59214 fruit wordsearch

Harvesting and Post Harvest Technology of Dragon Fruit

Harvesting and Post Harvest Technology of Dragon Fruit
... color development  Size Dragon fruit is nonclimacteric It has no ability to ripen after harvesting Time of harvesting is very critical Fruit harvested before optimum stage of maturity  Poor quality ... stage of maturity when it was harvested  Maturity Index- signs or indications of the readiness of the plant for harvest The basis for determining harvest date Maturity Index for Dragon fruit ...  Harvesting means the deliberate picking of the commodity To determine the exact moment when to pick a crop , we have to consider the idea of maturity  The postharvest behavior of a commodity...
  • 6
  • 250
  • 3

Alternative Processing Technologies for the Control of Spoilage Bacteria in Fruit Juices and Beverages

Alternative Processing Technologies for the Control of Spoilage Bacteria in Fruit Juices and Beverages
... 90% of their energy at a wavelength of 253.7 nanometers Exposure of bacteria to UV results in cross-linking of the thymine dimers of the DNA in the organism, preventing repair of injury and reproduction ... is among the main reasons for contamination in fruit juice Washing and brushing fruit before the juicing step is common in juice processing According to one industry survey, 98% of orchards surveyed ... nonthermal processing is currently used in various parts of the world in the manufacture of a number of products, including fruit juices, fruit purees, and jams.44 HPP involves subjecting either packaged...
  • 21
  • 200
  • 0

Microbiology of Fruit Juice and Beverages

Microbiology of Fruit Juice and Beverages
... reduction in numbers of pathogens in the Þnished products.12,14 This chapter reviews the microbiology of fruit juice and beverages in the contexts of spoilage and safety of fruit juice and beverage production ... with juice products, and recalls of fruit juice and juice products during the past decade have led to a recognition of emerging pathogens as a major threat to the safety of fruit juice and beverages ... production MICROBIAL SPOILAGE OF FRUIT AND FRUIT JUICE AND BEVERAGES BACTERIA The most commonly encountered spoilage bacteria in fruit juices and soft drinks include species of Acetobacter, Alicyclobacillus,...
  • 29
  • 109
  • 0

THÀNH PHẦN hợp CHẤT AXÍT béo và CAROTENOID của gấc fatty acid and carotenoid composition of gac (momordica cochinchinensisspreng) fruit

THÀNH PHẦN hợp CHẤT AXÍT béo và CAROTENOID của gấc   fatty acid and carotenoid composition of gac (momordica cochinchinensisspreng) fruit
... Fatty Acid and Carotenoids in Gac Fruit MATERIALS AND METHODS Fatty Acid Analysis Materials Gac fruit were purchased from two Asian markets (Vinh Phat and Shun Fat) in Sacramento, ... almost half of the weight of the entire fruit Fatty Acid Analysis Data on total FAME content of aril from two gac fruit were collected Total % weight content of FAME in these two fruit was nearly ... ) standard deviation, % d RSD ) relative standard deviation, % vaccenic (in two fruit) , R-linolenic, and eicosa-11-eneoic acids were also detected The fatty acid composition of the aril and seed...
  • 6
  • 369
  • 1

Tài liệu Báo cáo " Obtaining Essential Oil and Shikimic Acid from Star Anise Fruit (Illicium verum Hook) " ppt

Tài liệu Báo cáo
... best for obtaining simultaneously essential oil and shikimic acid from star anise fruits With this method, obtaining yield of essential oil and shikimic acid respectively are 9.5% and 5.6% (essential ... Sciences and Technology 26 (2010) 110-113 for obtaining simultaneously essential oil and shikimic acid from star anise fruits The yield of essential oil and shikimic acid were 9.5% and 5.6% (r.m), ... shikimic acid obtained by methods N0 1, N0 and N0 were shown at table and table Table Obtaining simultaneously essential oil and shikimic acid from star anise fruits by methods N0 1, N0 and N0...
  • 4
  • 158
  • 0

Xem thêm

Nạp tiền Tải lên
Đăng ký
Đăng nhập