Index Catalog // ScholarsArchive@OSU

Furaneol flavor compounds in ripening strawberry (Fragaria x ananassa Duch.)

Creator:: Sanz, Carlos Calvo
Resource Type:: Masters Thesis
Full Text:: Strawberry (Fragaria x ananassa Duch.). Abstract approved: Daryl G. Richardson Among the main flavor

Pear fruit scald : a physiologic disorder involving α-farnesene, conjugated trienes and α-tocopherol

Creator:: Zoffoli, Juan P.
Resource Type:: Masters Thesis
Full Text:: Disorder Involving a-Farnesene. Conjugated Trienes and oc-Tocopherol. Abstract approved: J Daryl G

Banana quality : flavor volatiles under anaerobic and aerobic conditions

Creator:: Chantrachit, Theeranuch
Abstract:: Alcoholic off-flavor and accompanying volatile compounds produced by bananas (Cavendishii spp) held at 20°C and subjected to aerobic (air control treatment) or anaerobic conditions (nitrogen treatment) were compared by solid phase micro extraction (SPME), a newly developed method for volatile separation. In general, volatile production was suppressed under anaerobic conditions...
Resource Type:: Masters Thesis
Full Text:: Daryl G. Richardson Alcoholic off-flavor and accompanying volatile compounds produced by bananas

Factors influencing storage quality of hazelnut varieties

Creator:: Ebrahem, Kais Shaheb
Abstract:: This thesis research is a series of five studies dealing with various aspects of hazelnut quality: 1. Identification of kernel mold and its incidence among hazelnut varieties. 2. Seasonal development and composition of kernels. 3. Hazelnut oil composition (fatty acids and tocopherols) of seventeen varieties. 4. Hazelnut oil composition compared...
Resource Type:: Dissertation
Full Text:: STORAGE QUALITY OF HAZELNUT VARIETIES Abstract approved: . ^. . \. Richa Dr. Daryl G. Richardson

Storage quality of red raspberries, blackberries and blueberries : effects of delayed cooling and package types

Creator:: Sapii, Ahmad Tarmizi
Abstract:: 'Amity' red raspberries, 'Chester' blackberries and 'Earliblue' blueberries were subjected to different cooling treatments at 0°C and placed in storage at 0°C. Fruits were cooled 2-4 times faster with forced-air cooling than with room cooling. Cooling treatments had no effect on decay, soluble solids content or citric and malic acid...
Resource Type:: Masters Thesis
Full Text:: . Abstract approved .,. / (Tpx. Daryl G. Richardson •Amity1 red raspberries, 'Chester

Ripening pear flavor volatiles : identification, biosynthesis and sensory perception

Creator:: Suwanagul, Anawat
Abstract:: Volatile compounds of eight pear varieties were isolated and identified by GC/MS. A total of 112 components were identified from headspace of intact fruits, including 47 compounds reported for the first time in pear. The volatile profiles of these pear varieties were characterized by esters, alcohols, hydrocarbons, aldehydes and ketones....
Resource Type:: Dissertation
Full Text:: Volatiles: Identification. Biosynthesis and Sensory Perception. Abstract approved: ^ Daryl G

Storage quality of broccoli florets and evaluation of modified atmosphere packaging

Creator:: Cabezas, Amalia
Abstract:: The effect of some factors that can affect quality characteristics of broccoli florets in storage was evaluated. Quality characteristics of broccoli florets with different rates of field nitrogen (N) application (0, 90, 180, and 270 Kg N/ha from urea) were evaluated in modified atmosphere packaging (MAP) (B-900 Cryovac film) storage...
Resource Type:: Masters Thesis
Full Text:: Florets and Evaluation of Modified Atmosphere Packaging. Abstract approved: ~7j Daryl G. Richardson

Effects of near anaerobic storage conditions on physiology and flavor of various fruit types and on mortality of apple maggot (Rhagoletis pomonella)

Creator:: Kosittrakun, Manit
Resource Type:: Dissertation
Full Text:: Maggot (Rhasoletis pomonella) Abstract approved: > "-TI D^."" Daryl G. Richardson 'Golden

Differential storage temperature and duration effects on ethylene synthesis and firmness of 'Anjou' pears

Creator:: Gerasopoulos, Dimitrios
Abstract:: 'Anjou' pears were sprayed with 2 concentrations of CaCl₂ during fruit development and harvested at 70 N flesh firmness. Pears were held at -1.1°, 5°, 10°, or 20°C for up to 100 days then ripened at 20°C for 11 days. Unexpectently, fruits stored at 20°C lost firmness and chlorophyll after...
Resource Type:: Dissertation
Full Text:: Typed by: Dimitrios Gerasopoulos ACNOWLEGEDGEMENTS I would like to thank Dr. Daryl Richardson for

Preharvest fruit analysis as a predictor of D'Anjou pear and Yellow Newtown apple physiological disorders, storage quality and ripening behavior

Creator:: Vaz, Rui Luiz
Resource Type:: Dissertation
Full Text:: Quality and Ripening Behavior Abstract Approved: /! Daryl G. Richardson Regression equations

ScholarsArchive@OSU

Furaneol flavor compounds in ripening strawberry (Fragaria x ananassa Duch.)

Pear fruit scald : a physiologic disorder involving α-farnesene, conjugated trienes and α-tocopherol

Banana quality : flavor volatiles under anaerobic and aerobic conditions

Factors influencing storage quality of hazelnut varieties

Storage quality of red raspberries, blackberries and blueberries : effects of delayed cooling and package types

Ripening pear flavor volatiles : identification, biosynthesis and sensory perception

Storage quality of broccoli florets and evaluation of modified atmosphere packaging

Effects of near anaerobic storage conditions on physiology and flavor of various fruit types and on mortality of apple maggot (Rhagoletis pomonella)

Differential storage temperature and duration effects on ethylene synthesis and firmness of 'Anjou' pears

Preharvest fruit analysis as a predictor of D'Anjou pear and Yellow Newtown apple physiological disorders, storage quality and ripening behavior

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

Language

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search