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Robert E. Paull, Gail Uruu, and Nancy Jung Chen

harvest date. Variation of fruit acidity and sweetness are associated with the clone used, fruit maturation, growing conditions, and season ( Bartholomew and Paull, 1986 ; Bartolome et al., 1995 ; Dorey et al., 2016 ; Py et al., 1987 ; Saradhuldhat and

Open access

Shanthanu Krishna Kumar, Nathan Wojtyna, Laura Dougherty, Kenong Xu, and Gregory Peck

Although fresh market apples comprise the majority of global apple ( Malus ×domestica ) production, cider apples have been of particular interest recently because their higher acidity and tannin content (a group of polyphenols with bitterness and

Free access

Connie N. Johnson, Paul R. Fisher, Jinsheng Huang, Richard P. Vetanovetz, and William R. Argo

.S. fertilizer industry to quantify the potential of a fertilizer to change soil acidity or alkalinity. The reported PM value for an acidic fertilizer, in units of calcium carbonate equivalents (CCE) of acidity per unit weight of fertilizer, refers to the CCE

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Ka Yeon Jeong, Paul V. Nelson, Carl E. Niedziela Jr., and David A. Dickey

It is relatively easy to set the initial target pH of a root substrate by matching lime type and rate with the acidity of the substrate components. The challenge lies in maintaining this target pH throughout crop production. Factors that impact pH

Free access

Paul R. Fisher, William R. Argo, and John A. Biernbaum

.8123; NO 3 -N 0.0713, 0.2746, and –0.1296; and urea-N –0.2038, –0.1445, –and 0.2711 for impatiens, petunia, and pelargonium, respectively. The parameters for meq of acidity or basicity per mmol showed that NH 4 -N tended to be strongly acidic, urea

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Alan Chambers, Pamela Moon, Yuqing Fu, Juliette Choiseul, Jinhe Bai, Anne Plotto, and Elizabeth Baldwin

replicates per accession were analyzed using combined samples from multiple harvests. Acidity. Acidity was measured using an Atago Pal-Easy ACID F5 on the strawberry setting (Atago USA). Samples from individual plots for each harvest at weeks 10, 11, and 12

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Christina M. Bavougian, Paul E. Read, Vicki L. Schlegel, and Kathryn J. Hanford

. Therefore, this study was designed to determine if chemical composition of ‘Frontenac’ fruit is influenced by light intensity within the canopy. In addition to soluble solids, pH, and titratable acidity, we measured total phenolic and flavonoid

Open access

Sai Xu, Huazhong Lu, Xu Wang, Christopher M. Ference, Xin Liang, and Guangjun Qiu

Internal flavor is one of the most important factors affecting the commodity value of fruit, mainly involving TSS content and acidity ( Wei et al., 2021 ). However, fruit internal flavor can be uneven as a result of being affected by a series of

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David Obenland, Sue Collin, James Sievert, and Mary Lu Arpaia

Scientific, Buffalo, NY) and TA by titration with 0.1 N NaOH to a pH of 8.2 using a Radiometer TitraLab 80 (Lyon, France). Acidity was expressed as the percentage of citric acid. The portion of each fruit to be tasted was cut into six small wedges and served

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Hiroko Hamada, Keisuke Nonaka, Terutaka Yoshioka, and Masahiko Yamada

important to broaden the range of maturation time to obtain cultivars adapted to a wide range of growing seasons; the availability of such cultivars would improve profitability and allow optimization of labor allocation. Acidity, which decreases as fruit