The postharvest quality of tomato fruit harvested at the pink stage and dipped in 3 different concentrations of CaCl2 for different dip times (30, 20 and 10 minutes) were studied. Tomato fruits dipped in 6% CaCl2 for 30 and 20 minutes retained significantly (P < 0.05) higher level of firmness, titrable acidity and vitamin C than fruits dipped in 2% CaCl2 and the control. The calcium chloride tr...

BACKGROUND Hyperspectral reflectance and transmittance sensing as well as near-infrared (NIR) spectroscopy were investigated as non-destructive tools for estimating blueberry firmness, elastic modulus and soluble solid content (SSC). Least squares-support vector machine models were established from these three spectra based on samples from three cultivars viz. Bluecrop, Duke and M2 and two harv...

Berry firmness is one of the most important quality traits in table grape production and, consequently, a key aspect for table grape breeding programs. To identify the genes determining the berry firmness in grapes, a progeny of Ruby Seedless × Sultanina (n = 137) was evaluated during three consecutive seasons. Results showed that even though the heritability was ~90%, season had an important e...

The physiological basis for host antibiosis or nonpreference to a quarantine pest is often not understood. Studies are needed on the mechanisms that impart resistance to better understand how resistance might fail. Experiments were conducted to examine the infestability of 'Sharwil' avocados by oriental fruit fly, Bactrocera dorsalis (Hendel), and Mediterranean fruit fly, Ceratitis capitata (Wi...

Multispectral imaging with 19 wavelengths in the range of 405-970 nm has been evaluated for nondestructive determination of firmness, total soluble solids (TSS) content and ripeness stage in strawberry fruit. Several analysis approaches, including partial least squares (PLS), support vector machine (SVM) and back propagation neural network (BPNN), were applied to develop theoretical models for ...

One major problem with frozen fruits is a loss of texture. Therefore this study investigated the effects of the freezing process on the freezing profiles, texture, and drip loss of apple, mango, cantaloupe, and pineapple fruit samples. All frozenthawed fruits varied in these three properties because of diversity in the fresh fruits. Mango had the highest total soluble solids content and the low...

Crisp bread, as a new type of bread, had a stronger hardness, fracturability and a finer texture compared with the tradition hard bread. The objective of this study was to test whether Sodium Stearoyl Lactylate could change the microstructure of dough and improve the texture of crisp bread. Two probes used were P/2 and P/2N and these graphs were calculated by several means. Results of these cal...

An overview of the acrylamide content in commercial biscuits and bread derivatives (bread sticks, bread crust, crackers) marketed in Spain is presented. Acrylamide was determined by stable isotope dilution LC-MS with an LOQ of 30 microg kg(-1). Acrylamide content ranged from <LOQ-2085, <LOQ-151, <LOQ-296 and <LOQ-323 microg kg(-1) for biscuits, crisp bread, crackers and bread sticks, respective...