Firmness and physicochemical properties of 2 Chinese cherry (Prunus pseudocerasus L.) cultivars (soft cultivar "Caode" and crisp cultivar "Bende") at unripe and ripe stages were investigated, and the qualitative and quantitative information about sodium carbonate-soluble pectin (SSP) nanostructures was determined by atomic force microscopy (AFM). The lengths and widths of the cherry SSPs are ve...

The objective of this study was to evaluate the chemical, sensory properties and stability of a functional soy product with soy fiber and fermented with probiotic kefir culture. The product was characterized by the chemical composition, color and sensory analysis. The stability of the product was evaluated by pH, acidity, viscosity, firmness, syneresis measurements and cells counts. The functio...

This study aimed to determine physicochemical parameters for obtaining prediction equation in order to evaluate the postharvest quality of tomatoes (Solanum lycopersicum L.). A imaging system was used to measure L*a*b* color space. In tomatoes (variety Caiman) were evaluated weight loss, oBrix, pH, titrable acidity, firmness and oHue over 17 days of storage. The experimental results demonstrate...

'Early Rich', 'Royal Glory', 'Sweet Dream(cov)', and 'Elegant Lady' peaches were stored at -0.5 °C for up to 40 days and then subjected to ripening at 20 °C for up to 3 days. Firmness, soluble solids content (SSC), titratable acidity (TA), color, consumer acceptance, and volatile compounds were then determined. The observed physicochemical changes included a significant decrease in firmness dur...

The @em of harvest maturity andprocessing variables on heat penetration times, firmness, and drained weight of Halley Bos 3155 cv diced tomatoes were evaluated. Core andflesh tissue of green and red tomatoes were cut into cubes (1.27 or 1.91 cm per side), calcium treated, and processed at either 90.5 or 96. I C. Water and tomato juice were used as processing and cooling mediums. Heat penetratio...

This work was carried out during two successive seasons (2009) and (2010) to examine the response of Florida Prince peach fruits to some pre-harvest treatments i.e. chitosan at 0.5 and 1.0% and CaCl2 at 2 and 4 % as well as their combinations on some fruit quality parameters under cold storage . Fruit weight loss (%), decay (%) and T.S.S.(%) of Florida Prince peach fruits were increased in most...