Fruit Weight Articles & Analysis: Older
15 articles found
Thus, DM measured pre-harvest or at harvest is a reliable indicator of the quality of fruit after storage. Measuring DM In the laboratory, DM is measured by drying fruits in a conventional or microwave oven, and calculating this dry weight as a ratio to the fresh weight (or weight of the fruit ...
The available probes are: - - a multi-purpose cone shaped probe with a glass free ISFET pH sensor - - a specially designed probe for small amounts of liquid (e. g. a droplet) with a glass free ISFET pH sensor - - a probe with a steel tip for penetration and measurement of non-liquid samples like fruit, vegetables, meat, etc., either ...
Fruit constantly emits ethylene inside the chambers. To efficiently reduce the concentration of ethylene in these spaces, it needs to be eliminated at a speed that is faster than the production ratio of the fruit. ...
Fruit constantly emits ethylene inside the chambers. To efficiently reduce the concentration of ethylene in these spaces, it needs to be eliminated at a speed that is faster than the production ratio of the fruit. ...
Titratable acidity, total soluble solids, pH and weight loss was measured .Visual observations of fruits during storage were investigated. The results showed that pH, soluble solids and fruit weight loss has increased during storage. The acidity of fruits stored with nano zeolite was less decreased as compared ...
The plant height was recorded 71.12 cm, maximum fruit weight 900 g, time taken in budding and flowering 32 and 39 days, consecutively and number of fruits 100 in live earthworm + cattle dung treated plants. ...
Plants grown with TW + F were thicker than control plants. The addition of F increased fruit number in both water and TW, which resulted in increased plant yield and fruit marketability for the water application but decreased mean fruit weight for TW application. ...
Sacc.] is one of the most important post–harvest diseases on guava fruits (Psidium guajava L.). The study was conducted to evaluate the hydrothermal effects on disease incidence and on fruit quality [fresh weight loss (FWL), pH, total of soluble solids (TSS), and acidity (Ac)] from conventional and organic system of production. ...
Harvesting started on the 7th of October (221 days from full bloom) when fruits were immature (still small in size and green), and finished on the 1st of February (337 days from full bloom) next year when mandarins were fully mature and started losing their quality. Weight of the fruits, juice content and chemical parameters such as, brix, pH, ...
The least reduction in fruit weight, highest firmness and peel colour change were found using refrigerated storage compared to the other storage conditions. Refrigerated storage at 11°C–12°C and 95.5% RH offered significant benefits in postharvest handling of 'milk' banana by reducing fruit weight–loss, ...
Soluble solids content, firmness, fruit weight and colour index were analysed in each fruit. External validation carried out indicated good predictive performance, particularly for soluble solids content and fruit firmness. ...
The results indicated that all growth and yield parameters were found superior and significantly higher (bud initiation - 30 days, flower formation - 36 days, number of buds and flowers - 50 and 47, number of fruits - 225, maximum weight of fruit - 70 g, maximum length of fruit - 23.87 cm) in the pots with live earthworms at the ...
Similarly, E. eugeniae worked vegetable waste vermicompost positively altered the height, number and area of leaves, fruit length and weight of Abelmoschus esculentus.Keywords: vermicomposting, Eisenia fetida, Eudrilus eugeniae, Abelmoschus esculentus, waste management, organic waste, earthworms, vegetable waste, agro-residues, nitrogen, phosphorus, potassium, ...
In major strawberry (Fragaria x ananassa) production areas, fruit are harvested continuously for 4 to 6 mo. During the season, weekly yields vary. ...
Flesh firmness, soluble solids content, titratable acidity, pH, weight loss and ethylene emission were determined on treated and untreated (controls) fruit. Application of putrescine resulted in a reduction in ethylene production as well as increase in fruit flesh firmness. Soluble solids content and pH declined, but titratable acidity was higher ...