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Journal articles on the topic 'Ripening at different times'

Author: Grafiati

Published: 3 June 2025

Last updated: 1 August 2025

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1

Rocchetti, Gabriele, Alessandra Scansani, Giulia Leni, Samantha Sigolo, Terenzio Bertuzzi, and Aldo Prandini. "Untargeted Metabolomics Combined with Sensory Analysis to Evaluate the Chemical Changes in Coppa Piacentina PDO during Different Ripening Times." Molecules 28, no. 5 (2023): 2223. http://dx.doi.org/10.3390/molecules28052223.

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Ripening time is known to drive the chemical and sensory profiles of dry meat products, thus potentially affecting the final quality of the product. Starting from these background conditions, the aim of this work was to shed light, for the first time, on the chemical modifications of a typical Italian PDO meat product—namely, Coppa Piacentina—during ripening, to find correlations between its sensory quality and the biomarker compounds related to the progress of ripening. The ripening time (from 60 to 240 days) was found to deeply modify the chemical composition of this typical meat product, pr

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Anatov, Dzhalaludin M. "Some morphological traits of the fruit and apricot stone of Dagestan origin at the different ripening periods." BIO Web of Conferences 25 (2020): 02011. http://dx.doi.org/10.1051/bioconf/20202502011.

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The paper presents the results of a comparative study of the cultivated and wild-growing apricot of Dagestan origin according to the morphological characteristics of the fruit and stone at different ripening periods. The pomological evaluation showed that the shape index of the fruit changes by one gradation regardless of the origin of the genotype, while the shape of the stone does not change and remains constant for all genotypes. For example, the fruit of the Kamil cultivar has an ovate shape at an early ripening period, and a circular one at late ripening. During ripening, the weight of th

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Wang, Yuanmo, Qingzhen Zhu, Songzhong Liu, Leizi Jiao, and Daming Dong. "Rapid Determination of Different Ripening Stages of Occidental Pears (Pyrus communis L.) by Volatile Organic Compounds Using Proton-Transfer-Reaction Mass Spectrometry (PTR-MS)." Foods 13, no. 4 (2024): 620. http://dx.doi.org/10.3390/foods13040620.

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Determination of Occidental pear (Pyrus communis) ripening is difficult because the appearance of Occidental pears does not change significantly during the ripening process. Occidental pears at different ripening stages release different volatile organic compounds (VOCs), which can be used to determine fruit ripeness non-destructively and rapidly. In this study, VOCs were detected using proton-transfer-reaction mass spectrometry (PTR-MS). Notably, data were acquired within 1 min. Occidental pears harvested at five separate times were divided into three ripening stages: unripe, ripe, and overri

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Kurhak, V. H., and U. M. Karbivska. "Productivity of cereal grasses with different ripening time depending on fertilizers." Agriculture and plant sciences: theory and practice, no. 1 (February 24, 2023): 58–64. http://dx.doi.org/10.54651/agri.2023.01.07.

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Aim. To determine productivity indicators of perennial cereal grasses with different ripening time depending on fertilizer. Methods. Field, laboratory, mathematical-statistical, economic-mathematical. Results. The results of studies on the productivity of perennial cereal grasses with different ripening time depending on fertilization on the sod-podzolic soil of the Carpathian region conducted during 2011−2013 are shown. Conclusions. Productivity of various types of perennial grasses on nitrogen-free backgrounds varied between 2.53–3.71 t/ha of dry weight, 1.81–2.67 t/ha of feed units, 0.27–0.

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Nájera, Ana I., Luis J. R. Barron, and Yolanda Barcina. "Changes in free fatty acids during the ripening of Idiazabal cheese: influence of brining time and smoking." Journal of Dairy Research 61, no. 2 (1994): 281–88. http://dx.doi.org/10.1017/s0022029900028296.

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SummaryThe effect of brining time and smoking on the free fatty acid content of Idiazabal cheese during ripening was examined. The main free fatty acids considered underwent at least some increase during the first stage of ripening before day 90 and tended to level off around a constant value towards the end of the ripening period. There were significant differences in free fatty acid levels during ripening among cheeses with different brining times and between smoked and unsmoked cheeses. Brining time and smoking exerted marked effects on lipolytic activity during cheese ripening, depending u

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Camposeo, Salvatore, Gaetano Alessandro Vivaldi, and Concetta Eliana Gattullo. "Ripening indices and harvesting times of different olive cultivars for continuous harvest." Scientia Horticulturae 151 (February 2013): 1–10. http://dx.doi.org/10.1016/j.scienta.2012.12.019.

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7

Quijada, Narciso M., Stephan Schmitz-Esser, Benjamin Zwirzitz, et al. "Austrian Raw-Milk Hard-Cheese Ripening Involves Successional Dynamics of Non-Inoculated Bacteria and Fungi." Foods 9, no. 12 (2020): 1851. http://dx.doi.org/10.3390/foods9121851.

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Cheese ripening involves successional changes of the rind microbial composition that harbors a key role on the quality and safety of the final products. In this study, we analyzed the evolution of the rind microbiota (bacteria and fungi) throughout the ripening of Austrian Vorarlberger Bergkäse (VB), an artisanal surface-ripened cheese, by using quantitative and qualitative approaches. The real-time quantitative PCR results revealed that bacteria were more abundant than fungi in VB rinds throughout ripening, although both kingdoms were abundant along the process. The qualitative investigation

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Liu, Chun-ju, Hai-ou Wang, You-lin Xue, et al. "Screening Quality Evaluation Factors of Freeze-Dried Peach (Prunus PersicaL. Batsch) Powders from Different Ripening Time Cultivars." Journal of Food Quality 2017 (2017): 1–12. http://dx.doi.org/10.1155/2017/7213694.

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The quality evaluation of processed products is complex. To simplify the quality evaluation process and improve the efficiency, fourteen evaluation factors of freeze-dried powders of seventeen cultivars of peach at different ripening times were analyzed. The most important evaluation indicators and criteria were obtained by analysis of variance (ANOVA), correlation analysis (CA), principal component analysis (PCA), system cluster analysis (SCA), and analytic hierarchy process (AHP). Results showed that the peach powders had the significant differences in quality (P<0.05), and some processin

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Madejska, Anna, Mirosław Michalski, Marzena Pawul-Gruba, and Jacek Osek. "Histamine content in rennet ripening cheeses during storage at different temperatures and times." Journal of Veterinary Research 62, no. 1 (2018): 65–69. http://dx.doi.org/10.2478/jvetres-2018-0009.

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AbstractIntroductionIn recent years, there has been a great interest in biogenic amines such histamine, as they are associated with the quality and safety of some kinds of fermented foods. The aim of this study was to evaluate the effect of temperature and storage time on the content of histamine in cheeses.Material and MethodsSamples of mould and hard cheeses were examined with RP-HPLC with an organic-aqueous mobile phase containing acidic buffer and chaotropic salt. The samples were stored either at 22 ± 2°C for 42 days (mould and hard cheeses) or at 4 ± 2°C for 112 days (mould cheeses) and

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Marin, Douglas H., Sylvia M. Blankenship, Turner B. Sutton, and William H. Swallow. "Physiological and Chemical Changes during Ripening of Costa Rican Bananas Harvested in Different Seasons." Journal of the American Society for Horticultural Science 121, no. 6 (1996): 1157–61. http://dx.doi.org/10.21273/jashs.121.6.1157.

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Mature green `Grande Naine' bananas (Musa AAA) were harvested 13 weeks after flowering in June and Sept. 1993 and Feb. and Mar. 1994 and were sent air freight to Raleigh, N.C. Fruit were held under 1) storage (36 days at 14 C and 80% to 90% relative humidity) or 2) ripening (8 days storage, followed by ethylene treatment on day 8 and subsequent storage at 17 °C and 80% to 90% relative humidity). Despite of similar grade and age, length of the preclimacteric phase (green life) was different between fruit harvested at different times of the year. Fruit harvested in February and March had a longe

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Salazar, Eva, Adela Abellán, José M. Cayuela, et al. "Effect of processing time on the quality of dry-cured ham obtained from a native pig breed (Chato Murciano)." Animal Production Science 55, no. 1 (2015): 113. http://dx.doi.org/10.1071/an13284.

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The compositional and sensory parameters of Chato Murciano dry-cured ham at different ripening times (14, 18, 22 and 24 months of processing) were studied. A sensory consumer study of dry-cured ham with a short ripening stage (14 months of processing) and a similar ham with a long ripening stage (22 months of processing) was carried out. Dry-cured hams remained in the ripening stage at 18−20°C and 70–75% relative humidity. The different processing times studied had no effect on the ash, intramuscular fat, sodium chloride and protein contents of the final ham, but significantly affected the moi

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OVES, E. V., and N. A. GAITOVA. "THE YIELD OF POTATO VARIETIES WHILE MAINTAINING A FIELD COLLECTION IN THE NORTHERN REGION AND HIGHLANDS." Potato Growing 29 (December 22, 2021): 186–97. http://dx.doi.org/10.47612/0134-9740-2021-29-186-197.

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The article studied the passage of interstage periods and the yield formation of tubers of 93 potato varieties with different ripening periods. The selection of base clones was carried out in northern and southern conditions of Primorsky District in Arkhangelsk Oblast and the highlands of the North Caucasus at an altitude of 2 300–2 500 m above sea level. The growth, development and formation of tubers was significantly influenced by the length of day in the northern region and long sunshine hours in the highlands. The multiplication coefficient of plants in the highlands increased by 1.2–2.3

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Acharya, Arjun, Shistachar Joshi, Rasmita Bhatta, and Rasmita Bhatta. "Effect of different packaging materials and calcium chloride on post-harvest longevity of banana." Archives of Agriculture and Environmental Science 10, no. 1 (2025): 132–38. https://doi.org/10.26832/24566632.2025.1001019.

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Nepal produces large amount of bananas annually but suffers significant losses owing to inappropriate postharvest management. The objective of the study was to determine the influence of polythene and fiber bag packaging, and calcium chloride treatment on bananas quality and shelf life. The two-factor experiment involved treatments that included bananas wrapped in a polythene and fiber bag of size 60 cm × 60 cm, and an open space, combined with calcium chloride concentrations of 1%, 3%, and 5%, along with untreated fruits kept in open space without using any bag as a control. Each treatment wa

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Zhezmer, Natalya. "ENERGY-SAVING MOWING TECHNOLOGY OF LONG-TERM CEREAL GRASS STANDS WITH DIFFERENT RIPENING TIMES." Adaptive Fodder Production 2021, no. 4 (2022): 16–25. http://dx.doi.org/10.33814/afp-2222-5366-2021-4-16-25.

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On the basis of a comprehensive assessment (including agro-energy) of field experience data, an energy-saving technology has been developed for creating different-ripening cereal agrocenoses and their long-term (up to the 38th year of herb life) three -moving use. Purposefully selected grass mixtures with the domination of rhizome species of zoned varieties of cereals ensured the production of energy-rich raw materials for harvesting haylage. The herbal raw materials contained 9.6–10.1 MJ of metabolic energy in 1 kg of dry matter. The total anthropogenic energy consumption on these stands on a

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Segura, José, María Encarnación Fernández-Valle, Karen Paola Cruz-Díaz, et al. "Magnetic Resonance Imaging (MRI) of Spanish Sheep Cheese: A Study on the Relationships between Ripening Times, Geographical Origins, Textural Parameters, and MRI Parameters." Foods 13, no. 20 (2024): 3225. http://dx.doi.org/10.3390/foods13203225.

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The evolution of structural changes and the textural features during the ripening process of four varieties of Spanish sheep cheese were studied using Magnetic Resonance Imaging (MRI). Specifically, longitudinal (T1) and transverse (T2) relaxation times and apparent diffusion coefficient maps were analyzed. Also, proton density was used to improve the description of the structure of the cheeses. The MRI results displayed important information about cheese matrix structure, associated with different manufacturing processes (industrial vs. traditional), ripening times (RTs, from 2 to 180 days),

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Niro, Serena, Alessandra Fratianni, Rossella Mignogna, Patrizio Tremonte, Elena Sorrentino, and Gianfranco Panfili. "An innovative pre-ripening drying method to improve the quality of pasta filata cheeses." Journal of Dairy Research 79, no. 4 (2012): 397–404. http://dx.doi.org/10.1017/s0022029912000313.

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In order to optimise the pre-ripening of pasta filata cheeses, two traditional Italian cheeses, Caciocavallo and Scamorza, were dried for different times at 15 °C, 50% relative humidity and airflow rate of 1000 m3/h, by using a pre-ripening plant. During ripening, microbiological, chemical-physical and sensorial analyses were applied to the products in order to evaluate the impact of the innovative pre-ripening technique used on the cheese characteristics. The used plant led to commercial time saving and to the standardisation of the process, making it unaffected by the effects of temperature

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Mikulic-Petkovsek, Maja, Robert Veberic, Metka Hudina, Zala Zorenc, Darinka Koron, and Mateja Senica. "Fruit Quality Characteristics and Biochemical Composition of Fully Ripe Blackberries Harvested at Different Times." Foods 10, no. 7 (2021): 1581. http://dx.doi.org/10.3390/foods10071581.

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We investigated how the quality of blackberry fruit changes during the ripening period. Since it is difficult to predict picking dates for blackberries, we were interested in how the quality of fully ripe fruit changed depending on the sampling date (from 28 July to 1 September). Blackberries (at full ripeness) were sampled at six weekly intervals and the contents of sugars, vitamin C, organic acids and phenolic components were analysed by high performance liquid chromatography combined with mass spectrometry. The colour parameters, total soluble solids and weight of the fruits were also measu

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Mahato, Barsha, and Bandana Shah. "Effect of different concentrations of Ethephon on ripening and postharvest quality of banana (cv. Malbhog) in Chitwan district, Nepal." Archives of Agriculture and Environmental Science 10, no. 1 (2025): 75–80. https://doi.org/10.26832/24566632.2025.1001011.

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The present investigation on the effect of different concentrations of Ethephon on ripening and postharvest quality of banana (cv. Malbhog) in Chitwan district, Nepal, was conducted to find out the best concentration of Ethephon on ripening and quality parameters after harvest under ambient room temperature (28±5°C) and 64% RH. The experiment was laid out in Completely Randomized Design (CRD), which comprised five treatments: Control, Ethephon @200 ppm, Ethephon @400 ppm, Ethephon @600 ppm, and Ethephon @800 ppm replicated four times. Different postharvest parameters were recorded on alternate

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19

Helal, Ahmed, Alice Cattivelli, Angela Conte, and Davide Tagliazucchi. "Effect of Ripening and In Vitro Digestion on Bioactive Peptides Profile in Ras Cheese and Their Biological Activities." Biology 12, no. 7 (2023): 948. http://dx.doi.org/10.3390/biology12070948.

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The effect of ripening and in vitro digestion on the biological activities, peptide profiles and release of bioactive peptides in Ras cheese has been investigated. Ras cheese ripening largely influenced the extent of protein hydrolysis. The advancement in ripening resulted in an increase in total peptides (from 0.97 to 2.46 mmol leucine/g in samples at 30 and 180 days of ripening, respectively) and bioactive peptides concentration, especially angiotensin-converting enzyme (ACE)-inhibitory, dipeptidyl-peptidase-IV-(DPP-IV)-inhibitory and antioxidant peptides. In vitro gastro-intestinal digestio

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Timilsina, Umesh, and Arjun Kumar Shrestha. "Effect of different concentration of ethephon on banana (cv. Malbhog) ripening and post- harvest life at laboratory condition." Archives of Agriculture and Environmental Science 7, no. 1 (2022): 20–25. http://dx.doi.org/10.26832/24566632.2022.070104.

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A research study entitled effect of different concentration of ethephon on banana (cv. Malbhog) ripening and post-harvest life at laboratory condition was conducted to find out the best concentration of ethephon on banana ripening and quality parameters after harvest under ordinary room conditions. The experiment was laid out in completely randomized design which comprised of five treatments; control, ethephon @ 250 ppm, Ethephon @ 500 ppm, ethephon @ 750 ppm and ethephon @ 1000 ppm replicated four times. Different post-harvest parameters were recorded on alternate days for 10 days. From the e

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Bertol, Teresinha Marisa, Angela Maria Fiorentini, Maria José Honorato dos Santos, et al. "Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times." Food Science and Technology 32, no. 4 (2012): 783–92. http://dx.doi.org/10.1590/s0101-20612012005000110.

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This study aimed to evaluate the use of rosemary (Rosmarinus officinalis) extract (RE), celery (Apium graveolis), and low levels of NO3 and NO2 as natural agents to enhance the quality of colonial salami. Salami was produced according to three treatments: (A) Control: 0.1% curing salt; (B) Rosemary: 0.05% curing salt + 0.5% RE (rosemary extract); and (C) Rosemary+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery) + 0.5% of RE (rosemary extract). There was no effect (P > 0.05) of the treatments on water activity, Na content, and residual NO3 and NO2. Fatty acids C18:2 and C20:4 wer

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Tzora, Athina, Aikaterini Nelli, Chrysoula Voidarou, et al. "Microbiota “Fingerprint” of Greek Feta Cheese through Ripening." Applied Sciences 11, no. 12 (2021): 5631. http://dx.doi.org/10.3390/app11125631.

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Feta is a Greek protected designation of origin (PDO) brined curd white cheese made from small ruminants’ milk. In the present research, Greek Feta cheese bacterial diversity was evaluated via matrix-assisted laser desorption ionization–time of flight mass spectrometry (MALDI-TOF MS). Analysis of 23 cheese samples, produced in different regions of the country, was performed in two ripening times (three or six months post-production). The identified microbiota were primarily constituted of lactic acid bacteria. A total of 13 different genera were obtained. The dominant species in both ripening

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Andrade, Jonathan, Cristina Guimarães Pereira, Thamiris Ranquine, Cosme Antonio Azarias, Maria José Valenzuela Bell, and Virgilio de Carvalho dos Anjos. "Long-Term Ripening Evaluation of Ewes’ Cheeses by Fourier-Transformed Infrared Spectroscopy under Real Industrial Conditions." Journal of Spectroscopy 2018 (2018): 1–9. http://dx.doi.org/10.1155/2018/1381864.

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The ripening changes over time of special cheeses (Pecorino, ewes’ ripe, and Gouda) made with ewes’ milk were evaluated using FTIR/ATR spectroscopy during approximately one year. The midinfrared FTIR/ATR analyses were carried out in different ripening times between the cheese varieties and processed by means of multivariate statistical approaches. Overall, during the maturation, we observed a downward trend of the absorbance intensity of the amide group peaks (1700 to 1500 cm−1), which is linked to the breakdown of peptide bonds. Similar behavior was obtained for the lipidic region (3000 to 28

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Kukhtyn, Mykola, David Arutiunian, Oleg Pokotylo, et al. "Microbiological characteristics of hard cheese with flax seeds." Potravinarstvo Slovak Journal of Food Sciences 18 (March 5, 2024): 281–96. http://dx.doi.org/10.5219/1956.

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Highly nutritious dairy products such as hard cheeses are considered a good source of protein, fats, mineral substances, and vitamins and are consumed in significant quantities. At the same time, the disadvantages of cheeses include the presence of a large amount of saturated fatty acids in their composition, which are associated with the development of cardiovascular diseases. Therefore, modifying the composition of fatty acids in hard cheese by increasing the content of unsaturated fatty acids and reducing the amount of saturated fatty acids is extremely important for consumers' health. This

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El Yamani, Mohamed, El Hassan Sakar, Abdelali Boussakouran, and Yahia Rharrabti. "Influence of ripening index and water regime on the yield and quality of “Moroccan Picholine” virgin olive oil." OCL 27 (2020): 19. http://dx.doi.org/10.1051/ocl/2020015.

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The purpose of this work is to evidence the effects of ripening index and water regime on the quantity and quality indices of “Moroccan Picholine” virgin olive oil (VOO) produced in northern Morocco. Olive trees were subjected to full irrigation and rainfed conditions, and olive fruits were collected at different ripening times. Results showed that the extracted volume of VOO increased during ripening, and decreased when full irrigation was applied. In regard to VOO quality, the statistical analysis revealed the predominant effect of ripening index on the majority of the considered parameters,

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YILDIRIM, Kutay, and Ibrahim DEMIR. "The effect of maturation stage and after-ripening on seed quality in organically- and conventionally-produced pepper (Capsicum annuum L.) seeds." Plant Breeding and Seed Science 81 (December 7, 2020): 39–45. http://dx.doi.org/10.37317/pbss-2020-0003.

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High quality seed production is essential in organic production as well as in conventional production. Fruit maturity can be observed at different times due to the continuous flowering of pepper plant. Consequently, seeds with different maturity are obtained as the fruits are collected during once over-harvesting period. Immature seeds collected in once over-harvest may cause quality losses in the seed lot. Hence, this study was conducted to determine the effect of after-ripening on mature and immature pepper seeds produced in organic and conventional production systems. To see the effect of a

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ANASTASIO, ANIELLO, VINCENZO VENEZIANO, EMILIANA CAPURRO, et al. "Fate of Eprinomectin in Goat Milk and Cheeses with Different Ripening Times following Pour-On Administration." Journal of Food Protection 68, no. 5 (2005): 1097–101. http://dx.doi.org/10.4315/0362-028x-68.5.1097.

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The distribution of eprinomectin in goat milk and cheeses (cacioricotta, caciotta, caprilisco) with different ripening times following a pour-on administration at a single dose rate (500 μg/kg of body weight) and a double dose rate (1,000 μg/kg of body weight) to goats with naturally occurring infections of gastrointestinal nematodes was studied. Milk residues of eprinomectin reached a maximum of 0.55 ± 0.18 μg/kg and 1.70 ± 0.31 μg/kg at the single and double doses, respectively. The drug concentrations decreased progressively until the fifth day after treatment, when they were less than the

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BUNNA, SOM, HOURN SEREYVUTH, YIM SOMALY, et al. "HEAD RICE YIELD OF CROPS HARVESTED BY COMBINE AND HAND AT DIFFERENT RIPENING TIMES IN CAMBODIA." Experimental Agriculture 55, no. 1 (2018): 132–42. http://dx.doi.org/10.1017/s0014479717000606.

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SUMMARYExperiments were conducted across 2 years to determine the effect of harvesting methods – combine harvester and hand harvesting – and harvest time during ripening on milling quality of long grain rice grown in the rainfed lowland ecosystem in Cambodia. Head rice yield (HRY) was highest when rice was harvested 25 days after flowering and decreased with delay in harvesting at 35 and 45 days after flowering. This was accompanied by a general decline in grain moisture content at harvest, although it was still high at 24–25% at 35 days after flowering. The decline in HRY was associated with

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Kondo, Satoru, Futoshi Yazama, Kasinee Sungcome, Sirichai Kanlayanarat, and Hideharu Seto. "Changes in Jasmonates of Mangoes during Development and Storage after Varying Harvest Times." Journal of the American Society for Horticultural Science 129, no. 2 (2004): 152–57. http://dx.doi.org/10.21273/jashs.129.2.0152.

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Jasmonic acid (JA) and methyl jasmonate (MeJA) were quantified in the skin, pulp, and seeds of `Nam Dok Mai' and `Nang Klangwan' mangoes (Mangifera indica L.). JA showed similar changes during development in both cultivars of fruit. JA concentrations were high in the early growth stages of skin and pulp development, decreased with days after full bloom (DAFB), and then increased again during ripening. JA concentrations in the skin were higher than those in the pulp. 1-aminocyclopropane-1-carboxylic acid (ACC) concentrations in the skin and pulp of both cultivars increased toward harvest. Diffe

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Kondo, Satoru, Futoshi Yazama, Kasinee Sungcome, Sirichai Kanlayanarat, and Hideharu Seto. "Changes in Jasmonates of Mangoes during Development and Storage after Varying Harvest Times." Journal of the American Society for Horticultural Science 129, no. 2 (2004): 152–57. https://doi.org/10.21273/jashs.129.2.152.

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Jasmonic acid (JA) and methyl jasmonate (MeJA) were quantified in the skin, pulp, and seeds of `Nam Dok Mai' and `Nang Klangwan' mangoes (Mangifera indica L.). JA showed similar changes during development in both cultivars of fruit. JA concentrations were high in the early growth stages of skin and pulp development, decreased with days after full bloom (DAFB), and then increased again during ripening. JA concentrations in the skin were higher than those in the pulp. 1-aminocyclopropane-1-carboxylic acid (ACC) concentrations in the skin and pulp of both cultivars increased toward harvest. Diffe

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Lužová, Táňa, Šárka Povolná, Šárka Nedomová, K. Šustová, and V. Blašková. "Influence of ripening of Edam cheese on texture properties." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 56, no. 2 (2008): 107–14. http://dx.doi.org/10.11118/actaun200856020107.

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In this study were evaluated the Edam cheeses with fat content in dry matter 30% and 45% (w/w) produced using two different starter cultures YY and LL during 6 months of ripening. Sampling times were 26, 54, 89, 117, 146 and 180 days after production. The surface and central parts of cheeses have been evaluated separately.Cheese texture was analysed by using a Tira test 27025. The force needed to compress the sample was recorded (N). Ripening time had significant effect on rheological characteristics of the cheeses. The improvement of texture was related to the ripening time. At the beginning

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Stevens, R. M., G. Harvey, D. L. Partington, and B. G. Coombe. "Irrigation of grapevines with saline water at different growth stages. 1. Effects on soil, vegetative growth, and yield." Australian Journal of Agricultural Research 50, no. 3 (1999): 343. http://dx.doi.org/10.1071/a98077.

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Mature field-grown grapevines, Colombard on Ramsey rootstock, grown in a semi-arid climate were irrigated with saline water during any one of 4 growth stages within the season: pre-flowering, during berry development, during berry ripening, and post-harvest. At other times, plots were irrigated with river water (EC 0.5 dS/m) as was the control throughout the season. Saline water (EC 3.5 dS/m) with a high sodium absorption ratio was produced by addition of sodium chloride brine. Soil cation exchange capacity was 14 cmolc/kg, and at the end of the trial, the soil exchangeable sodium percentage i

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Loffi, Cecilia, Elena Bortolazzo, Anna Garavaldi, et al. "Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties." Foods 10, no. 4 (2021): 770. http://dx.doi.org/10.3390/foods10040770.

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Brine soaking is one of the most important steps in the production of Parmigiano Reggiano cheese, since it determines the amount of salt in the final product. Reduction in salt in Parmigiano Reggiano cheese might be important for improving its nutritional profile, but it could affect the manufacturing processes by altering proteolysis and consequently the product quality. In this study, for the first time, salt reduction was explored at the industrial level on real cheese samples manufactured in a local dairy. In particular, 20 wheels were produced with conventional (18 days, 10 wheels) and sh

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Rupasova, Zh A., T. I. Vasilevskaya, N. B. Krinitskaya, et al. "Assessment of influence of the method of vegetative propagation of varieties of Vaccinium corymbosum L. on the biochemical composition of the fruits." Proceedings of the National Academy of Sciences of Belarus, Biological Series 65, no. 2 (2020): 220–28. http://dx.doi.org/10.29235/1029-8940-2020-65-2-220-228.

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The results of a comparative study of the main characteristics of the biochemical composition of fruits of the same age of generative plants of 5 introduced varieties of V. corymbosum of different ripening dates – early ripening Weymouth, mid-ripening Bluecrop and Concord, late ripening Elizabeth and Atlantic obtained by traditional (stem-cuttings) and microclonal vegetative methods are presented. A significant effect of the propagation method on the biochemical composition of the fruits, the degree of which was determined by the chemical nature of its components and the plant genotype, was es

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Frétin, Marie, Amaury Gérard, Anne Ferlay, et al. "Integration of Multiomic Data to Characterize the Influence of Milk Fat Composition on Cantal-Type Cheese Microbiota." Microorganisms 10, no. 2 (2022): 334. http://dx.doi.org/10.3390/microorganisms10020334.

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A previous study identified differences in rind aspects between Cantal-type cheeses manufactured from the same skimmed milk, supplemented with cream derived either from pasture-raised cows (P) or from cows fed with maize silage (M). Using an integrated analysis of multiomic data, the present study aimed at investigating potential correlations between cream origin and metagenomic, lipidomic and volatolomic profiles of these Cantal cheeses. Fungal and bacterial communities of cheese cores and rinds were characterized using DNA metabarcoding at different ripening times. Lipidome and volatolome we

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Rincón, Arturo A., Verónica Pino, María R. Fresno, et al. "Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds." Food Science and Technology International 23, no. 3 (2016): 254–64. http://dx.doi.org/10.1177/1082013216685202.

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Free fatty acids and sensory profiles were obtained for cheeses made with raw goat milk and vegetable coagulant, derived from the cardoon flower ( Cynara cardunculus), at different ripening times (7 and 20 days). A solid–liquid phase extraction method followed by solid-phase extraction and gas chromatography was used. Profiles were also obtained with cheeses made with commercial coagulant, traditional kid rennet paste, and mixture coagulant (vegetable coagulant-kid rennet). The use of vegetable coagulant and vegetable coagulant-kid rennet is common in traditional Protected Designation of Origi

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Choi, Kyeong-Ok, Youn Young Hur, Seo Jun Park, Dong Hoon Lee, Su Jin Kim, and Dongjun Im. "Relationships between Instrumental and Sensory Quality Indices of Shine Muscat Grapes with Different Harvesting Times." Foods 11, no. 16 (2022): 2482. http://dx.doi.org/10.3390/foods11162482.

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The effects of instrumental quality indices on the sensory properties of Shine Muscat grapes harvested 16, 18, 20, and 22 weeks after full bloom (WAFB) were investigated. The berries harvested at 20 and 22 WAFB gained higher sweetness scores than those harvested at 16 and 18 WAFB, showing similar trends to that of total soluble solids (TSS) content. The sourness, astringency, and firmness scores were not significantly different among the samples. The flavor score showed a trend similar to that of sweetness perception. The higher flavor score in the berries harvested at 20 and 22 WAFB seemed to

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Cozzolino, Rosaria, Bernardo Pace, Michela Palumbo, et al. "Profiles of Volatile and Phenolic Compounds as Markers of Ripening Stage in Candonga Strawberries." Foods 10, no. 12 (2021): 3102. http://dx.doi.org/10.3390/foods10123102.

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Volatile compounds, quality traits (total phenols and antioxidant capacity) and High-performance liquid chromatography (HPLC)-isolated polyphenols of strawberries, variety Sabrosa, commercially referred to as “Candonga”, harvested at three different times (H1, H2 and H3) and at two different ripening stages, namely half-red (Half-red-H1, Half-red-H2 and Half-red-H3) and red (Red-H1, Red-H2 and Red-H3) were evaluated. Dominant anthocyanins, namely cyanidin-3-O-glucoside, pelargonidin-3-O-glucoside and pelargonidin-3-O-rutinoside, as well as p-coumaryl hexoside increased during harvesting, diffe

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Silva, Marlon Jocimar Rodrigues da, Marco Antonio Tecchio, Sofia Domiciano, Sarita Leonel, and Rodrigo Issa Balestrero. "Phenology, yield and fruit quality of 'Paluma' guava tree at different pruning times." Ciência e Agrotecnologia 40, no. 3 (2016): 317–25. http://dx.doi.org/10.1590/1413-70542016403033315.

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ABSTRACT Pruning guava trees at different times is an important management tool that allows year-long staggering of fruit production. In this context, this study aimed to evaluate the phenological characteristics, yield and fruit quality of the 'Paluma' guava tree at different pruning times in Botucatu, SP. The study used a completely randomized design with four treatments, four replicates and a useful experimental plot plant. The treatments consisted of four different pruning times, August 27, September 11, September 26 and October 11. The following phenological phases were evaluated: branch

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Kao, Ming-Wei S., Jeffrey K. Brecht, Jeffrey G. Williamson, and Donald J. Huber. "Ripening Development and Quality of Melting and Non-melting Flesh Peach Cultivars." HortScience 47, no. 7 (2012): 879–85. http://dx.doi.org/10.21273/hortsci.47.7.879.

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Some physiological and biochemical properties of melting flesh (MF) and non-melting flesh (NMF) peaches [Prunus persica (L.) Batsch] were determined during ripening for 5 days at 20 °C. Respiration rates and ethylene production of MF ‘Flordaprince’, MF ‘TropicBeauty’, NMF ‘UFSun’, and NMF ‘Gulfking’ were measured at different harvest skin ground color-based maturity stages. The MF cultivars at harvest were mostly preclimacteric or at the onset of ripening. The NMF cultivars generally had higher ethylene production at harvest and throughout ripening than the MF cultivars; thus, the NMF fruit ha

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Chávarri, Felisa, M. Angeles Bustamante, Arantza Santisteban, Mailo Virto, L. J. R. Barrón, and Mertxe de Renobales. "Changes in Free Fatty Acids During Ripening of Idiazabal Cheese Manufactured at Different Times of the Year." Journal of Dairy Science 82, no. 5 (1999): 885–90. http://dx.doi.org/10.3168/jds.s0022-0302(99)75307-5.

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Banks, Nigel H. "Responses of banana fruit to pro-long coating at different times relative to the initiation of ripening." Scientia Horticulturae 26, no. 2 (1985): 149–57. http://dx.doi.org/10.1016/0304-4238(85)90007-x.

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Ribeiro, Luana Tainá Machado, Maíra Tiaki Higuchi, Aline Cristina de Aguiar, Gabriel Danilo Shimizu, Leandro Simões Azeredo Gonçalves, and Sergio Ruffo Roberto. "Application of abscisic acid (S-ABA) at different stages of ripening on color development of ‘Rubi’ table grape." Semina: Ciências Agrárias 43, no. 1 (2022): 263–82. http://dx.doi.org/10.5433/1679-0359.2022v43n1p263.

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The color of the berries is an important aspect of the quality of table grapes and crucial for marketing. The ‘Rubi’ table grapes grown in the subtropical climate generally lack color intensity due to the inhibition of anthocyanins by high temperatures during ripening. The exogenous application of abscisic acid (S-ABA) can be used to overcome this problem as the accumulation of anthocyanins in the berry skin is regulated by this plant growth regulator. The objective of this study was to assess the effect of the exogenous application of S-ABA at different stages of ripening on color development

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Coppa, M., I. Verdier-Metz, A. Ferlay, et al. "Effect of different grazing systems on upland pastures compared with hay diet on cheese sensory properties evaluated at different ripening times." International Dairy Journal 21, no. 10 (2011): 815–22. http://dx.doi.org/10.1016/j.idairyj.2011.04.006.

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Ozturk, Burhan, Yakup Ozkan, and Kenan Yildiz. "AVG application regimes play an important role on pre-harvest drop and ripening of ‘Jonagold’ apples." Semina: Ciências Agrárias 36, no. 6 (2015): 3595. http://dx.doi.org/10.5433/1679-0359.2015v36n6p3595.

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This study was carried out to investigate the effects of different AVG (aminoethoxyvinylglycine) treatments on pre-harvest fruit drop rates and ripening levels of ‘Jonagold’ apples. A total of 225 mg L-1 AVG dose was applied at once in a single application at different times or divided into doses and applied different times. Compared to control treatment, entire AVG treatments increased fruit removal force and significantly decreased the pre-harvest drop rates. AVG treatments applied at once (225 mg L-1) 8 or 4 weeks before the anticipated harvest time were found to be more effective than the

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Shokati, B., and K. Ghassemi-Golezan. "Effects of Fenugreek and Dill Different Intercropping Patterns and Harvesting Times on Essential Oil pf Dill." Cercetari agronomice in Moldova 46, no. 3 (2013): 89–94. http://dx.doi.org/10.2478/v10298-012-0096-4.

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Abstract Intercropping is an important and sustainable cropping practice in agroecosystems. Intercropping is a planting technique that farmers and gardeners can use to promote beneficial plant interactions and increases in biodiversity, enhanced production and lower economic risk. In the search for sustainable agricultural methods for medicinal plants, fenugreek and dill plants were intercropped at different additive (1:20, 1:40 and 1:60) and replacement (1:1, 1:2 and 1:3) series, at the Research Farm of the Faculty of Agriculture, University of Tabriz, Iran. Field experiment was arranged as s

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Chávarri, Felisa, M. Angeles Bustamante, Arantza Santisteban, et al. "Effect of milk pasteurization on lipolysis during ripening of ovine cheese manufactured at different times of the year." Le Lait 80, no. 4 (2000): 433–44. http://dx.doi.org/10.1051/lait:2000136.

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Castejón, David, José Segura, Karen Paola Cruz-Díaz, et al. "A Metabolomics Study by 1H HRMAS NMR: From Sheep Milk to a Pressed-Curd Cheese: A Proof of Concept." Analytica 5, no. 2 (2024): 170–86. http://dx.doi.org/10.3390/analytica5020011.

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For the first time, High-Resolution Magic Angle Nuclear Magnetic Resonance spectroscopy (NMR-HRMAS) was applied to directly identify specific metabolites from a Spanish raw ewe’s milk and enzymatic coagulation pressed-curd cheese (Protected Geographical Indication: Castellano) manufactured by two procedures (traditional/artisanal vs. industrial) and including the ewe’s raw milk. The NMR parameters were optimized to study the complex matrixes of this type of cheese. In addition, conventional overcrowded 1H-NMR-HRMAS spectra were selectively simplified by a Carr–Purcell–Meiboom–Gill (CPMG) seque

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Murray, Helen, Walter Brandes, Sezer Sari, et al. "Strawberry Nectar Colour Stability and Aroma: Influence of Cultivar, Harvest Time and Ripening Stage." Horticulturae 11, no. 6 (2025): 617. https://doi.org/10.3390/horticulturae11060617.

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This study investigated the impact of cultivar, harvest time, and ripening stage of strawberries on their aroma concentration and profile, and colour stability of nectars produced from these strawberries. Purees from 12 different cultivars from two countries, collected at different ripening stages and harvest times, were analysed. Furaneol and mesifuran content was analysed using a gas chromatography–flame ionisation detector (GC-FID), and gas chromatography–mass spectrometry (GC-MS) was used to determine the content of 12 aroma compounds, including esters, C6 compounds, and lactones. Nectars

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Chowdhury, MGF, MA Rahman, M. Miaruddin, MHH Khan, and MM Rahman. "Assessment of pesticides and ripening chemicals used in selected vegetables at different locations of Bangladesh." Bangladesh Journal of Agricultural Research 44, no. 2 (2019): 261–79. http://dx.doi.org/10.3329/bjar.v44i2.41817.

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A survey was conducted in seven districts namely Bogura, Rajshahi, Jashore, Narsingdi, Cumilla, Jamalpur and Gazipur to assess the present status of the usage of pesticides and ripening chemical in major vegetable crops such as tomato, brinjal, country bean and bitter gourd. A total of 280 respondents having 40 respondents from each district were selected randomly for the study. The maximum number of vegetable growers belonged to the age group of 21-40, which is about 50%. About 41% and 25% of farmers accomplished their primary and secondary education in the study areas. Tomato fruit had the h

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