نتایج جستجو برای: titratable acidity ta

تعداد نتایج: 29438  

Journal: :journal of ornamental plants 2015
m. zahedi s. mortazavi n. moallemi v. abdossi

in this study the effects of plant growth regulators including; ga3 (0 and 50 mg/l) and ethephon (0 and 500 mg/l) were studied on the quality properties of two grape cultivars (perlette and yaghuti). at the harvest time, some physicochemical characteristics such as fruit cluster weight, fruit diameter, length, volume and l/d ratio, flesh firmness, fresh weight, ta, ph, tss and fruit color were ...

2015
Francisco de Assis de Oliveira Sergio Nascimento Duarte José Francismar de Medeiros Edna Maria Mendes Nildo da Silva Dias

The rational use of nutrients is of fundamental importance for obtaining high productivity of high nutritional quality. This work was developed with the aim of evaluating the quality of pepper fruit grown under different fertigation managements and different levels of nitrogen and potassium. The experimental design was of randomised blocks in a 3 x 6 factorial scheme with four replications. The...

2013
Agus A. Munawar Dieter von Hörsten Daniel Mörlein Elke Pawelzik Jens Karl Wegener

The study aimed on evaluating the feasibility of NIRS to predict sweetness and acidity of intact mango fruit in form of soluble solids content (SSC) and titratable acidity (TA) through calibration modeling. Diffuse reflectance spectra in NIR wavelength range of 1000 – 2500 nm were acquired for a total of 58 mango samples. PCR and PLSR were used to develop SCC or TA prediction models respectivel...

In this study, the effectiveness of chitosan coating treatment to control weight loss and maintaining fruit quality of apricot was investigated. Fruits were coated with 0.25%, 0.5% and 0.75% chitosan as well as distilled water (control). Following treatments, fruits were stored at 0?C and 80 ? 2% relative humidity for 25 days. The weight loss, total soluble solids (TSS), titratable acidity (TA)...

Journal: :caspian journal of environmental sciences 2010
m. ghasemnezhad m. a. shiri

in this study, the effectiveness of chitosan coating treatment to control weight loss and maintaining fruit quality of apricot was investigated. fruits were coated with 0.25%, 0.5% and 0.75% chitosan as well as distilled water (control). following treatments, fruits were stored at 0?c and 80 ? 2% relative humidity for 25 days. the weight loss, total soluble solids (tss), titratable acidity (ta)...

Journal: :Food technology and biotechnology 2014
Aleksandra S Velićanski Dragoljub D Cvetković Siniša L Markov Vesna T Tumbas Šaponjac Jelena J Vulić

Kombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea (Camellia sinensis L.) with symbiotic consortium of bacteria and yeasts (SCOBY). In this study, lemon balm (Melissa officinalis L.) was used as the only nitrogen source for kombucha fermentation. During the seven-day fermentation process, pH value, titratable acidity (TA), total pheno...

Journal: :علوم باغبانی ایران 0
آرزو عسگرپور دانشجوی سابق کارشناسی ارشد، پردیس کشاورزی و منابع طبیعی دانشگاه تهران، کرج مصباح بابالار استاد، پردیس کشاورزی و منابع طبیعی دانشگاه تهران، کرج محمدعلی عسگری استادیار، پردیس کشاورزی و منابع طبیعی دانشگاه تهران، کرج

in the current research, salicylic acid and putrescine treatments solutions each with 0, 0.5, 1, and 2 mm/l levels were sprayed on the ‘granny smith’ apple trees in three preharvest stages. the treatments were applied based on factorial experiment in the randomized complete block design. weight loss, fruit firmness, total soluble solids (tss), titratable acidity (ta), ph, tss/ta, peel color, an...

2016
Mary Anne Sampaio de Melo Vanara Florêncio Passos Juliana Paiva Marques Lima Sérgio Lima Santiago Lidiany Karla Azevedo Rodrigues

OBJECTIVES The aim of this investigation was to give insights into the impact of carbohydrate-electrolyte drinks on the likely capacity of enamel surface dissolution and the influence of human saliva exposure as a biological protective factor. MATERIALS AND METHODS The pH, titratable acidity (TA) to pH 7.0, and buffer capacity (β) of common beverages ingested by patients under physical activi...

Journal: :Journal of applied microbiology 2007
G M Pigeau E Bozza K Kaiser D L Inglis

AIMS The objective of this study was to determine the effect of increasing juice soluble solids above 40 degrees Brix on wine yeast's ability to grow and ferment the juice, with particular focus on acetic acid production, titratable acidity (TA) changes and the maximum amount of sugar consumed by the yeast. METHODS AND RESULTS Riesling Icewine juices at 40, 42, 44 and 46 degrees Brix were ino...

2013
Tilahun A. Teka

Quality characteristics of tomato fruit will be affected by a number preand post harvest factors. In this study, the effect of maturity stage on post harvest quality characteristics of tomato was investigated. Tomato fruits of the same farmers‟ variety were harvested at mature-green, medium ripe and full-ripe stages. After harvesting, tomato samples were sliced and homogenized in blender for pr...

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