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Pheromonal communication in the western cherry fruit fly, with particular reference to oviposition

Creator:: Mumtaz, Mohammad Moizuddin
Abstract:: Studies conducted with the adult western cherry fruit fly, Rhagoletis indifferens Curran, revealed that successful oviposition occurred in three distinct phases, the prepenetration phase, the penetration phase and the postpenetration phase. During the postpenetration phase which averaged 51 seconds (range 18 to 86), the females dragged their ovipositor over the...
Resource Type:: Masters Thesis
Full Text:: COMMUNICATION IN THE WESTERN CHERRY FRUIT FLY, WITH PARTICULAR REFERENCE TO OVIPOSITION Redacted for Privacy

The relationship of temperature to pupal development rates of the western cherry fruit fly, Rhagoletis indifferens Curran

Creator:: VanKirk, James Ross
Abstract:: Adult emergence studies conducted with Rhagoletis indifferens Curran reveal that diapause development in this insect is completed most rapidly at approximately 3°C. These results coupled with those reported by Brown (1978) confirm that chilling at 3°C. for ca. 200 days is best when high percent emergence, good synchrony of emergence,...
Resource Type:: Masters Thesis
Full Text:: of the western cherry fruit fly, Rhagoletis indifferens Curran AN ABSTRACT OF THE THESIS OF James

The influence of enzymes on color deterioration of strawberry juice and concentrate

Creator:: Lee, Dai-lih Doris
Resource Type:: Masters Thesis
Full Text:: browning occurred in Tioga variety than in Hood variety. Green fruit showed greater browning capacity

Clarification of pear juice by hollow fiber ultrafiltration

Creator:: Kortekaas, Marjan G.
Resource Type:: Masters Thesis
Full Text:: INTRODUCTION The fruit juice industry in the Pacific Northwest region (where the world's largest producers

Polyphenol oxidase of D'Anjou pears (Pyrus communis L.)

Creator:: Halim, David Husien
Abstract:: Stability, substrate and inhibitor specificity and electrophoretic properties of a crude polyphenol oxidase (PPO) preparation extracted from d'Anjou pears (Pyrus communis L.) were investigated. Levels of polyvinylpyrrolidone and pH of buffer for extraction were found to affect the specific activity of the extracted enzyme. An extract prepared with 1.5 g...
Resource Type:: Masters Thesis
Full Text:: Isolation of Enzyme from Fruit 5 Assay of PPO 8 pH Optima of PPO in Fruits 10 Heat Inactivation of PPO 10

Methods for presenting raspberry and strawberry samples to the Hunter color and color-difference meter

Creator:: Tinsley, Ian J., 1929-
Resource Type:: Masters Thesis
Full Text:: around the equator of the fruit» This is effected by the even spacing of a series of photoeell filter

Changes in raspberry pigments during processing and storage

Creator:: Daravingas, George Vasilios
Abstract:: The retention of pigments in processed raspberries is a function of the process method and conditions of subsequent storage. The presence of sucrose and the nature of the headspace gas also influences the retention of the pigment. The effect of some of the above variables on the pigments was investigated....
Resource Type:: Masters Thesis
Full Text:: pigmented fruit is of im- portance because of the pronounced instability of the antho- cyanins

Diffusion of sugar, acids and pigments during processing and storage of canned berries

Creator:: Boziotis, Constantinos Andreas
Abstract:: Processing and storage of berry fruits is accompanied by various changes, the important ones being the changes in the soluble solids content, titratable acidity, pH, pigments, and texture. A study was made of these changes in processed strawberries, raspberries, blackberries and blueberries, still cooked and stored at 78°F for one...
Resource Type:: Masters Thesis
Full Text:: solids of the syrup and drained weight of the fruit immediately after processing. Softening of

The ascorbic acid, dehydroascorbic acid and diketogulonic acid content of canned and frozen juices and beverages in relation to cost

Creator:: Jarvis, Helen Wilma
Resource Type:: Masters Thesis
Full Text:: » » 9 * <> 3" ASCORBIC ACID VALUES FOUND IN FRUIT JUICES AND COST OF FRUIT JUICES AND BEVERAGES

An improved method of concentrating fruit juices with special reference to apple juice

Creator:: Rolfsness, Stanley Cornelius
Resource Type:: Masters Thesis

ScholarsArchive@OSU

Pheromonal communication in the western cherry fruit fly, with particular reference to oviposition

The relationship of temperature to pupal development rates of the western cherry fruit fly, Rhagoletis indifferens Curran

The influence of enzymes on color deterioration of strawberry juice and concentrate

Clarification of pear juice by hollow fiber ultrafiltration

Polyphenol oxidase of D'Anjou pears (Pyrus communis L.)

Methods for presenting raspberry and strawberry samples to the Hunter color and color-difference meter

Changes in raspberry pigments during processing and storage

Diffusion of sugar, acids and pigments during processing and storage of canned berries

The ascorbic acid, dehydroascorbic acid and diketogulonic acid content of canned and frozen juices and beverages in relation to cost

An improved method of concentrating fruit juices with special reference to apple juice

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