 3 Star

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Adam D. Karl, Michael G. Brown, Sihui Ma, Ann Sandbrook, Amanda C. Stewart, Lailiang Cheng, Anna Katharine Mansfield, and Gregory M. Peck

, Japan) and is reported as °Brix. Juice pH and TA were measured with an automatic titrator (Unitrode pH meter, 778 sample processor, and 800 Dosino dosing device; Metrohm, Herisau, Switzerland). A 5-mL juice sample was titrated against a 0.1 m NaOH

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Glenn C. Wright

Two lemon [Citrus limon (L.) Burm.] cultivar selection trials are being conducted at the Yuma Mesa Agriculture Center in Somerton, Ariz. Some selections in these trials include: `Allen Eureka', `Berna', `Cook Eureka', `Cascade Eureka', `Cavers Lisbon', `Strong Lisbon', `Femminello Comune', `Lapithkiotiki', `Limoneira 8A Lisbon', `Limonero Fino 49', `Monroe Lisbon', `Primofiori', `Santa Teresa', `Walker Lisbon', and `Villafranca'. Selections that have had superior yields include `Cascade Eureka', `Cook Eureka', `Strong Lisbon', `Limoneira 8A Lisbon', `Limonero Fino 49', `Primofiori', `Femminello Comune', and `Villafranca'. Fruit size data suggest that `Limonero Fino 49' has consistently good fruit size, and consistently larger fruit than `Limoneira 8A', the industry standard. `Cavers Lisbon' and `Femminello Comune' also have good fruit size. `Lapithkiotiki' also had large fruit size, but its shape was unacceptably elongated. We also found significant differences in peel thickness and juice pH among the selections. `Santa Teresa' had significantly lower juice pH and a thinner peel than some of the other selections under evaluation.

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Iva Suzanne Wilson, George Ray McEachern, and J Dan Hanna

Canopy management experiments of hedging and/or leaf pruning, were conducted in 1988 and 1989 to examine their effect on yield, quality and disease control of `Chenin Blanc ' grapes in Southeast Texas. Vines hedged and/or leaf pruned in May reduced bunch rot. In 1988 all three treatments had a significant lower juice pH at harvest than the control. The combination treatment also had a higher yield.

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Sohrab Davarpanah, Ali Tehranifar, Gholamhossein Davarynejad, Mehdi Aran, Javier Abadía, and Reza Khorassani

titration method (to pH 8.2 with 0.1 n NaOH), and results expressed as percentage of citric acid. Total soluble solids and juice pH were measured at room temperature using a digital refractometer and a digital pH meter, respectively. The TSS:TA ratio was

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Harvey E. Arjona, Frank B. Matta, and James O. Garner Jr.

Fruit growth (diameter) of purple passion fruit (Passiflora edulis Sims.) and maypop (P. incarnata L.) followed a sigmoidal growth curve. Passion fruit were larger than either greenhouse-grown or wild maypop fruit. Wild maypop produced larger fruit than greenhouse-grown maypop. Yellow passion fruit had the lowest percentage of pulp and the highest soluble solids concentration (SSC) and greenhouse-grown maypop had the lowest SSC among the four groups tested. Purple and yellow passion fruit had lower juice pH than maypop. Wild maypop fruit had the highest sucrose content and purple passion fruit had the lowest. Yellow and purple passion fruit juice had higher fructose and glucose contents than did maypop juice.