Delicious apples were stored at four temperatures from 0�C to 20�C to produce fruit at different stages of deterioration. At regular intervals, the texture, flavour, and overall quality were assessed by a taste panel, and the flesh firmness, titratable acidity, soluble solids and starch content were measured. It was found that changes in flavour, texture and overall quality were highly correlated and that acceptability of fruit held at higher temperatures declined at a faster rate. During storage there was a decrease in flesh firmness and titratable acidity that was highly correlated with flavour, texture and overall quality. The use of either measurement would seem to be suitable to assess whether fruit were of a sufficiently high quality to warrant marketing. Soluble solids increased during storage but tended to stabilize at a maximum level of about 14%. Starch content decreased during storage to a level where it was undetected by the iodine test. Neither measurement appeared suitable to grade fruit for marketing.

No abstract

No abstract

No abstract

We describe the experiment and technology leading to a target plasma for the magnetized target fusion research effort, an approach to fusion wherein a plasma with embedded magnetic fields is formed and subsequently adiabatically compressed to fusion conditions. The target plasmas under consideration, field-reversed configurations ͑FRCs͒, have the required closed-field-line topology and are translatable and compressible. Our goal is to form high-density (10 17 cm Ϫ3 ) FRCs on the field-reversed experiment-liner ͑FRX-L͒ device, inside a 36 cm long, 6.2 cm radius theta coil, with 5 T peak magnetic field and an azimuthal electric field as high as 1 kV/cm. FRCs have been formed with an equilibrium density n e Ϸ(1 to 2)ϫ10 16 cm Ϫ3 , T e ϩT i Ϸ250 eV, and excluded flux Ϸ2 to 3 mWb.