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Manipulation of the chilling requirement of sweet cherry trees /Kapp, Cornelius Johannes. January 2008 (has links)
Thesis (MScAgric)--University of Stellenbosch, 2008. / Bibliography. Also available via the Internet.
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Thiamin and ascorbic acid retention and visual and textural qualities in thermally processed and stored green beans and Royal Ann cherries packed in pouches and cansAbou-Fadel, Olga Samir 19 July 1982 (has links)
Thiamin and ascorbic acid content and retention were determined
in raw, blanched, pouched and canned green beans immediately
after processing and after storage for four months at room temperature
or at 37.5°C. Ascorbic acid was also determined in raw, pouched
and canned Royal Ann cherries immediately after processing and after
storage for six months at room temperature. Five replicates of green
beans and three replicates of cherries were assayed. Compared to the
raw green beans, the blanched green beans were higher in apparent
thiamin and lower in ascorbic acid. There was significantly more
thiamin and ascorbic acid in the pouched green beans and more
ascorbic acid in the pouched cherries than in the canned ones.
There were no significant losses in these two vitamins in the
pouched and canned products after four months storage at room
temperature. These vitamins, however, were significantly lower
in the pouched and canned products after four months storage
at 37.8°C. The liquid portions of the pouched products had significantly
higher concentrations of these water soluble vitamins
than the canned ones. However, the total amount of liquid portion
was lower in the pouched than in the canned products, leading
to smaller total vitamin losses in the pouched products.
Canned green beans were yellower and lighter in color than
pouched green beans. Pouched cherries were significantly darker
red than the canned cherries. The pouched products were firmer
in texture than the canned. Results of this study demonstrate
that pouched green beans and cherries have a better nutritional
value, color and texture than the canned ones. / Graduation date: 1983
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Relationships of cellulose and pectic substances to the texture of secondarily bleached cherriesRoss, Nicholas Dutton 30 April 1968 (has links)
Research was initiated to find a secondary bleach to remove
brown discoloration on sulfur dioxide brined sweet cherries. In addition,
studies were carried out to determine the effects on texture
of not only the secondary bleaches, but also the primary bleach (sulfur
dioxide).
Three bleaches were found to remove the pigments in question
leaving a snow white fruit at the end of the process, These were
sodium and calcium hypochlorite and sodium chlorite.
The study of the brining effects on the original fruit showed
that most firming occurred within the first four and one half weeks.
These constituents affecting firmness, the pectins and cellulose, did
not appreciably change during the curing process. Only the uptake of
calcium into the pectin was noted after the first few weeks.
Analyses showed that secondary bleaching with the hypochlorites
was too destructive to the cherry tissue. Sodium hypochlorite
was extremely harsh, as it destroyed up to one half of the original
cellulose and lowered the calcium level in the pectin. Calcium hypochlorite
was found to be less severe, although some destruction did
occur. Another problem encountered with the hypochlorites was the
difficulty in controlling the reaction unless constant care was maintained.
No change in the constituents affecting texture was found with
sodium chlorite bleaching agent. Texture was still firm and although
the process took longer than the hypochlorite process, very little
attention was needed. Sodium chlorite was determined to be the best
bleaching agent for secondarily bleaching brined cherries. No off-flavors
developed when the fruit was processed into maraschino
cherries. / Graduation date: 1968
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Factors causing shrinkage of brined cherriesMcClain, Gene Harold 06 1900 (has links)
Graduation date: 1939
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Some factors affecting the softening of brined cherriesSteele, Wilbert Francis 12 May 1959 (has links)
Graduation date: 1959
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Factors leading to poor fruit set and yield of sweet cherries in South Africa /Sheard, Andrew Grant. January 2008 (has links)
Thesis (MScAgric)--University of Stellenbosch, 2008. / Bibliography. Also available via the Internet.
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A comparative study of the developing and aborting fruits of Prunus cerasusBradbury, Dorothy. January 1900 (has links)
Presented as Thesis (Ph. D.)--University of Wisconsin--Madison, 1925. / Cover title. "Reprinted from American journal of botany, vol. XVI, no. 7 ... July, 1929." Includes bibliographical references (p. 541).
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The etiology and host range of X-disease of chokecherryGilmer, R. M. January 1950 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1950. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 87-88).
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Virus-vector studies of sour cherry viruses in WisconsinBrooks, Robert F. January 1961 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1961. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 44-47).
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Studies on the firmness and color of Montmorency cherriesFischer, Richard Robert, January 1900 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1970. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
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