INTRODUCTION Firmness and titratable acidity retention in 'Fuji' and 'Braeburn' apples is enhanced by controlled atmosphere (CA) storage (Elgar et al., 1998, Argenta et al., 2002). However, these cultivars are susceptible to development of internal browning with characteristics of CO2-related injuries including brown-heart and cavities in the flesh (Meheriuk et al., 1994; Elgar et al., 1998). T...

some physical properties and chemical compositions of two cultivars (semsouri and shahabadi) of cantaloupe studied during four different stages of maturity from fruit set to completely ripe. the physical properties investigated were the geometric mean diameter (gmd), specific gravity (sg), mean firmness (mf), rind, seed (%) and flesh (%). the chemical compositions were brix, titrable acidity (t...

Salinity is an important factor in reduced cucumber yield and quality. Grafting on the resistant rootstock could keep growth near to optimum condition. The aim of the present research is to investigate the characteristics of different rootstocks on physiology and fruit characteristics of cucumber. Treatments were rootstocks [Rn: Nongrafted (Cucumis sativus v. DAVOSII), Rt: Tanbal (Cucurbita max...

Kiwifruit is an excellent model in which to study events in the cell wall that lead to fruit becoming soft. In kiwifruit, softening can be separated into distinct phases, with the phase associated with the most extensive and rapid loss of firmness being well-separated temporally from that associated with the respiratory climacteric and ethylene production. This contrasts with tomato, avocado, a...

Rates of nitrogen application were studied in relation to commercial yield and fruit quality of cucumber plants (Cucumis sativus L. cv. Bunex). All plants were grown under controlled conditions in a greenhouse. Treatments consisted of the application of N as KNO3 (N1, 2.5 g m-2; N2, 5 g m-2; N3, 10 g m-2; N4, 20 g m-2; and N5, 40 g m-2). The fruits of cucumber from the N3 and N4 treatments were...

The composition of pickling cucumbers varied with fruit size, which affected buffer capacity, sugar utilization, terminal pH, and texture of the fermented fruit. We found that as cucumber size increased (from less than 27 to 51 mm in dia), malic acid, pH, buffer capacity, and dry matter content decreased, and glucose and fructose contents increased. Fruit firmness and bloater damage were greate...