In order to clarify the influence of the rootstock cultivar and fruit storage on the texture of cucumber (Cucumis sativus L.) fruit, we examined the physical properties of the fruit, i.e., flesh firmness, placental firmness, skin toughness, and the crispness index. Cucumber fruits from own-rooted plants and from plants grafted onto the three rootstock cultivars of ‘Shin-tosa’ (Cucurbita maxima ...

BACKGROUND Fruit texture is a primary selection trait in southern highbush blueberry (SHB) breeding to increase fresh fruit postharvest quality and consumer acceptance. A novel crisp fruit texture has recently been identified among SHB germplasm. In this study, we developed a common set of descriptors that align sensory evaluation of blueberry fruit texture with instrumental measures that could...

The characteristics of fruit ripening and expression of ripening-related genes were investigated in epi, an ethylene overproduction mutant of tomato (Lycopersicon esculentum Mill.). The epi produces apparently more ethylene than its wild type VFN8 at every stage of vegetative and fruit growth and ripening; compared to VFN8, the epi fruit showed higher CO2 evolution, faster descending of chlorop...

leaf analysis is a general method of estimating the fertilizer needs in fruit trees, but there exists a limited correlation between it and fruit quality. throughout the present study, fruits were harvested 10 weeks following full bloom and at the commercial maturity (6.2 brix) stages from thirteen different commercial kiwifruit orchards that had been fertilized with different fertilizers, the e...

This paper is an investigation of positive elements in a Banach algebra. Under the firmness of the state space of a Banach algebra, it is shown that even powers of positive Hermitian elements are in fact positive.

effect of sucrose replacement with date syrup powder on physiochemical properties of sponge cake such as specific gravity, volume, apparent density, solid density, porosity, symmetry, moisture content, water activity, crust color and textural firmness was studied. batter specific gravity of the control sample was higher than that of other samples. sucrose replacement with 100% of date syrup pow...

A study was done on the feasibility of inulin, a fructooligosaccharides with the health benefits of prebiotic, as partial sugar replacer in “kaya” by investigating the effects of different substitution levels (0%; control, 10%, 30% and 50%) on the sensory properties. The samples were investigated by 10 descriptive panelists for colour, sweetness, smoothness, firmness, adhesiveness and spreadabi...