Identification and discrimination of most cranberry varieties is problematic. There are few qualitative morphological traits with which to discriminate varieties of cranberry. Apple varieties, on the other hand, are easily discriminated, i.e. the fruit of Golden Delicious versus Red Delicious apples. Vegetative morphology, e.g. leaf shape, size, etc., of most cranberry varieties is very similar...

BACKGROUND Tomatoes provide a significant dietary source of the carotenoids, lycopene and β-carotene. During ripening, carotenoid accumulation determines the fruit colors while chlorophyll degradation. These traits have been, and continue to be, a significant focus for plant breeding efforts. Previous work has found strong evidence for a relationship between CYC-B gene expression and the orange...

Physiological processes characteristic of ripening in tissues of intact tomato fruit (Lycopersicon esculentum Mill.) were examined in excised pericarp discs. Pericarp discs were prepared from mature-green tomato fruit and stored in 24-well culture plates, in which individual discs could be monitored for color change, ethylene biosynthesis, and respiration, and selected for cell wall analysis. W...

The red color of fruit is an attractive plant trait for consumers. Plants with color-faded fruit have a lower commercial value, such as 'Red Bartlett' pears (Pyrus communis L.) that have dark-red fruit in the early stages of fruit development that subsequently fade to red-green at maturity. To identify the reason for color fading, we first analyzed the anthocyanin content of peel from 'Red Bart...

the objective of this research was to develop a suitable method for color sorting of fruits. accordingly, a color-sorting system was designed and a prototype developed and then tested. this system includes an optic head which is designed to develop a reflection of the fruit. output of the head is then processed in an electronic control system which generates the appropriate signal for ejection ...

banana is one of the most important tropical fruit from commercial and industrial point of view. this fruit is an extremely perishable fruit which can not be preserved using freezing process. therefore, drying is the most promising method. conventional air drying is energy intensive and consequently expensive method. pre-treatments can be used to reduce the initial water content or to modify th...

Blackberry is a highly perishable fruit and its quality decreases very quickly during postharvest period. In this research, two types of container including: oriented poly styrene (OPS), a petroleum-based material, and oriented poly corn starch (OPCS), a bio-based material, was analyzed over 14 days to determine their effects on shelf life of thornless blackberry. Packages were placed in freeze...

Physical and chemical changes in sapote mamey (Pouteria sapota (Jacq.) H.E. Moore and Stearn) fruit during ripening and storage at various temperatures were evaluated. Ripening was associated with flesh softening, an increase in soluble solids content (SSC), and a change in flesh color from yellow or pale pink to a dark pink or red. No changes in fruit skin color or in flesh acidity were observ...

BACKGROUND AND PURPOSE The color of the edible portion of fruits and vegetables reflects the presence of pigmented bioactive compounds, (eg, carotenoids, anthocyanidins, and flavonoids). Which fruit and vegetable color groups contribute most to the beneficial association of fruit and vegetables with stroke incidence is unknown. Therefore, we examined associations between consumption of fruit an...