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111	Extending shelf-life of fresh-cut pears Dong, Xiaoling 25 September 1998 (has links) Different concentrations of various browning inhibitors and a firming agent were evaluated to prevent browning and softening of Bartlett, Bosc and Anjou pear slices during cold storage at 2-4°C. Browning inhibition effect of Semperfresh, Snow Fresh and cysteine were compared with that of 4-hexylresorcinol (4-HR). The effect of ripeness on color and texture changes as well as the influence of storage temperature on texture and color retention was investigated. 4-HR residual content under different treatment conditions and its sensory properties were analyzed. 4-HR was an effective browning inhibitor at concentration as low as 0.005% when combined with 0.5% ascorbic acid (AA). Cysteine (0.5%) with 0.5% ascorbic acid (AA) effectively inhibited Anjou and Bosc pear slice browning for 25 days and its sensory properties merit further study. A combination of 1.0% AA and 1.0% calcium lactate prevented Anjou pear slices from discoloration, but also caused tissue leaking and softening. Semperfresh and Snow Fresh did not maintain flesh color effectively. 1.0% calcium lactate maintained slice firmness at an acceptable level for 30 days when the average firmness of whole pears at slicing was 49, 38 and 43 Newton (N) for Bartlett, Bosc and Anjou respectively. A storage temperature of 0°C significantly retained better texture than the control of 2-4°C. Slices with acceptable texture and color were achieved by treatment with a solution of 0.01% 4-HR, 0.5% AA, and 1.0% calcium lactate for 2 min, vacuum packaging, and storage at 2-4°C for 30 days for Bartlett and Bosc, and 15 days for Anjou. 4-HR residual content increased with increasing dipping times and concentrations, with the latter being the major factor. The 4-HR residual decreased with storage time for all the treatments. Sensory tests indicated that panelists detected the overall differences between 0.01% 4-HR treated samples and the controls for both Bartlett and Anjou pears (P<0.01). There were no significant differences in preference between treated sample and control for Anjou pears. / Graduation date: 1999 Pear -- Storage Pear -- Effect of cold on
112	American human rights policy toward the Soviet Union in the Conference on Security and Cooperation in Europe, 1975 to 1989 : the Belgrade, Madrid, and Vienna review meetings O'Hallaron, Carol Mary January 1995 (has links) No description available. 320 Cold War; Warsaw Pact
113	Control of growth and development of cauliflower (Brassica oleracea var. botrytis L.) with reference to seed crop production Aditya, Dipak Kumar January 1986 (has links) No description available. 580
114	Biochemical, biophysical and morphological studies of temperature acclimation in the intestine of the common carp (Cyprinus carpio, L.) Lee, J. A. C. January 1987 (has links) No description available. 611 Carp heat/cold acclimatisation
115	Human rhinovirus : development of an experimental disease program and detection in tissue employing in situ hybridisation and a polymerase chain reaction Bardin, Philip Greyling January 1994 (has links) No description available. 610 Common cold; Chest disease
116	Microstructural development in a commercial aluminium lithium alloy Hung, Richard Liang Che January 1999 (has links) No description available. 669 Recrystallisation; Cold working; Texture
117	Heat transfer through low density fibrous assemblies Martin, P. J. January 1987 (has links) No description available. 677 Clothing for cold weather
118	Automated crack detection during cold heading Osman, K. A. January 1988 (has links) No description available. 670 Cold heading crack detection
119	The fictional representation of the occupation in Greek literature Jentsch-Mancor, Kerstin Silke January 2000 (has links) No description available. 800 Cold War; Civil War
120	Japan and the Sino-Soviet Alliance, 1950-1964 Braddick, Christopher W. January 1997 (has links) No description available. 900 Cold War; International relations

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