Association between Soluble Solids/Acid Content and Days from Full Bloom of Three Red Strains of ‘Delicious’ and ‘Law Rome’ Apple Fruits1

Hammett, Larry K.; Kirk, H. J.; Todd, H. G.; Hale, Scott A.

doi:10.21273/jashs.102.6.733

Cited by 3 publications

(3 citation statements)

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“…In 1984, there was again a firmness increase between 130 and 137 DAFB in 'Starkrimson', 'Oregon Spur', and 'Redchief' and then a decrease so that the overall change was quadratic. This phenomenon has been reported previously (8,12). There was a greater firmness difference among strains 131 DAFB in 1984 than in 1983, but less 151 DAFB.…”

Section: Resultssupporting

confidence: 88%

Fruit Characteristics of ‘Red Delicious’ Apple Strains during Maturation and Storage

Ingle

D'Souza

1989

J. Amer. Soc. Hort. Sci.

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Firmness, soluble solids concentration (SSC), starch index, and internal ethylene concentration were measured in the ‘Starkrimson’, ‘Oregon Spur’, ‘Redchief, ‘Royal Red’, and ‘Topred’ strains of ‘Red Delicious’ apple (Malus domestica Borkh) between 130 and 150 days after full bloom (DAFB). Firmness was significantly correlated with DAFB, although there were increases and decreases between 130 and 144 DAFB. SSC increased and was correlated with DAFB. The starch index increased linearly most of the time. There were differences in starch index between the 1983 and 1984 seasons, but no consistent differences among strains. Internal ethylene concentration began to change later than the other characteristics, but was correlated with DAFB in 90% of the comparisons. Fruit attributes that were significantly correlated in 80% or more of the comparisons were firmness with starch index, SSC with starch index, and starch index with internal ethylene. Firmness was correlated with starch index in 90% of the comparisons, SSC in 85%, and internal ethylene in 60%. Superficial scald was consistently correlated only with DAFB. Changes in firmness during storage were not correlated with any of the characteristics measured.

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Section: Resultssupporting

confidence: 88%

Fruit Characteristics of ‘Red Delicious’ Apple Strains during Maturation and Storage

Ingle

D'Souza

1989

J. Amer. Soc. Hort. Sci.

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“…Several investigators (2,3,4,6,7,9,11) have reported on the chemical composition of pistachio nut kernels but few (3,4) dealt with California-grown 'Kerman' nuts, which represent the largest portion of pistachio production in the United States. There are no published data on the relative importance of chemical constituents to flavor quality of pistachio kernels, nor is it known how the relationship between constituents and nut maturity affects flavor quality.…”

Section: Resultsmentioning

confidence: 99%

“…The physiological basis for this difference is not known. Fruit acidity, soluble sugars, cell wall materials, and starch are common indicators of fruit maturity, quality, and storage life (5,8,9). Retention of organic acids in fruit stored in controlled atmospheres is always associated with a prolonged storage life (14,16).…”

mentioning

confidence: 99%

Differences in Biochemical Composition between ‘Beurre d’Anjou’ and ‘Bose’ Pears during Fruit Development and Storage1

Chen

Richardson

Mellenthin

1982

J. Amer. Soc. Hort. Sci.

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A comparative study in 1979 and 1980 between ‘Anjou’, a long-keeping winter pear and ‘Bose’, a shorter keeping winter pear (both Pyrus communis L.) revealed that ethanol-insoluble matter, titratable acids, soluble solids, proteins, and free amino acids in fruit of both cultivars during fruit development, maturation, and storage period fluctuated from season to season and were not associated with their difference in postharvest life. Malic acid was the major fraction of organic acids in both cultivars, and it declined at a faster rate in ‘Bosc’ than in ‘Anjou’ during storage at −1.1°C. The amounts of citric, oxaloacetic, and fumaric acids were higher in ‘Bosc’ than in ‘Anjou’ and were maintained at constant levels throughout the storage period. Internal ethylene in both cultivars early in fruit development was about 0.3 ppm and decreased rapidly to below 0.07 ppm during late fruit development and harvest period. For 2 seasons, ‘Bosc’ was capable of ripening after less than 20 days of chilling at −1.1°C when its internal ethylene increased to 0.2 ppm, while ‘Anjou’ required at least 50 days of chilling to develop the ripening capacity coincident with an internal ethylene above 2.0 ppm. Internal ethylene accumulated in ‘Bosc’ about 8 times faster than in ‘Anjou’ during the first 60 days of storage at −1.1° and reached an equilibrium at 40 ppm for ‘Bosc’ and only 5 ppm for ‘Anjou’ during the remaining storage period. After any corresponding period of cold storage, both ethylene and CO2 productions of ‘Bosc’ at ripening temperature of 20° were higher than those of ‘Anjou’, and ‘Bosc’ also required fewer days to reach the climacteric peaks than did ‘Anjou’.

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Maturity Indices for Apple and Pear

Kingston¹

1992

Horticultural Reviews

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Association between Soluble Solids/Acid Content and Days from Full Bloom of Three Red Strains of ‘Delicious’ and ‘Law Rome’ Apple Fruits1

Cited by 3 publications

References 0 publications

Fruit Characteristics of ‘Red Delicious’ Apple Strains during Maturation and Storage

Fruit Characteristics of ‘Red Delicious’ Apple Strains during Maturation and Storage

Differences in Biochemical Composition between ‘Beurre d’Anjou’ and ‘Bose’ Pears during Fruit Development and Storage1

Maturity Indices for Apple and Pear

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