نتایج جستجو برای: higher total acidity

تعداد نتایج: 1645245  

Journal: :journal of agricultural science and technology 2011
c. r. rodríguez pleguezuelo v. h. duran zuazo j. l. muriel fernández d. franco tarifa

mango (mangifera indica l.) production is on the rise in various subtropical zones throughout the world. the cultivation of this fruit tree is feasible along the coast of granada, where some 1,500 ha are presently grown. in 2006, the eu exported 118 thousand tonnes of mangoes at a value of 131 million euros. this study was conducted to assess the physico-chemical quality characteristics of some...

Aril browning threatens production, consumption, and exports of pomegranates, because affected fruit cannot be externally distinguished from healthy fruit. This study compared the mineral, biochemical composition, and related enzyme activities in affected brown arils with healthy ones in ‘Malase Saveh’ pomegranates. The results indicated that concentrations of Cu in the aril and K, Mg, and Mn i...

Journal: :Bureau of Standards Journal of Research 1933

2016
Yuemei Han Craig A. Stroud John Liggio

Secondary organic aerosol (SOA) formation from photooxidation of α-pinene has been investigated in a photochemical reaction chamber under varied inorganic seed particle acidity levels at moderate relative humidity. The effect of particle acidity on SOA yield and chemical composition was examined under highand low-NOx conditions. The SOA yield (4.2–7.6 %) increased nearly linearly with the incre...

2010
G. Vinothapooshan K. Sundar

The effect of Methanolic, chloroform and diethel ether extracts of Mimosa pudica was investigated in rats to evaluate the anti-ulcer activity by using three models, i.e. Aspirin, Alcohol and pyloric ligation models experimentally induced gastric ulcer. The parameters taken to assess anti-ulcer activity were volume of gastric secretion, PH, free acidity, total acidity and ulcer index. The result...

Journal: :journal of ornamental plants 2015
m. zahedi s. mortazavi n. moallemi v. abdossi

in this study the effects of plant growth regulators including; ga3 (0 and 50 mg/l) and ethephon (0 and 500 mg/l) were studied on the quality properties of two grape cultivars (perlette and yaghuti). at the harvest time, some physicochemical characteristics such as fruit cluster weight, fruit diameter, length, volume and l/d ratio, flesh firmness, fresh weight, ta, ph, tss and fruit color were ...

Journal: :international journal of horticultural science and technology 2014
hossein meighani mahmood ghasemnezhad davood bakshi

aril browning threatens production, consumption, and exports of pomegranates, because affected fruit cannot be externally distinguished from healthy fruit. this study compared the mineral, biochemical composition, and related enzyme activities in affected brown arils with healthy ones in ‘malase saveh’ pomegranates. the results indicated that concentrations of cu in the aril and k, mg, and mn i...

2010
Junfang Xia Runwen Hu

In order to predict storage life of navel orange, The model for the variable regularity of total soluble sugar, total acidity, vitamin C, soluble solids, the sugar-acidity ratio in navel orange according to storage time was established based on BP artificial neural network . The results show that the multi-factor BP artificial neural network model has better predicted effect than single-factor ...

2009
N. K. Fageria V. C. Baligar Y. C. Li

In tropical regions, soil acidity and low soil fertility are the most important yield-limiting factors for sustainable crop production. Using legume cover crops as mulch is an important strategy not only to protect the soil loss from erosion but also to ameliorate soil fertility. Information is limited regarding tolerances of tropical legume cover crops to acid soils. A greenhouse experiment wa...

2014

The study was conducted to develop the mixed fermented vegetable pickles from carrot, green chilli and brinjal. Fermentation was carried in 10% salt solution, 8% salt plus 1% sugar solution and 8% salt plus 1% sugar and 1% acetic acid solution. During fermentation the acidity (expressed as lactic acid) increased with fermentation time progressed resulting in first order kinetics as carbohydrate...

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