Index Catalog // ScholarsArchive@OSU

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:: fruit development and harvested at 70 N flesh firmness. Pears were held at -1.1°, 5°, 10°, or 20° C

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:: Acid (vitamin C) 72 Conclusions 77 Table of Contents (Continued) Page Chapter 4. Storage

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:: 4 B. HARVEST MATURITY AND RIPENING 4 Harvest maturity 4 Fruit ripening 6 C. STORAGE

Storage quality of fresh blueberry and blackberry varieties and evaluation of modified atmosphere packaging

Creator:: Moggia-Lucchini, Claudia E.
Abstract:: Blackberry varieties were evaluated with modified atmosphere packaging, using films Cryovac D-940 and D-955 in 0° and 5°C storage. Moisture loss was kept extremely low (less than 3%) in packaged fruits, but mold infection was excessively high because of high humidity accumulated inside the container. Blackberries selectively harvested into 3...
Resource Type:: Masters Thesis

Factors affecting survival and vigor of cold-stored strawberry nursery stock

Creator:: Decker, Bruce Richard
Abstract:: Field survivals of strawberry (Fragaria x ananassa) runner plants dug from December to April in both 1979 and 1980 were above 9C% when planted about May 1. When plants from the same digging dates were planted in early June, survival of March-dug 'Olympus' declined to 88% and survival of late-April-dug...
Resource Type:: Masters Thesis
Full Text:: stored at -1.1 C for five months, but the cv. 'Albritton' dug on that date failed to grow

Factors affecting storage of Yellow Globe Danvers onion : abscisic acid during maturation and storage and phenolic substances inhibitory to Botrytis allii and Botrytis cinerea

Creator:: Boonyakiat, Danai
Abstract:: Free abscisic acid (ABA) in Yellow Globe Danvers onion tissues was determined during maturation and storage. The amount of ABA in leaf tissue reached a maximum (1.81 ng/gm dry weight) at 40% top fall. Neck tissue ABA reached a maximum (0.33 ng/gm dry weight) at 60-70% top fall. ABA of...
Resource Type:: Masters Thesis
Full Text:: phenolic standards at various concentrations 33a 5 Spore germination of Botrytis allii over time at 20 C

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:: chromatogram of headspace volatile compounds from 'Bartlett' pear during ripening for 0 (A), 4 (B) and 8 (C

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:: and larvae at 20° C under nitrogen atmosphere was 7 days. But keeping some varieties of apple (e. g

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:: within 5 days at 20'C without cold treatment. Medium and high fruit Ca initiated C2H4 production

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:: in air at 0oC or in static N2 at 0° and 20°C did not survive beyond 35, 24 and 7 days

ScholarsArchive@OSU

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

Storage quality of broccoli florets and evaluation of modified atmosphere packaging

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

Storage quality of fresh blueberry and blackberry varieties and evaluation of modified atmosphere packaging

Factors affecting survival and vigor of cold-stored strawberry nursery stock

Factors affecting storage of Yellow Globe Danvers onion : abscisic acid during maturation and storage and phenolic substances inhibitory to Botrytis allii and Botrytis cinerea

Ripening pear flavor volatiles : identification, biosynthesis and sensory perception

Banana quality : flavor volatiles under anaerobic and aerobic conditions

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

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

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