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flavor, texture: Winter, spring, and summer. Flavor: Sixty-nine descriptors in 10 categories across 216 cultivars were documented. Pulp texture: Eleven descriptors across 44 cultivars were documented. Physical characteristics of fruit: Winter

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). The mature fruit of the edible fig has a somewhat tough skin, a whitish interior rind, and a sweet, gelatinous pulp comprised of the individual ripe drupelets. The seeds within the drupelets range from virtually nonexistent to subtly crunchy. FIG

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.3%), 1,4-pentadiene (20.8%), 2-methyl-1,3-buten-2-ol (10.7%), (Z)-3-hexen-1-ol (9.5%), benzaldehyde (6.7%), and hexyl-n-valerate (4.2%). Volatiles of the fresh pulp were found in greater number compared with heated fresh pulp ( Fig. 1 ). Table 2

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thorns ( Table 7 ; Fig. 1A ). The growth vigor of ‘TNG.22’ was strong ( Fig. 1B ) and the fruit shape was cylindrical. The peel color of mature fruit was yellow with orange-red ( Fig. 1C ) and the pulp color was yellow to golden. The pulp texture was

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for each ripeness/tissue type combination on each day. Amino acids. Patterns of change in amino acid content during fruit ripening were diverse in pulp ( Fig. 4 ) and peel ( Fig. 5 ) with some amino acids increasing or decreasing throughout ripening or

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pulp texture ( Table 6 ; Fig. 2 ), and reduced incidence of fruit physiological disorders ( Fig. 3 ). The storability of TNG.23 is as good as TNG.17. The fruit quality remains good in summer, unlike the current widely used cultivars in Taiwan

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ACS and ACO enzymes and as well as ACC content in pulp tissues during storage period. Reduction was more pronounced in 1-MCP-treated fruit stored in MAP ( Fig. 4 ), which shows that MAP exacerbates the effect of 1-MCP in the inhibition of ethylene

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Fruit quality is mainly a composite of color, texture, flavor, and nutrition. Flavor is the most important organoleptic factor for fruit quality. It has a major impact on the consumers’ preference ( Snyder-Derek et al., 2008 ). There are many

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peel and pulp had quadratic increases in Ca when treated with up to 5400 mg·L −1 foliar- and fruit-applied Ca ( Fig. 5A and C , respectively). Preharvest spraying of Ca to the fruit and leaves of strawberry ( Fragaria × ananassa ) also increased fruit

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; Lane, 1993 ). The original ‘RubyCrisp’ vine first fruited in 2010. The vine was selected in 2011 for its large berry size, hermaphroditic flowers, and excellent flavor and it was propagated for further trials as Ga. 8-1-338. Fig. 1. Pedigree of

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