Ripening Index
Mostrando 1-12 de 20 artigos, teses e dissertações.
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1. Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages
Abstract This study aimed to investigate the physicochemical, volatile components and fatty acids profile of Erzincan Tulum cheeses, produced using different probiotic bacteria and packaging materials, during the ripening period. Erzincan Tulum Cheese, which is the most popular and highly consumed cheese species in Turkey. Tulum cheese were ripened in skin b
Food Sci. Technol. Publicado em: 2020-03
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2. Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages
Abstract This study aimed to investigate the physicochemical, volatile components and fatty acids profile of Erzincan Tulum cheeses, produced using different probiotic bacteria and packaging materials, during the ripening period. Erzincan Tulum Cheese, which is the most popular and highly consumed cheese species in Turkey. Tulum cheese were ripened in skin b
Food Sci. Technol. Publicado em: 04/11/2019
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3. Southern highland papaya (Vasconcellea quercifolia A. St.-Hil.): Do fruit ripening and harvesting time affect seed germination?
ABSTRACT. In this work, we report the effects of the harvesting time, the stages in fruit ripening and the influence of potassium nitrate in V. quercifolia seed germination. In addition, information about the storage period and light requirements is provided. Fruits were harvested at the beginning and at the end of the fruiting season, and they were classifi
Acta Sci., Agron.. Publicado em: 21/10/2019
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4. Maturation of early-ripening mandarin as affected by scion and rootstock cultivars in western Santa Catarina, Brazil
ABSTRACT In Santa Catarina, Brazil, ‘Satsuma Okitsu’ and the ‘common mandarin' (Citrus deliciosa Ten.) are the widely known mandarin varieties harvested earlier than 'Ponkan'. This study analyzed and compared the maturation evolution of early maturing mandarins in two rootstocks. The experiment had as treatments combinations of the scion cultivars SCS4
Rev. Ceres. Publicado em: 03/10/2019
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5. Yield, quality and drought sensitivity of tomato to water deficit during different growth stages
ABSTRACT In areas where the supply of water for irrigation is limited, tomato production is often subject to drought stress. In order to investigate the drought sensitivity of tomato (Lycopersicon esculentum Mill.) yield and quality during different growth stages, field and pot experiments were conducted in a high tunnel in southern China during the 2013 and
Sci. agric. (Piracicaba, Braz.). Publicado em: 02/09/2019
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6. Gibberellic acid reduces clusters rot of ‘Sauvignon blanc’ grapes
Resumo A maturação das uvas é prejudicada pelas condições climáticas, devido ao prolongado período chuvoso e desta forma, facilita a proliferação de doenças como a podridão dos cachos de uvas, causada pelo fungo Botrytis cinerea, antes mesmo do ponto ideal para colheita. O objetivo do trabalho foi avaliar o efeito do ácido giberélico (AG3) na p
Rev. Bras. Frutic.. Publicado em: 05/08/2019
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7. Seed physiological quality and harvest point of dovyalis fruits
RESUMO O principal modo de propagação de doviális é seminífero, tornando-se importante a determinação do ponto ideal de colheita dos frutos. Objetivou-se avaliar a qualidade fisiológica de sementes e o ponto de colheita de frutos de doviális. Para a determinação dos atributos físicos dos frutos, os mesmos foram classificados visualmente em cinco
Pesqui. Agropecu. Trop.. Publicado em: 18/07/2019
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8. Postharvest UV-B treatments increased fructose content of tomato (Solanum lycopersicon L. cv. Tayfun F1) harvested at different ripening stages
Abstract In the postharvest stage, taste and flavor are the key components of the marketability of tomato. Therefore, greater emphasis is now being placed on improving traits such as sugar content. In this study postharvest ultraviolet-B (UV-B) treatments on sugar, total soluble solids, and color of tomatoes harvested at different stages were investigated. T
Food Sci. Technol. Publicado em: 2015-12
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9. Development and optimization of a HPLC-RI method for the determination of major sugars in apple juice and evaluation of the effect of the ripening stage
The sugars in apple juice prove its authenticity and its sensory and nutritional properties. The aim of this study was to develop and validate a simple analytical method using high performance liquid chromatography with refractive index detection (HPLC-RI) to determinate and quantify the sugars sucrose, D-glucose, D-fructose, and D-sorbitol polyol in apple j
Food Sci. Technol. Publicado em: 25/02/2014
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10. Parâmetros físicos e químicos da laranja pera na região de Manaus, AM.
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Belém. Publicado em: 2011
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11. Anatomical and physico-chemical characteristics of fruits of apple trees (Malus domestica Borkh.) and their relations to lenticel breakdown / Características anatômicas e físico-químicas de frutos de macieira (Malus domestica Borkh.) e sua relação com a lenticelose
The aim of this study was to describe anatomical and physico-chemical characteristics of apple fruits (Malus domestica Borkh.) Gala and Galaxy grown in three different altitudes, seeking to correlate them to the physiological disorder known as lenticelose (lenticel breakdown), characterized by the darkening of lenticels and the occurrence of brownish depress
Publicado em: 2010
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12. CARACTERIZAÇÃO DE PARÂMETROS AGRONÔMICOS E OPERACIONAIS DA COLHEITA MECANIZADA DA CULTURA DO FEIJÃO (Phaseolus vulgaris L.)
The beans that each season, in southern Parana, being grown dramatically as a result of the intensification of agricultural mechanization in the harvesting process. The present study aims to identify and characterize the bean crop and the factors that influence the process of mechanical harvesting with combine harvester. Thus, we conducted an exploratory stu
Publicado em: 2009