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Paul M. Chen, Diane M. Varga and Eugene A. Mielke

Abbreviations: EJ, extractable juice; FF, flesh firmness; SSC, soluble solids concentration; TA, titratable acidity. Oregon State Agricultural Experiment Station Technical Paper no. 9834. This study was supported by the Winter Pear Control Committee

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Mikal E. Saltveit Jr. and Abdel R. Sharaf

Abbreviations: SSC, soluble solids concentration; TA, titratable acidity. 1 Visiting scientist from the Horticulture Dept., Ain Shams Univ., Shobra El-Khama Cairo. The cost of publishing this paper was defrayed in part by the payment of page charges

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Sofia Caretto, Angelo Parente, Francesco Serio and Pietro Santamaria

regarding K effects on important quality traits of tomatoes such as reducing sugar and vitamin E contents. The aim of the present study was to investigate how K and genotype can influence reducing sugar, titratable acidity, and vitamin E content of tomato

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Valeria Sigal Escalada and Douglas D. Archbold

, 1989 ; Klein and Lurie, 1990 ). Heat treatments have decreased firmness loss and maintained a higher soluble solids:titratable acidity ratio in apples after regular cold storage ( Klein and Lurie, 1992 ; Lurie and Klein, 1992 ; Porrit and Lidster

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Michele Warmund, Misha Kwasniewski, Janelle Elmore, Andrew Thomas and Koushik Adhikari

of this study were to identify and evaluate aroma, flavor, and mouthfeel attributes of juice from six elderberry cultivars using descriptive sensory analysis and to compare juice color and composition (soluble solids, pH, and titratable acidity

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Hiroshi Iwanami, Shigeki Moriya, Nobuhiro Kotoda, Sae Takahashi and Kazuyuki Abe

. Fruit quality is defined comprehensively by appearance, texture, flavor, and the absence of physiological disorders. Delayed loss of firmness and titratable acidity (TA) are the most important indicators for evaluating apple storage practices. Therefore

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Larry E. Schrader, Jianguang Zhang, Jianshe Sun, Jizhong Xu, Don C. Elfving and Cindy Kahn

atmosphere (RA) cold storage associated with increasing severity of sunburn browning of apples. We compared flesh firmness, soluble solids concentration (SSC), titratable acidity (TA), and the ratio of SSC to TA (SAR) in apples with different classes of

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Céline Jouquand, Craig Chandler, Anne Plotto and Kevin Goodner

homogenate (≈50 mL) was poured into centrifuge tubes for analysis of titratable acidity and soluble solids content and all vials and tubes were frozen at –20 °C until analysis. This procedure was replicated four times for each selection. Titratable

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Vance M. Whitaker, Tomas Hasing, Craig K. Chandler, Anne Plotto and Elizabeth Baldwin

disease resistance ( Chandler et al., 2009a , 2009b ). Other traits influencing flavor perception such as soluble solids content (SSC), titratable acidity (TA), individual sugars and acids, and volatile compounds have been selected only indirectly by

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Fan-Hsuan Yang, David R. Bryla, Scott T. Orr, Bernadine C. Strik and Yanyun Zhao

analyzed for soluble solids (°Brix), titratable acidity, and the total content of phenolics and monomeric anthocyanins. The frozen samples were thawed and pureed in a blender and measured for soluble solids using a temperature-compensated refractometer (PAL