Values Of Soluble Solids Research Articles

Pretransplant Nutritional Conditioning Effects on Seedling Growth and on Fruit Yield in Muskmelon

ABSTRACT Two greenhouse experiments were conducted under winter conditions to examine the Pretransplant Nutritional Conditioning (PNC) effect of nitrogen (N) and phosphorus (P) on the growth of muskmelon (Cucumis melo L.) seedlings. Nutrient solutions containing 200–364 mg/l N and 36–200 mg/l P resulted in the highest shoot and root mass. The development of control (without N and P) seedlings was markedly delayed. In two field experiments, seedlings which were fertilized with various levels of N and P during the nursery stage were transplanted to the field to evaluate any influence of the nursery practices on fruit yield and quality. Commercial practices under field conditions eliminated any visible differences among PNC treatments. Nevertheless, the early yield of plots from control (N0 and P0) transplants was lower than those of all other PNC treatments. Total yield and total soluble solids (TSS) values were not affected by various PNC levels in three muskmelon cultigens.

FRESH LINGONBERRY QUALITY AS AFFECTED BY STORAGE CONDITIONS AND PACKAGING

Freshly harvested lingonberries (Vaccinium vitis-idaea L.) cvs Sanna and Sussi and a wild lingonberry originating from Kainuu, Finland, were stored in 0.5 L perforated/unperforated LD-polyethylene bags at temperatures of 1 +/- 0.5 C and 3.5 +/- 0.5 C for 18 weeks and at 1.5 +/- 0.5 C and 5.5 +/- 0.5 C for 8 weeks. The total soluble solids, pH, organic acids (titratable acidity) and total anthocyanin content of the juice were determined. The mean values of soluble solids varied from 12.96 to 14.57 (degree Brix), pH from 2.95 to 3.18, organic acids (as citric acid) from 1.13 to 1.73 g 100(-1) g and anthocyanins from 49.39 to 68.74 mg 100(-1) g. Soluble solids and anthocyanin contents decreased towards the end of storage. The content of organic acids decreased throughout the storage period. The effect of package perforation was not consistent. Cv. Sanna differed most from the other genotypes. The storage time for lingonberries without any noticeable deterioration was 4 weeks at 1.5 +/- 0.5 C and 2 weeks at 5.5 +/- 0.5 C.

Evaluation of in-line sensors for selected properties measurements in continuous food processing

The present investigation deals with the evaluation of five in-line sensors — refractometer, viscometer, density meter, pH meter and power meter — to measure soluble solids, viscosity, density, pH and power respectively in the continuous processing of different food products. The food products used were: apple sauce, banana puree, banana concentrate and a yogurt beverage. The food products were processed in a pilot scale setup consisting of feed tank, pumps, in-line sensors, data logger and other accessories. The variables covered in the present investigation were: temperature (10–60 °C), flow rate (18.92–113.56 l/min) and soluble solids or Brix (5–30%, w/w). These sensors were calibrated off-line by an Abbe refractometer (for soluble solids), pycnometer (for density) and pH meter (for pH). Off-line measurements were also taken for viscosity by Brookfield viscometer and Bostwick viscometer. Total solids were measured by a modified vacuum oven method. An in-line Maselli refractometer gave values of soluble solids within an accuracy of ±0.5%. The in-line density meter gave consistently higher values by about 4%. In-line viscosity values could not be compared with the off-line measurements because of the order of magnitude difference in the shear rate during stationary and flow conditions of the food products. pH values obtained by the in-line sensor were very close to the off-line values (maximum deviation: ±1%). Power values could not be compared, since there was no method available to measure it off-line. The sensors gave satisfactory results under different operating conditions in the range of variables mentioned. Their performance was not affected by prolonged use during continuous operations of about 8 h.

SELECTION OF SUPERIOR SWEET PEARL MILLET FODDER TYPES BY HETEROSIS

Superior fodder sweet pearl millet types were selected by heterosis study from 76 crosses (crossing 4 lines and 19 testers in a L x T mating design). The cross 843 A x L 90 is the earliest fodder type and the cross 732 A x VVJ 2 is considered to be the best for the straw yield. The cross LII Ax L90 is considered to be the best sweet type as it recorded the highest total soluble solids value.

Pineapple fruit: morphological characteristics, chemical composition and sensory analysis of red Spanish and Smooth Cayenne cultivars

Some physical (weight, size, shape, texture and colour), physico-chemical (pH, titratable acidity and soluble solids), chemical (soluble sugars and organic acids) and biochemical (total dietary fibre, peroxidase activity and soluble protein) characteristics and sensorial attributes (appearance, flavour, odour, colour, firmness and acceptability) of pineapple ( Ananas comosus L.) fruit were studied, in order to assess nutritional properties and consumer acceptability of the local Red Spanish and imported Smooth Cayenne cultivars. Significant differences ( P≤0.05) were found between size, shape and colour of the cultivars, and also between other objective (lightness, green colour, total acidity, soluble solids, total dietary fibre, peroxidase activity, fructose and glucose) and subjective (colour) measurements. Values of texture, fibre content and soluble solids to acid ratio were lower in the Red Spanish cultivar, while peroxidase activity and soluble protein were higher. Taste panelists preferred the appearance, colour and firmness of the Red Spanish pineapple slices.

FRUIT PRODUCTION POTENTIAL OF SEVERAL ACTINIDIA SPECIES UNDER NORTH ALABAMA CONDITIONS

To characterize their fruit production potential under north Alabama conditions, one-year old plants of six species of Aclinidia were established in 1988 in a replicated planting at the Pomology Research Orchard in Huntsville, AL. Several of the Actinidia species fruited for the first time in 1991 including: A. deliciosa, A. arguta `Ananasnaja', A. arguta × melanandra, A. melanandra, A. arguta cordifolia, and A. polygama. Beginning in early August and continuing until late September fruit length, fruit width, % soluble solids, fruit firmness, and fresh weight were evaluated at ten day intervals. Total number of fruit produced and the number dropped were counted initially. Preliminary subjective taste evaluations were done throughout the time period. There was substantial fruit drop, particularly on A. melanandra. Values for mean percent soluble solids measured in late September for A. arguta `Ananasnaja' ranged from 7.3-11.0%. Fruit drop was a problem for A. melanandra with slightly over 50% of the fruit having dropped by early August. A. arguta `Ananasnaja' produced the most abundant initial fruit crop and had the most desirable fruit from the standpoint of flavor.

QUALITY FACTORS IN FOUR VARIETIES OF MELON (CUCUMIS MELO, L.)

ABSTRACTFour of the most widely produced cultivars ofmuskmelon in Spain (“Piel de Sapo,”“Amarillo,”“Galia” and “Tendral”) were characterized using the quality factors at harvest of: weight, calibers, shape, peel thickness, edible portion, firmness, soluble solids content, pH, titratable acidity, reducing and nonreducing sugars, formal index, mineral nutrients and respiration rate. “Piel de Sapo” fruits were highest in weight, caliber and edible portion and were the most oval shaped. “Amarillo” fruits were highest in soluble solids and nonreducing sugars and had the lowest respiration rate, “Galia” offered the lowest weight, pulp firmness and acidity and high values of reducing and nonreducing sugars and mineral nutrients, with the most spherical shape. “Tendral” presented highest values of peel thickness, pulp firmness acidity and respiration rate and the lowest values of soluble solids and mineral nutrients.

APPLE QUALITY INFLUENCED BY TRIAZOLE GROWTH RETARDANTS

ABSTRACT Four‐year‐old ‘Ace Delicious’ apple trees on seedling rootstock were treated by soil injection with the vegetative growth inhibitors paclobutrazol or triapenthenol (RSW0411) at the same rate in March 1984. Fruit from trees treated with paclobutrazol were firmer, and had higher soluble solids and lower acidity than both controls and fruit from RSW0411 treated trees. Values for fruit firmness, soluble solids and acidity from RSW0411 treated trees were between those of paclobutrazol and controls. Both compounds reduced fruit length and increased fruit diameter. However, length/diameter ratio was reduced 9% for paclobutrazol but only 5% for RSW0411. Neither compound reduced nor increased fruit disorders out of regular storage after 5 months at 0°C.

Quality Criteria for Fruit for Fresh Consumption

Abstract The threshold values of soluble solids for acceptable quality are 14.2%, 12.5%, 11.3% and 10.8% in sweet cherries, plums, pears and apples respectively. In plums and apples the soluble solids: titratable acidity ratio is an even better criterion. This ratio should be between 12 and 24 in plums and above 16 in apples. Firmness, as recorded by penetrometer, is a good index of textural quality in apples and pears. The threshold values of acceptable texture are 5.75–2.75 kg in apples and 5–2 kg in pears. Size is closely related to quality in sweet cherries and plums. In apples and pears a yellow ground colour indicates a good eating quality. Surface colour is a reliable criterion in partially blushed apples and in sweet cherries and plums at harvest.

Threshold Values of Soluble Solids in Fruit Determined for the Fresh Fruit Market

(1980). Threshold Values of Soluble Solids in Fruit Determined for the Fresh Fruit Market. Acta Agriculturae Scandinavica: Vol. 30, No. 4, pp. 445-448.

Predicting Early Harvest Maturity Dates for ‘Delicious’ Apples in New York1

Abstract Field observations in 8 growing seasons indicated that maturity dates for ‘Delicious’ apples (Malus domestica Borkh.) could be reliably predicted 1 week in advance, by using the average firmness-total soluble solids value for a geographic region. When the average firmness-total soluble solids values were close to the maturity index line, apples matured within 1 week.

FRESH AND PROCESSED ASPARAGUS QUALITY AS INFLUENCED BY FIELD GRADE1,2

ABSTRACTShear, moisture, and soluble solids values for either the all‐green spears or those cut with a white butt portion are similar for either fresh or processed spears. Fresh asparagus spears cut all‐green contain less ascorbic acid than spears cut with a white butt portion, but after processing no difference is evident. Small diameter spears are higher in ascorbic acid and shear values than large diameter spears. After processing, the shear values for the large diameter spears are higher than those for small diameter spears. Holding asparagus spears for extended periods of time results in decreased ascorbic acid and moisture content and increased shear values.

MATURITY STUDIES ON RED SPORTS OF DELICIOUS APPLES

A 2-yr study of Gardiner, Hardispur, Harrold Red, Hi-Early, Redspur, Starkrimson, Starking and Wellspur indicated little or no difference in the rate of maturation among the sports of Delicious apples (Malus sylvestris Mill.). The pattern of CO2 production immediately after harvest among the sports was quite similar and the time of the onset of ethylene production indicated a slight difference in stage of maturation only for three sports in one harvest of the 1st yr. Values for internal flesh chlorophyll intensity and soluble solids showed some small and inconsistent differences. Acidity levels and the incidence of scald were not significantly different among the sports in either year.