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Eight descriptive sensory textural attributes of whole date fruit were evaluated by twenty trained panel members and correlated with sixteen physicochemical properties. All sensory parameters, except gumminess, significantly correlated (Ps<0.05) with pectin, crude fibre, and moisture content. In addition, sensory hardness, cohesiveness, elasticity, and resilience correlated significantly with length of whole fruit (P<0.05), sensory adhesiveness with glucose content (P<0.05), sensory chewiness with mass of whole fruit (P<0.05), and sensory gumminess with fructose, glucose, and total sugar content (P<0.10). Sweetness, however, correlated only with moisture content (P<0.05). CA and the biplot (i.e. including all products, their sensory texture and physicochemical attributes) generated through PCA recognized three groups of dates as hard-chewy, soft-(medium-chewy), and soft-(non-adhesive).
Influence of plant leaf texture of camphor, guava and fig on development, reproduction and life table parameters of the phytoseiid mite, Cydnoseius zaheri (Yousef and El Borolossy) was studied at 27 °C and 70% R.H. as rearing substrates. Cydnoseius zaheri successfully developed and reproduced on different plant leaves. Guava and camphor leaves were the most appropriate surfaces as individuals induced the shortest generation period and the highest reproduction rate. In contrast, fig leaf was the least suitable surface. A total of 53.0, 41.6 and 36.9 eggs/&8482; were obtained when guava, camphor and fig leaves were provided as rearing substrates. The intrinsic rate of increase (rm) and the finite rate of increase (exp rm) were 0.280 and 1.323 on camphor, 0.261 and 1.298 on guava and 0.169 and 1.183 on fig, respectively. Cydnoseius zaheri showed the highest fecundity rate (Mx), which compensated its lowest survival rate (Lx), on guava leaf. However, the predator exhibited the highest survival rate and the lowest fecundity rate on fig leaf.
The influence of storage time on different quality parameters and in vitro antioxidant activity of peaches cv. Elegant Lady harvested at two ripening stages (immature and commercial mature) and stored under cold and marketing conditions were assessed. Destructive (physical-chemical properties, antioxidant activity, and firmness) and non-destructive parameters (colour and index of absorbance difference, IAD) were assessed.
Storage and ripening stage influenced firmness, colour, and antioxidant activity. Firmness decreased significantly during cold and marketing storage, and skin colour parameters, a* and b*, underwent a deepening of the red hue, while IAD values fully justified differences in colour over storage time and ripening stage. The antioxidant activity increased during storage, although polyphenols and ascorbic acid contents remained constant, and was higher in commercial mature fruit than immature peaches, that revealed a ratio of total sugars/total acids more equilibrated.
to soil texture. J. Veg. Sci. 1: 609-614. Composition and dynamics of dry tropical forest in relation to soil texture J. Veg. Sci. 1
Introduction Hazelnut spreads are considered as a complex multiphase system, which contain different dispersed solid particulars and a continuous fat phase ( Glicerina et al., 2013 ). The physical attributes such as textural properties, viscosity
attack. They start deteriorating immediately after harvest and have a limited shelf life at ambient conditions, which might result in a loss of quality (moisture loss, discoloration, alteration of texture and flavor and reduction in nutrient content) and
many factors (e.g., traditions, age, and gender), but the key factors are texture and taste ( Harms and Pirolet, 2018 ). The acceptance could be increase if the non-traditional food ingredients were mixed with traditional foods, to provide consumers the
DeMars , L.L. & Ziegler , G.R. (2001): Texture and structure of gelatine/pectin-based gummy confections. Food Hydrocolloid. , 15 , 643–653. Ziegler G.R. Texture and structure of
88 495 510 Bertola, N.C., Califano, A.N., Bevilacqua, A.E. & Zaritzky, N.E. (1996): Textural changes and proteolysis of low moisture
