The total quality of riped and over-riped fruit were superior than un-riped fruit. ... Immature persimmons showed lower moisture content, color value and higher hardness than riped and over-riped
without red-ripe persimmon. ... was a little lower than that of Kimchi without red-ripe persimmon. ... Kimchi with different levels(0, 5, 10, 15%) of red-ripe persimmon was fermented at 4℃ for 20days.
At least 31 fruit were collected at each of four ripening stages (early-ripe, mid ripe, full ripe, and ... over ripe, respectively). ... Sucrose was determined to be the major sugar which represented 84.0% of total sugar in early ripe fruit
Tuzet와 Delan은 유대구나 무대구에 있어서 다른 처리구보다 포도만부병방제에 효과적이었다 Ripe rot, caused by Glomerlla cingulata is the most ... disease of grapes in korea. this experiment was to determine the most effective control teratment for ripe ... This experiment indicated that Tuzet and Delan-wp were most effective in the control of ripe rot of grapes
This study was conducted to investigate effect of low temperature and ripeness stages on fruit quality ... Fruits ℃ at three ripeness stages were selected based on uniform fruit size and three maturities on peel ... Lower temperature attributed to increase fruit weight loss (WL) and WL was higher in S2 than the other ripeness
CHAP 9. BUSINESS: Ethical IssuesReading 1: Promoting Ethics in the Workplace 직장에서의 윤리 장려1. How do you make ethical decisions? Determining what’s ethic..
stage, yellow ripe stage need about 8 24 hour, and wilting time did not need the full ripe stage. ... Lactic acid content was decreased with late harvest (p<0.05), and highest in the milk ripe stage. ... whole crop barley, oats, triticale, whole crop wheat need more than 32 hour wilting time in the milk ripe
Ripe tomato에서 추출(抽出)한 조효소액(粗酵素液)을 전기영동(電氣泳動)시킨 결과(結果) 6개의 단백질(蛋白質) band를 나타내었다. ... Slab electrophoresis of the crude enzyme isolated from ripe tomatoes shoed 6 bands. ... PG was isolated from ripe tomatoes and purified by using DEAE-sephadex A-50 column chromatography.
Rootstocks to limit uptake of nutrients RipenessRipeness: grape has reached sufficient levels of sugar ... and physiological ripeness for style of wine. ... Limit water supply after véraison Yields To meet contractual and EU obligations on top of managing ripeness
The dry-mass yield was better in dough and yellow ripe stages and it was same both barley and rape. ... In feed value examination, protein content was higher in milky and yellow ripe stages than dough stage ... Three barley maturing stages, milky, dough and yellow ripe, were tested to find out proper harvest time