The effect of fertilizer rate on fruit quality parameters in the black chokeberry (Aronia melanocarpa [Michx] Ell.) cv. `Viking' was studied over three years. A combined N±P±K fertilizer was applied in different rates. Plant height, yield, berry weight, anthocyanin content, content of brown compounds, content of soluble solids, anthocyanin composition and total acidity were recorded for the dif...

The author researches the impact of the second generation wavelet transform spectrometer data preprocessing navel orange sugar content and acidity Partial Least Squares (PLS) quantitative accuracy of the prediction model. This paper also collects the spectral date of one hundred navel oranges by visible/near-infrared diffuse reflectance detection technology and establishes the navel orange suga...

Drying is one of the most important stages of hazelnut processing and its optimization improves the quality of the final product. The quality of hazelnut is dependent on chemical and organoleptic characteristics of fruit that is affected in the drying process. In present research, samples of Gerd cultivar of hazelnut (Corylus avellana) were dried in shelled and in-shell forms using a laboratory...

Simple but reliable methods for the determination of the physicochemical properties of gari were evaluated for the parameters, such as grain size, bulk density, swelling index, moisture content, gross calorific value, cyanide content, and acidity content. The grain sizes were between 525 and 928 μm (weighted means), the bulk densities between 0.541 and 0.699 g/cm³, and the swelling indices betw...

BACKGROUND High consumption of nonalcoholic beverages is one of the causes of dental erosion. Annual consumption of beverages in Iran is 48 LPCY (Lit per capita per year) that is equal to 144 bottles per capita in year and is relatively a high rate. Taking this into consideration, the present study was planned to determine the pH and fluoride content of beverages consumed in Kerman, south east ...

glucose. The influence of the solution acidity on the deconstruction of Miscanthus giganteus was examined by varying the 1-butylimidazole to sulfuric acid ratio. Increased acidity led to shorter preteatment times and resulted in reduced hemicellulose content in the pulp. Addition of water to the ionic liquid resulted in enhanced saccharification yields. The ability to tune acidity through the u...

The effects of storage and heat processing on the content and composition of free fatty acids (FFA) in oats (Avena saliva L.) have been studied. Samples of three cultivars (Kapp, Mustang, and Svea) were stored at 30, 55, and 80% rh for 3.5 and 15.5 months before heat processing of hulled and dehulled grains. Results from gas chromatographic analysis of individual FFA were closely correlated (r ...

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...

A study was conducted to evaluate the quality of the leather from five different cultivars (Red Fleshed, Allahabad Safeda, Lucknow-49, Chittidar, Apple Colour of guava. Leather quality was also observed using three different recipes for its preparation. The study revealed that organoleptic quality (i.e. colour, flavour, taste, texture and overall acceptability) of leather decreased gradually wi...