volumetrically by titrating the solution with standard KMnO4 solution. OBJECTIVE OF PROJECT In this project‚ we will learn the test the presence of oxalate ions in the guava fruit and how its amount varies during different stages of ripening. THEORY Oxalate ions are extracted from the fruit by boiling pulp with dil. H2SO4. Then oxalate ions
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their botanic origin? 3. List the intrinsic and external factors which can affect the respiration rate of fruit and vegetables 4. What are the major differences between climacteric and non-climacteric fruits? 5. What is role of ethylene in fruit ripening? 6. Describe the relationship between temperature and shelf-life of fruits and vegetables. 7. What are the major methods for cooling produce? What are their advantages and disadvantages? 8. What factors can affect the moisture loss of fruit and vegetables
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POST-HARVEST PHYSIOLOGY (GTN 3700) PRACTICAL 2: DETERMINATION OF SOLUBLE SOLIDS CONCENTRATION USING HANDLED REFRACTOMETER Name: Noor Fareeza Juliana Bt. Abd. WahabMatric No.: UK32565 Program: Bac. Sc. Agrotechnology (Postharvest Technology) Group: 8 INTRODUCTION The major soluble solid in fruit juices is sugars‚ so the soluble solids can be used as an estimate of sweetness. Soluble solids concentration measurement in the flesh of each fruit by removing the peel and seed
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Santol Santol fruit is round with juicy and as big as a big apple in sized. Inside the santol fruit there is a white juicy tissue approximately 3 to 5 brown seeds. The seeds are up to 2 cm long in size. SANTOL FRUIT Introduction - The Santol fruit tissue is mostly sub-acid or sour in nature. When the fruit is unripe‚ this tissue is even more sour. The Filipinos like it even in sour condition and generally eaten with some salt. In the local markets of the Philippines the santol is always for sale
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A banana is an edible fruit produced by several kinds of large herbaceous flowering plants of the genus Musa.[1] (In some countries‚ bananas used for cooking may be called plantains.) The fruit is variable in size‚ color and firmness‚ but is usually elongated and curved‚ with soft flesh rich in starch covered with a rind which may be green‚ yellow‚ red‚ purple‚ or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible parthenocarpic (seedless) bananas
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It is native to parts of South and Southeast Asia‚ and is believed to have originated in the southwestern rain forests of India‚ in present-day Kerala‚ coastal Karnataka and Maharashtra. The jackfruit tree is well suited to tropical lowlands‚ and its fruit is the largest tree-borne fruit‚[7] reaching as much as 80 pounds (36 kg) in weight and up to 36 inches (90 cm) long and 20 inches (50 cm) in diameter.[8] The jackfruit tree is well suited to tropical lowlands‚ and its fruit is the largest tree-borne
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quantities of fructose and acids in it. Fruits like limes and lemons have a sour taste; they do not become a sweet taste even after ripening due to the presence of excessive amount of acids. Raw bananas have more starch but when the fruit gets ripen‚ the starch gets converted into fructose. The chemical changes take place inside the fruit during the process of ripening‚ due to these changes the amount of sugar increases in fruit and it becomes sweet. You will see that even two fruits of same type
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IV Discussion 4 Conclusion 5 outpents.edu.ms outpents.edu.ms joshuawagy.com Introduction The scientific article “Spatial and Temporal Analysis of Textural and Biochemical Changes of Imported Avocado cv. Hass during Fruit Ripening” by Landahl S.‚ Meyer M.D and Terry L.A.was published in 2009 in the Journal of Agricultural and Food Chemistery. The research was conducted by members of Plant Science Laboratory (Terry L.A. is Head of the Plant Science Laboratory) in 2008 and
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Introduction: The rice plant has tillers which are a characteristic of grass plants; however they have recognized a way of growing the plant which causes it to create the best grain possible. Discussion: Vegetative: In this stage the plant germinates and gradually grows taller and leaves emerge at steady intervals. Germination: The root elongates through the seed coat and anchors into the soil. The primary leaf (coleoptile) also elongates and breaks through the seed coat. Early seedling
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climate of the area where the cheese making may influences the type of cheese produced in the end. The temperature and humidity impacts the flavor of cheese during the ripening process. Different cheese are created when ripened in different locations‚ also environment adds to the unique flavor of the cheese. * Cheese Ripening Ripening is influenced by a variety of factors‚ ranging from the microflora to the curd and to the others. The enzymatic process is the most crucial process for all cheeses
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