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Fruit quality characteristics
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In ebook "Recent developments in high pressure processing of foods" fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit.
130p
coduathanh1122
27-03-2024
2
1
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As a potential source of calcium and or minerals, the nutritional, physical, and sensory characteristics of biscuits enriched with baobab pulp were studied. The main objective of this study is to determine the ratio of incorporation of baobab fruit pulp flour with wheat flour for the production of a functional biscuit.
10p
viisac
23-09-2023
1
1
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Mango fruit plays an important economic role in Côte d’Ivoire as the third major exported fruit after banana and pineapple. The main issue of the mango value chain in Côte d’Ivoire is linked to poor agricultural practices and postharvest losses due to climateric characteristics of the fruit. The aim of this study was to investigate the efficiency of bioactive edible coating made of garlic extract and cassava starch as a novel approach to enhance the postharvest quality and shelf-life of Keitt mango fruit.
8p
viisac
23-09-2023
2
0
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In this work, we aimed to experimentally investigate the influences of the addition of passion fruit powder on finished bread characteristics, i.e., the quality and sensory perception, and the dough physical-chemical properties. The substitution rate of the passion fruit peel powder ranged from 5 to 20% of the wheat flour by weight.
8p
vicedric
08-02-2023
6
3
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The main goal of study "Prunus microcarpa: a potential rootstock for apricots" was to identify new dwarfing rootstocks for apricots that limit apricot tree height and size, without altering scion production or fruit characteristics. In this study, ‘Hacıhaliloğlu’, ‘Hasanbey’, ‘Kabaaşı’, and ‘Roxana’ apricot cultivars grafted on Prunus microcarpa — a potential rootstock for apricot — were investigated. Phenological, morphological, yield, and quality traits of apricot (Prunus armeniaca L.) cultivars grafted on Prunus microcarpa seedlings and apricot (P.
10p
lyhuyenthu
31-01-2023
3
2
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"Evaluation of morphological traits and fruit quality of Vietnamese pumpkin collection" with fiy Vietnamese pumpkin accessions were evaluated for agro-morphological characteristics and fruit quality. The experiment was continuously designed without replication. There was a remarkable variation in expression of leaf and fruit traits such as leaf size, fruit shape, fruit esh quality.
6p
tieuduongchi
24-10-2022
7
3
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This study aims to investigate the physical, chemical, rheological and sensorial properties of six common mango (Mangifera indica) cultivars in Egypt. These common cultivars were Alfonse, Sedeka, Awis, Sinara, Sukari and Zibdia. Weights of mango fruits ranged between 246.6 and 549.2 g.
8p
schindler
30-12-2021
9
0
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This study showed that the AV gel could be suitable for producing an edible film and coating with good physical characteristics such as low WVP (0.0037g/m2 .h.mmHg). AV's low WVP appeared to have a great impact on maintaining post-harvest quality especially reducing the percentage of weight loss of coated fruit during storage.
6p
mudbound
10-12-2021
10
1
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Edible coatings were produced using whey (30% and 60%) and glycerol. Samples were compared to a control (no coating), during storage at both temperatures. Storage at 10 °C improved the maintenance of the acerola colour, while storage at 5 °C increased the stability of vitamin C and decreased microbial growth (p ≤0.05). The application of edible coating reduced the total colour variation and degradation (a*) at both temperatures. The concentration of whey influenced significantly (p≤0.
7p
mudbound
10-12-2021
9
1
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This study was carried out to determine the effects of protected cultivation on the earliness, yield, and fruit quality characteristics of some low chill peach-nectarine cultivars grown in the eastern Mediterranean region of Turkey. Phenological observations, yield parameters, and fruit quality characteristics were investigated. The chilling durations as CH (chilling hours), CU (chilling unit), and heat accumulations were determined. The ‘Astoria’ cultivar reached the highest cumulative yield of 29.11 kg/tree and 38.72 t/ha, and fruit size was 131.89 g and 61.74 mm in protected cultivation.
12p
hanthienngao
30-11-2021
9
1
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The extraction of oil from passion fruit seeds with acetone, ethanol, ethyl acetate, isopropanol, and hexane was studied. The effects of the variables, namely type of solvent, material to solvent ratio, temperature, and extraction time, were investigated.
6p
chauchaungayxua12
09-07-2021
11
1
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The ripe fruit contain approximately 79.50 per cent moisture, 15.25 per cent dry matter, 3.20 per cent crude fibre and little amount of ash. The TSS varies from 10.5-14.5 per cent. Several volatile compounds including hydrocarbons, alcohol and carbonyls have been found to be responsible for the characteristic flavor of guava. The decrease in astringency with advancement of maturity is ascribed to polymerization of leuco-anthocyanins.
7p
trinhthamhodang11
27-04-2021
10
1
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The private seed producing companies and public institutes have released many varieties and hybrids with particular characteristics like high yielding, enhanced fruit quality, tolerance to biotic and abiotic stress etc. But we may not have all these characters in a single variety or hybrids, so, we can go for grafting where the best characters of both scion and rootstock could efficiently utilized. The selection of particular rootstock and scion material depends on purpose of grafting, environmental conditions and objective of experiment.
5p
caygaocaolon11
21-04-2021
16
1
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Organic agricultural techniques are utilized globally to protect our environment and prevent health issues resulting from pesticides and hazardous chemicals. Traits such as plant growth characteristics (leaves/plant and plant spread), yield characteristics (flower buds, fruits per plant and fruit yield tons/ha) and quality characteristics (juice content, total sugar content, vitamin C and specific gravity) were observed.
9p
nguaconbaynhay10
22-01-2021
7
2
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Seedling mango (Mangifera indica L.) with wide variations in its quality characteristics has been found in the vast tract of lower hills of HP (Himachal Pradesh). It has got tremendous potential for the production of various traditional products including pickle, since brining is an important interface between harvesting and pickle production, so studies were aimed to see the quality changes of mature green fruit from different locations of HP in brine.
10p
angicungduoc8
07-11-2020
12
1
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The present studies were under taken with the objective to develop RTS beverage from this underutilized mulberry fruit and to study effect of storage on its chemical constituents.
13p
angicungduoc8
07-11-2020
10
2
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This relevant context the present research was undertaken to study the effect of paclobutrazol on flowering as well as fruit characteristics of litchi cultivar ‘Bombai’ in the Gangetic alluvial region of West Bengal, India.
8p
nguathienthan8
20-10-2020
29
3
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The present study was conducted in the Department of Post Graduate And Research Center and Quality control lab, Rajendranagar, Hyderabad to synthesize the nano particles from selected fruits (papaya and black grapes) and vegetables (tomato & beet root) and physico chemical characteristics of extracted nano food colours (NFCs) was assessed.
7p
chauchaungayxua8
03-10-2020
11
1
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The aim of the present study was to test the effects of foliar spraying of KNO3, ethrel, potassium di-hidrogen phosphate, di-potassium hydrogen phosphate either alone or in combination of two or more on the flowering, yield, fruit quality characteristics of litchi fruits.
7p
cothumenhmong7
08-09-2020
8
1
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The experiment was carried out to assess the physico-chemical characteristics of custard apple fruits, standardization of pulp: water ratio and recipes for jam and to study the sensory qualities changes of jam during storage at ambient temperature. The experiment was done during the year 2016-17 in the Department of Fruit Science, College of Agriculture, IGKV, Raipur (C.G.).
11p
quenchua6
15-06-2020
14
1
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