Degreening Response Of Color Sorted Florida Oranges A Preliminary Report Classic Reprint PDF Download

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Degreening Response of Color-Sorted Florida Oranges

Degreening Response of Color-Sorted Florida Oranges
Author: Otto L. Jahn
Publisher: Forgotten Books
Total Pages: 24
Release: 2018-03-18
Genre: Science
ISBN: 9780364027431

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Excerpt from Degreening Response of Color-Sorted Florida Oranges: A Preliminary Report Two tests were conducted during November 1964 using Hamlin oranges grown on rough lemon rootstock. Because of the advanced fruit color, it was necessary to selectively harvest fruit in order to have an adequate color range of regular-bloom fruit for the tests. The fruit was washed and sized into three groups large, medium, and small, which corresponded to commercial sizes of 163, 200 and 252. Each size group was visually sorted into three color categories: dark, medium, and light. Each color-size lot consisted of 10 fruits, and five replications were included. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.


The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks

The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks
Author: Robert E. Hardenburg
Publisher:
Total Pages: 140
Release: 1986
Genre: Cold storage
ISBN:

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Note for the electronic edition: This draft has been assembled from information prepared by authors from around the world. It has been submitted for editing and production by the USDA Agricultural Research Service Information Staff and should be cited as an electronic draft of a forthcoming publication. Because the 1986 edition is out of print, because we have added much new and updated information, and because the time to publication for so massive a project is still many months away, we are making this draft widely available for comment from industry stakeholders, as well as university research, teaching and extension staff.


Handbook of Fruits and Fruit Processing

Handbook of Fruits and Fruit Processing
Author: Y. H. Hui
Publisher: John Wiley & Sons
Total Pages: 712
Release: 2008-02-28
Genre: Technology & Engineering
ISBN: 0470276487

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The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market. As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.


Fresh-Cut Fruits and Vegetables

Fresh-Cut Fruits and Vegetables
Author: Olusola Lamikanra
Publisher: CRC Press
Total Pages: 482
Release: 2002-02-14
Genre: Technology & Engineering
ISBN: 1420031872

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A comprehensive reference for the emerging fresh-cut fruits and vegetable industry, Fresh-cut Fruits and Vegetables: Science, Technology and Market focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage. It highlights the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the last 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field.


Advances in Fresh-Cut Fruits and Vegetables Processing

Advances in Fresh-Cut Fruits and Vegetables Processing
Author: Olga Martin-Belloso
Publisher: CRC Press
Total Pages: 424
Release: 2010-10-21
Genre: Technology & Engineering
ISBN: 1420071238

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Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping n


Biochemistry of Fruit Ripening

Biochemistry of Fruit Ripening
Author: G.B. Seymour
Publisher: Springer Science & Business Media
Total Pages: 461
Release: 2012-12-06
Genre: Technology & Engineering
ISBN: 9401115842

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It is over 20 years since the publication of A.c. Hulme's two volume text on The Biochemistry of Fruits and thei.r Products. Whilst the bulk of the information contained in that text is still relevant it is true to say that our understanding of the biochemical and genetic mech