Journal ArticleDOI
Comparison of Enzymic, Gas-Liquid Chromatographic, and High Performance Liquid Chromatographic Methods for Determining Sugars and Organic Acids in Strawberries at Three Stages of Maturity
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This article is published in Journal of AOAC International.The article was published on 1982-01-01. It has received 30 citations till now. The article focuses on the topics: Maturity (geology).read more
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Gene expression analysis of strawberry achene and receptacle maturation using DNA microarrays
Asaph Aharoni,Ann P. O’Connell +1 more
TL;DR: Apart from providing a global observation on gene expression programmes and metabolic pathways in the developing strawberry, this study has made available a large database and unique information for gene discovery, promoter selection and markers for molecular breeding approaches.
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Physical and chemical quality characteristics of strawberries after storage are reduced by a short delay to cooling
TL;DR: In this paper, the effect of delaying precooling on physical and chemical quality characteristics of strawberry fruit was investigated, showing that delaying the start of pre-cooling resulted in about 50% greater water loss than in control fruit, which was evident as increases in superficial shrivelling.
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Physicochemical changes during strawberry development in the field compared with those that occur in harvested fruit during storage
TL;DR: Chandler, Oso Grande and Sweet Charlie strawberry cultivars were harvested at four stages of color development ranging from color break to full red and stored in the dark for 8 days at 1 ◦ C as discussed by the authors.
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Compositional characterization of prune juice
TL;DR: This article analyzed processed prune juice for anthocyanins, organic acids, nonvolatile acids, phenolic compounds, and amino acids, and found the presence of a-aminobutyric acid, citrulline, taurine, 0-phosphoethanolamine, and quinic acid.
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Quality of Strawberries Packed with Perforated Polypropylene
TL;DR: In this paper, perforated polypropylene packages were used to study the effects of perforation on gas concentration and strawberry quality and found that strawberry packages with perforations, and treated by simulating transport and shelf-life conditions, developed an internal atmosphere with composition close to that recommended for this fruit.