نتایج جستجو برای: titratable acidity and ph
تعداد نتایج: 16857338 فیلتر نتایج به سال:
This research studied the feasibility of making rapid measurements of the soluble solids contents (SSC) and acidity of ‘Fuji’ apple (Malus domestica Borkh. cv. Fuji) fruit. FT-NIR spectra were recorded in the interactance mode, using fiber optics and a special sample holder. Calibration models related the FT-NIR spectra to SSC, titratable acidity (TA) and available acidity (pH) and were develop...
effect of different fruit position on postharvest quality of f1 hybrid redfleshed watermelon hi-u 16 was examined. in this study only one main vine was trained and maintained. the plants were allowed to set three fruits naturally at the first (8th - 11th nodes), second (13th - 16th nodes) and third (18th - 21th nodes) position. fruits were harvested at 35 days after anthesis. fruit weight, diam...
heteropoly acids (hpa) and their salts have advantages as catalysts which make them both economically and environmentally attractive, strong br?nsted acidity, exhibiting fast reversible multi-electron redox transformations under rather mild conditions, very high solubility in polar solvents, fairly high thermal stability in the solid states, and efficient oxidizing ability, so that they are imp...
in this study, the effectiveness of chitosan coating treatment to control weight loss and maintaining fruit quality of apricot was investigated. fruits were coated with 0.25%, 0.5% and 0.75% chitosan as well as distilled water (control). following treatments, fruits were stored at 0?c and 80 ? 2% relative humidity for 25 days. the weight loss, total soluble solids (tss), titratable acidity (ta)...
Application of polyamines has been reported to improve shelf life in different fruits. In this research the effect of different concentrations of putrescine with hot water on postharvest life of kiwifruit (Actinidia deliciosa cv. Hayward) at 0 ± 0.5°C was studied. Fruits were treated with putrescine (0, 1 and 2 mmol/L) and stored for 16 weeks. Fruit quality attributes assessment including firmn...
ty, lactic acid bacterial count, and sensery properties. Kimchi sainples treated with pressurized C02 had relatiyely a higher pH value, lower titratable acidity, and smaller lactic acid bacterial population than the untreated sample. A sensory eyaluation showed that the soumess alld overall acceptability of trettted kimchi were better than those ef the contro]. The color, flayor and texture wer...
Effect of traditional fermentation on pH, titratable acidity, proteins, amino acids, and sugars contents three local sorghum cultivars namely Hamra, Biadah Shahla used in making khamir bread were investigated. During 24 fermentations, the pH fermented dough dropped sharply this was coincided with increase total acidity. Fermentation found to cause no significant change protein content cultivars...
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