نتایج جستجو برای: and fruit firmness as regards ph
تعداد نتایج: 17365760 فیلتر نتایج به سال:
The softening of fleshy fruits, such as tomato (Solanum lycopersicum), during ripening is generally reported to result principally from disassembly of the primary cell wall and middle lamella. However, unsuccessful attempts to prolong fruit firmness by suppressing the expression of a range of wall-modifying proteins in transgenic tomato fruits do not support such a simple model. 'Delayed Fruit ...
Softening is a characteristic of fruit ripening caused by oxidative action. The oxidized degree of membrane lipids and proteins in relation to production of reactive oxygen species (ROS) of postharvest banana fruit during softening were investigated. Firmness as an indictor of softening of banana fruit was also measured. Banana fruit firmness decreased markedly after 4 days of storage, which in...
fluorescence chemical sensors for the highly sensitive and selective determination of pb2+ , hg2+, co2+ and fe3+ ions in aqueous solutions are described. the ion sensing system was prepared by incorporating lipophilic ligand (l) as a neutral ion-selective fluoroionophore in the plasticized pvc membrane containing sodium tetraphenylborate or potasium tetrakis (p-chlorophenyl) borate as a liphoph...
A large-scale transcriptome analysis has been conducted using microPEACH1.0 microarray on nectarine (Prunus persica L. Batsch) fruit treated with 1-methylcyclopropene (1-MCP). 1-MCP maintained flesh firmness but did not block ethylene biosynthesis. Compared with samples at harvest, only nine genes appeared to be differentially expressed when fruit were sampled immediately after treatment, while...
effect of foliar spraying by humic acid on mineral leaf composition, yield and fruit quality of apple (malus domestica l. cv. ‘granny smith’) was studied. an experiment based on randomized complete design was conducted in khorramdare city of zanjan province. spraying of humic acid was conducted in four levels 0, 5, 10 and 15 mg/l on eight year-old ‘granny smith’ apples grafted on mm106 rootstoc...
In this experiment the response of persimmon fruit, cv. Karaj, to astringency removal by ethanol and the effects of this treatment on some important fruit characteristics were investigated. Fruits were harvested at three different dates and at each date based on the previous results, and then modified treatments were applied. The best ethanol astringency removal treatment in this study was 10 m...
6 Common techniques to monitor the quality of fruit at the time of harvest and in storage typically rely on destructive methods to measure physical properties such as firmness and hydration. The complex, inhomogeneous composition of most fruit mean that non-destructive ultrasonic methods for quality evaluation of fruit has typically been unsuccessful. A novel ultrasound method was developed whi...
The ripening behavior of the native American pawpaw (Asimina triloba (L.) Dunal.) fruit was studied immediately after harvest and after 1 month of 4 8C storage. Fruit were harvested at two different maturity stages. Fruit that were unripe (minimal softening evident) at harvest exhibited respiratory and ethylene climacterics at 3 and 5 days postharvest, respectively, at ambient temperature, and ...
Citrus fruit quality preserve the post harvest cause marketability increased. In this research, the effect of putrescin and gibberellic acid concentrations on storage life of sweet orange fruit (Hamlen cultivar) was studied to in factorial design (3*3*6=54)based on randomized complete block with six replications. Putrescin at three concentrations( 0, 1 and 2 mM) and three level of gibberellic ...
Quality control on fruits requires reliable methods, able to assess with reasonable accuracy and possibly in a non-destructive way their physical and chemical characteristics. More specifically, a decreased firmness indicates the presence of damage or defects in the fruit or else that the fruit has exceeded its “best before date”, becoming unsuitable for consumption. In high-value exotic fruits...
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