摘要:

A study of changes with time in aspects of bruise colour in ‘Granny Smith’ apples (Malus domestica) was undertaken in an attempt to identify the optimum time for assessment of bruise severity in experiments on apples. Bruised cortical tissue became darker (decreased lightness), browner (decreased hue angle), and increased in colour intensity (increased chroma) in the first few hours following impact. Discoloration subsequently faded gradually with time. Bruises became further discoloured with delays between sectioning and measurement, even when bruising had occurred 48 h beforehand. Colour data on bruises should therefore be collected at a standard time interval after cutting them open. Moisture and dry matter began to migrate out of bruises within 1 h of impact, providing a mechanism for “bruise recovery” in which bruises are observed to fade and develop a dry appearance with time. To assess bruises at their most intense degree of discoloration, they should be allowed to develop for a period of 4–14 h before sectioning.

ISSN:0114-0671    

DOI:10.1080/01140671.1993.9513795

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor

摘要:

Levels of bacterial soft rot in stored onion bulbs were affected by rates and application times of nitrogen (N) fertiliser, time of lifting, and water during the field‐curing period. Bulbs of onions given 240 kg N/ha (double the local recommended rate) had more rots during storage than onions that received no N or 120 kg N/ha. Onions that received N late in the growing season had more storage rots than onions that received N early in the season, or were not supplied with N. There were no noticeable differences in levels of rots in onions that were lifted at 50–70% top‐down or at >90% top‐down in each of the treatments. When N treatments were compared, the percentage of storage rots was higher in onions that were given supplementary water during field‐curing than in non‐irrigated onions. To reduce the incidence of storage rots it is recommended that onions are not over‐fertilised with N, and crops are lifted at >90% top‐down. Bulbs should be moved under cover and dried before storage if wet weather is expected during field‐curing.

ISSN:0114-0671    

DOI:10.1080/01140671.1993.9513796

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor

摘要:

The durum wheat industry in New Zealand is based in South Canterbury supplying the local Timaru Milling Company with specialist grains for the making of pasta and pasta‐related products. ‘Waitohi’ durum wheat has been bred as a high yielding ‐ high quality replacement to the standard durum cultivar ‘Tara’. Regional trials indicate a small yield advantage over ‘Tara'with improved pasta processing characteristics and a higher colour grading in the milled and processed product.

ISSN:0114-0671    

DOI:10.1080/01140671.1993.9513797

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor

ISSN:0114-0671    

DOI:10.1080/01140671.1993.9513798

出版商:Taylor & Francis Group    

年代:1993

数据来源: Taylor