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  • 1
    Electronic Resource
    Electronic Resource
    Effect of Fertilization, Postharvest Handling and Blanching Temperature on the Drained Weight of Canned Summer Squash (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: There was no apparent effect on drained weight or firmness when three rates of calcium fertilization and two rates of potassium fertilization were applied to a test planting from which two harvests of raw summer squash were canned. However, high Ca (L2) decreased dry matter and increased structural carbohydrates and tissue Ca in the canned product. Precooling increased drained weight and dry matter, but drastically reduced firmness of the canned product. Noncooled canned squash had lower drained weights and pH, but greater firmness and higher water soluble pectin and cellulose content. Blanching at 99°C increased drained weight; blanching at 88°C decreased drained weight, but increased calgonsoluble pectin content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13049.x
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  • 2
    Electronic Resource
    Electronic Resource
    Shelf-Life and Quality Changes in Summer Storage Onions (Allium cepa) (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Jumbo and medium sized summer onions (Allium cepa) of three cultivars were stored at 1, 4, 21°C for 6 months. Medium yellow onions held best at 1°C; jumbo sizes showed lowest losses at 4 and 21°C. Highest losses occurred in white onions. Major losses were due to decay. Sprouting occurred after 3 months at 4°C; none was observed at 1°C. Pungency increased and sugar decreased at 4 and 21°C; onions remained dormant at 1°C. Changes in quality parameters were factors of size and cultivar and may influence sprouting and decay over storage. Weight loss was an index to onion size change. Sprouting increased on reconditioning onions. Medium yellow Grano onions stored best on transfer to higher temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13791.x
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of Harvest Date, Irrigation, Maturity and Calcium Addition During Processing on Quality of Canned Summer Squash (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Soaking summer squash in calcium prior to commercial blanching at 99°C decreased sloughing, increased sensory firmness and had no effect on lightness or pH of the canned product. Although blanching squash in calcium decreased sloughing, improved lightness, decreased pH and produced off-flavors, the effect of hand blanching at 93°C with no calcium present increased sloughing, lightness, pH, and sensory firmness of the processed product. Adding calcium at the point of squash filling into cans after a commercial blanch produced no change in sloughing, decreased pH, increased sensory firmness and had no effect on lightness. Grade 1 squash exhibited the highest drained weight and lowest sloughing values. Drained weight increased at the end of the harvest season. Method of cultivation had no effect on the quality of canned squash.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11085.x
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  • 4
    Electronic Resource
    Electronic Resource
    LOSS OF GREEN COLOR OF REFRIGERATED AND NONREFRIGERATED SOUTHERN PEAS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Southern pea quality is judged commercially according to USDA grading standards. The presence of green color determines USDA grades of Southern peas. Since USDA testing procedures are subjective in nature and the objective of this investigation was to provide commercial Southern pea processors a practical means of preserving pea color, it was determined that measurements should be made subjectively to give validity to the results. This study shows that Grade A peas can be maintained by hydrocooling and holding them under refrigeration subsequent to the harvesting and shelling operations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08544.x
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  • 5
    Electronic Resource
    Electronic Resource
    Relationships Between Sensory and Objective Measures of Postharvest Quality of Snap Beans as Determined by Cluster Analysis (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Seventeen sensory, physical and chemical measurements of postharvest quality were obtained from 72 snap bean samples during four separate experiments. Cluster analysis was used to determine relationships between the 17 variables and to reduce the data into a smaller set of underlying structures without appreciable information loss. Four clusters, representing 79% of the total variance, were obtained and named ‘acceptability measures’, ‘objective measures’, ‘ascorbic acid’, and ‘appearance measures’ according to the variables within each group. Acceptability, mouthfeel and flavor were the most important subjective measures while hue angle and moisture were the most important objective measures of postharvest quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb13984.x
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  • 6
    Electronic Resource
    Electronic Resource
    Quality Changes of Vine-Ripened Tomatoes within the Postharvest Handling System (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Quality characteristics of fresh-market tomatoes were monitored throughout the postharvest handling system to determine the nature and extent of color and firmness changes at component handling steps. Greatest changes in hue and chroma were observed during simulated warehouse ripening and storate (12.5°C). Greatest changes in color value (lightness) and firmness were noted during simulated retail ripening and storage (21°C). Tomatoes harvested at carlier stages of maturity tended to maintain firmness longer and remained lighter as the hue changed from pink to red than those harvested at later stages. Shipping of tomatoes at the ‘pink’ stage or beyond requires modification of handling techniques to slow ripening starting at the packing house.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06697.x
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