The titratable acidity of the locular and pericap portions of tomato fruits (incipient color stage) was determined before and after storage at 38°, 45°, or 50°F for 4 or 8 days. Acidity measurements were also made on similar fruits held at the above temperatures for 0, 4, or 8 days followed by 6 days at 70°.
The pericap and locular portions of fruits stored for 4 and 8 days at low temperatures had a higher titratable acidity after ripening than control fruits ripened without prior chilling. The per cent decrease in acidity during ripening was greatest for the unchilled fruit and least for the fruits chilled for 8 days. The pattern was the same for the 3 temperatures. There was an increase in acidity of fruits after 4 days of storage.
Water extracts of dry leaf tissues from a selected McIntosh apple clone were analyzed by titration with sodium hydroxide and by atomic absorption spectrophotometry. It was shown that titratable acidity decreases during the period July 4 - August 1 and increases as the season advances beyond August 1. The data suggest that calcium and magnesium which accumulate may be the principal cations associated with bases involved in the buffer system to maintain a relatively constant pH in the leaf. It is theorized that changes in leaf pH may be a major factor in the damage characteristic of certain mineral deficiencies in apples.
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
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
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
, 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
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
Peach ( Prunus persica ) are climacteric fruit and may ripen quickly with production of ethylene ( Hayama et al. 2006 ) and changes of many fruit characteristics such as size, weight, color, firmness, soluble solid content (SSC), titratable
. 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
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