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Fungicide effect of banana column juice on tomato southern blight caused by Sclerotium rolfsii: Technical and economic efficiency
Benin disease control biofungicide sclerotium rolfsii decision matrix
2011/1/13
The efficiency of banana column juice was compared to that of the synthetic fungicide Maneb 80 and urea in laboratory, in pots under shed and in the field. In laboratory, the products underwent trials...
Relationship between Nitrate Ion Concentrations in Petiole Juice Measured by the Handy Reflecting Photometer and Vine Growth and Fruit Quality of ‘Kyoho’ Grapes
index length of current shoot percentage of sprouting buds
2010/11/23
To determine the relationship between NIC (nitrate ion concentration in petiole juice) and fruit quality, sampling conditions of the petioles were investigated in ‘Kyoho’ grapes with a long-pruning sy...
Relationship between Concentration of Soluble Solids in Fruit Juice and Productivity of the Next Year in Satsuma Mandarin
flowering intensity fruit quality fruit set yield
2009/7/9
In several satsuma mandarin (Citrus unshiu Marc.) cultivars, the parameters of productivity (flowering, fruiting, yield, etc.) of one year correlated negatively with those of the next year, while the ...
Seasonal Changes in Fruit Growth,Peel Color,Sugar and Acid Contents in Juice,Juice Vesicles Growth and Respiration Rate of Tankan (Citrus tankan Hayata)
fruit growth maturation sugar (Brix) Tarumizu 1 go titratable acidity
2009/7/6
A series of studies was conducted to improve the practical management of tankan (Citrus tankan Hayata) ‘Tarumizu 1 go’. Seasonal changes in fruit growth, peel color, and other important parameters of ...
Inactivation of Bacillus subtilis Spores in Orange Juice and the Quality Change by High Electric Field Alternating Current
flavor high electric field AC nutrient
2010/3/4
Heat treatment is commonly used to inactivate micro-organisms in liquid foods in order to improve food safety and extend shelf life. However, using heat treatment to kill spores also thermally damages...
‘Sago’ - a natural product for cashew apple juice clarification
Cashew apple syrup PVP natural clarifier
2009/2/20
Clarification of cashew apple juice by removing phenols and tannins is an important step in cashew apple processing. The common clarifying agent recommended presently is poly vinyl pyrolidone (PVP),...
The chemical composition of pear juice, prepared from Akça, Ankara, Passe Crassane, Santa Maria, Starkrimson, Seker and Williams varieties, was investigated. Fructose (mean, 5.41%) was the main...
The Effect of Mash Enzymation on Juice Yield and Chemical Composition of Sour Cherry Juice
Mash Enzymation Juice Yield Chemical Composition of Sour Cherry Juice
2009/1/16
The effect of mash enzymation on juice yield and chemical composition of sourcherry juice was investigated. The increase in juice yield due to mash enzymation was found between 6.25 and 9.0%, in sourc...
Analysis Of Concentrated Fruit Juice Demand Using The Tobit Model
Concentrated Fruit Juice The Tobit Model
2009/1/15
The purpose of this study was to evaluate the comsumption of concertrated fruit juice by household, and determine the socio-economic factors that affect the level of comsumption. For this purpose, dat...
Kinetics of Nonenzymatic Browning Reaction in Citrus Juice Concentrates during Storage
Citrus juice concentrate nonenzymatic browning color storage kinetic
2009/1/13
The kinetics of nonenzymatic browning in citrus juice concentrates (orange, lemon, grapefruit and tangerine) during 8 weeks of storage at 28, 37 and 45 ºC were investigated. Browning development ...
Ascorbic Acid Content and Antioxidant Activity of Juice in Various Citrus Accessions
DPPH radical scavenging activity functional component vitamin C
2010/11/23
Specific and varietal differences of ascorbic acid (AsA) concentration and DPPH radical scavenging activity of citrus juice citrus were investigated. In 2006-2007, 41 species and/or cultivars (accessi...