Kinnow mandarin (Citrus reticulata) peel, an agricultural solid waste of the juice processing industry, was studied to understand mass transfer kinetics during osmotic dehydration and its process optimization. The experiments were conducted in sucrose (40, 50, 60° Brix) at different temperatures 40, 60°C duration 0–240 min. Central Composite Design used for optimization with variables, such as ...

Sweet sorghum [Sorghum bicolor (L.) Moench] is characterized by juicy stems with high concentrations of fermentable sugars. The genetic basis of these phenotypes is not understood. A sweet sorghum diversity panel (n = 252), consisting of sweet sorghum cultivars (n = 80) and diverse landraces selected for matching plant height and maturity (n = 172), was genotyped and phenotyped in three environ...

the aim of this study is investigation on effect of stem end splitting and geranium essential oil on vase life on quality of cut chrysanthemum (dendranthema grandiflorum l.). this experiment arranged as factorial based on rcd with 2 factors of stem end splitting at 2 levels (with splitting and without splitting) and geranium essential oil at 6 levels (0, 1, 2, 4, 8 and 10 %), with 12 treatments...

En este estudio se determinó la influencia que tienen las condiciones de almacenamiento y aplicación cera en el estatus hídrico calidad poscosecha frutos mango (Mangifera indica L.) cv. Keitt. Frutos tratados hidrotérmicamente fueron divididos dos lotes: a uno les aplicó una comercial (Britex®) al otro le dejó como testigo (sin cera). Los encerados colocados tres diferentes déficit presión vapo...

Phenolic concentrations are affected by environmental factors and grape cultivar, as well viticultural practices, which should be considered when a specific phenolic profile is intended. The effect of microclimate induced row orientation on compounds Vitis vinifera L. cv. Syrah/101-14 Mgt grapes was investigated. Grapes were harvested from four vintages at 22 °Brix, 24 °Brix 26 N-S, E-W, NE-SW ...

in this study lemon juice were packaged at three type of packaging ( pet , pe and glass bottles ). the samples were stored ten weeks at 20 and 40 ◦c . physicochemical (ph, acidity, brix, vitamin c , so2 and formalin number ) and sensory properties of lemon juice were evaluated on every two weeks. the results showed that the two storage temperatures(20 and 40 ◦c ) had not any significant effect ...