The mass of each fruit was weighed before cold storage using a weighing scale. After cold storage the fruits were weighed every 7 days. The fruit mass loss was calculated as a percentage with respect to the initial mass (mass before cold storage). Fruit firmness The avocado fruit firmness was measured using a firmness tester, firmness was measured every seven days during the cold storage period and during the shelf life. The firm tester has a scale that ranges from 100 to 10. The 100 scale symbolizes an unripe and rigid fruit and if the scale is < 60 it means the fruit is ripe and soft (ready to eat). The fruit firmness was calculated using the formula: N=0.751x + 0.5491, x symbolizes the degree of firmness. Fruit carbon dioxide production …show more content…
(1999). Freeze-dried avocado mesocarp (0.05 to 0.10 g) was mixed with 10 mL 80% (v/v) ethanol and homogenized for 1 minute. Thereafter, the mixture was incubated in an 80oC water bath for 60 min to extract the soluble sugars. Subsequently the mixture was kept at 4 ºC overnight. After centrifugation at 12000 g for 15 min The mass of each fruit was weighed before cold storage using a weighing scale. After cold storage the fruits were weighed every 7 days. The fruit mass loss was calculated as a percentage with respect to the initial mass (mass before cold storage). Fruit firmness The avocado fruit firmness was measured using a firmness tester, firmness was measured every seven days during the cold storage period and during the shelf life. The firm tester has a scale that ranges from 100 to 10. The 100 scale symbolizes an unripe and rigid fruit and if the scale is < 60 it means the fruit is ripe and soft (ready to eat). The fruit firmness was calculated using the formula: N=0.751x + 0.5491, x symbolizes the degree of firmness. Fruit carbon dioxide …show more content…
(1999). Freeze-dried avocado mesocarp (0.05 to 0.10 g) was mixed with 10 mL 80% (v/v) ethanol and homogenized for 1 minute. Thereafter, the mixture was incubated in an 80oC water bath for 60 min to extract the soluble sugars. Subsequently the mixture was kept at 4 ºC overnight. After centrifugation at 12000 g for 15 min at 4 ºC, the supernatant was filtered through glass wool and taken to dryness in a vacuum concentrator. Dried samples were resuspended in 2 mL ultra-pure water, filtered through a 0.45 µm nylon filter and analyzed using an isocratic HPLC system equipped with a refractive index detector on a Phenomenex® column (Rezex RCM–Monosaccharide). The concentration of individual sugars was determined by comparison with authentic sugar
Rendón, Dr. Oscar Hugo Pedraza. “Quality of the Avocado Exporting Companies to the United States of America,” World Avocado Congress. Abstracts A-48 V. 2003.
A fruit’s heat and lineage are very dependent on growing conditions it is in. Soil, rainfall, and climate are factors that would have the potential to alter a plant. The author questions rather the Naga King Chili would be hotter if it were grown in an area with different growing conditions. Even in regions just next to Nagaland, it is possib...
The hypothesis tested was rejected. It stated that all the carrots would increase in weight. Not all of the carrots increased in mass. Some of them actually lost weight, in fact (cups A, B, and C). The carrots that lost weight were in a hypertonic solution (there were more molecules outside of the cells), or the carrots in the highest sugar concentration. The water moved out of the cell because of osmosis. Only water moves through the membrane, not sugar particles because they are too big (not permeable to the membrane) (Baker, et. al., 2012). The solution that had a low concentration of sugar was a hypotonic solution. The carrot gained mass because water moved in the cells to dilute the solutes (cup D). Cups E and F were isotonic solutions. There was no net movement of water because there was equal amounts on both sides of the
Avocado is originated in southern Mexico before coming to California in 19th century. In the past Avocado was introduced by Judge RB, Ord of Santa Barbara when he brought a tree from Mexico. Moreover, “Avocados were unfamiliar to most Americans until the mid-1900s, when growers of the subtropical fruit successfully convinced many Americans to try it”. More and more farmers as well as growers in California in 1900s saw the potential of Avocado for commercial activities and since then, many Avocados have been hunted for its varieties.
This investigation is focused on how osmosis affects the weight of grapes. To extend on this, the experiment will display whether sucrose solution will alter the mass of grapes. It is essential to understand the importance of experiments, and their beneficial impacts for the future. This particular investigation takes approximately one hour, and is to be monitored constantly and consistently. By testing the mass difference of grapes, it is good to test the different molar percentages of sucrose solution are used for this investigation to really show the effect that they produce. It can be revealed that this specific experiment is unique in comparison to other types of investigations, as it serves a purpose.
Brazil nuts are harvested at plantations and in the wild. Plantations are being developed in various parts of the Amazon. Fazenda Aruana is the owner of a 12,000 hectare former cattle ranch, partially converted to a Brazil Nut plantation in 1980. By January of 1990, 318,660 Brazil nut trees were planted on 3341 hectares of land. Fazenda's original intent was to plant Brazil Nut trees in a 20 by 20 meter grids and allow cattle grazing between the trees. The trees in the Aruana plantation are the result of grafting high yield clones from the region of Abufari Amazonas were Brazil nuts are know for their large fruits and seeds. As a result of fertilization from the same clones, the fruit production among clones has been low(2). Another danger in using so few clones is the ability to resist attack of disease and insects.
The metal body construction: It is solid and provides enough press force to get the maximum amount of juice from the fruit.
Firmness (hardness) is an important aspect of fish quality as opposed to tenderness which is appreciated in meat consumption. (Chéret et al., 2007). Texture profile analysis (TPA) was carried out to determinate the effect of formulated by adding 10% (soybean flour (SF) (S), 10% SF+1% pectin (M) and control (C) samples on the texture of fish products. The values for textural characteristics of fish finger samples prepared from minced common carp fish are given in (Table7). The hardness is related to the strength of gel structure under compression and is the peak force during first compression cycle (Chandra and Shamasundar, 2014). Hardness of the fish finger samples M (9.44) was highest followed by fish finger samples S (7.77) and fish finger samples C (6.69). Similarly, a positive correlation between hardness and pectin content in pear was observed (Ying et al., 2011). Cohesiveness is defined as the ratio of the positive force area during the second compression to that of the first compression. It may be measured as the rate at which the material is disintegrated under mechanical action. Tensile strength is manifestation of cohesiveness. The cohesiveness indicates the ability of the product to hold together
Seven 250ml beakers were obtained and labeled with the following molarity of sucrose solutions: 0 M (pure water), 0.1 M, 0.2 M, 0.3 M, 0.4M, 0.5 M, and 0.6 M. 100 ml of each solution was added to the appropriate beaker. Then, a cork borer was used to obtain a potato cylinder from the potato. It was pushed through the longest axis of the potato. A punch was used to push the potato cylinder out of the cork borer. Enough potato cylinder was obtained to provide 7 1 cm sections. Care was taken to ensure the potato skin was cut off. Each potato piece was blotted dry with a paper towel. A plastic weight boat was placed on a scale, tared and set to measure in grams. Each potato piece was weighed, and the weight was recorded in a table. After weighing,
Seven evenly cut pieces of potato cylinder were incubating in distilled water, 0.1M, 0.2M, 0.3M, 0.4M, 0.5M, and 0.6M sucrose solutions for 1.3 hours to test the effect of osmolarity on the potato tuber cell. The pieces were weighed and compared to the weight of the potato before the incubation. Each final weight of the potato cylinder decreased as the concentrations of sucrose became higher, and the change in weight of the potato decreased in the higher concentrations of sucrose. Within the incubation period, the water
Our original mass of the fruit loops were .812 grams. The mass that we got for iron fillings were .104 grams. We got .121 grams of zinc oxide, .391 grams of sucrose, and .181 grams of stearic acid. The total mass that we recovered was .797 grams. When we calculated our percent recovery our calculations showed that we recovered 98.15% of the original .812 grams of the cereal. I believe that we didn’t fully retrieve the .812 grams because whenever we would add a solution to the solid and pour it through a filter there would always be little speckles of residue stuck in the beaker. When you are transferring the mixture a lot sometimes you lose some of the mixture and in this experiment we transferred the solid multiple times. Overall I believe that our experiment was a success and we retrieved a good amount of the
Avocado’s are loaded with healthy Total Fat, Potassium, Carbohydrates and Fiber. In a (173 g) avocado there are 27 g of total fat. 877 mg of Potassium, 15 g of Carbohydrates, 7 g of Protein and 12 g of Fiber.
The hypothesis that states that “if pectinase and cellulase are added into different containers of applesauce, then pectinase will produce the most apple juice because pectin, which is very abundant in applesauce, is broken down by pectinase to make apple juice” is supported by the data. According to the data, when water was added to applesauce, the amount of apple juice created on average was 8.2 ml. When cellulase was added to applesauce, the amount of apple juice created on average was 8.26 ml. Both of these substances created less apple juice on average than when pectinase was added to applesauce. The data shows that on average the amount of apple juice created with the assistance of pectinase was 13.16 ml. Therefore, the conclusion can be made that the enzyme, pectinase, extracts the most apple juice out of apple sauce. This conclusion can also be supported by the data found by members of the class. The average amount of apple juice
2. Cook, A. A. 1975. Diseases of Tropical and Subtropical Fruits and Nuts, Hafner Press,
...lute the perceived concentration of ABA. As ,mentioned before, I purposely didn’t go into too much detail here because most people know about soaking seeds in water and scarification. I just included it here to give a scientifically explanation as to exactly HOW these methods work. It still all boils down to ABA.