Harvesting fruit

Temperature. Temperature during fruit development significantly influenced the carotenoid concentration of tomato produced in a controlled-environment greenhouse (Koskitalo and Ormrod 1972). At diurnal 17.8/25.6°C minimum-maximum temperatures, the (3-carotene concentration was 2.97,2.18, and 2.19 pg/g, respectively, in fruits harvested 7,14, and 21 days following the onset of initial coloration. The corresponding levels for lycopene were 43.5, 57.7, and 64.8 pg/g. At 2.8/13.9°C, (3-carotene content was 3.56, 3.73, and 3.67 pg/g and lycopene content was 9.30, 20.5, and 24.2 pg/g in fruit collected 7, 14, and 21 days following color break, respectively. 

Kwanzaa is a holiday celebrated by many African Americans from December 26 to January 1. It pays tribute to the rich cultural roots of Americans of African ancestry, and celebrates family, community, and culture. Kwanzaa means the first or the first fruits of the harvest and is based on the ancient African first-fruit harvest celebrations. The modern holiday of Kwanzaa was founded in 1966 by Dr. Maulana Karenga, a professor at the California State University in Long Beach, California. The seven-day celebration encourages people to think about their African roots as well as their life in present-day America. 

As decomposers, fungi play an important role in soil formation, but they can also harm crops. Most of the harm they cause occurs during a plant s early growth stages. Fungi can also spoil stored food and are particularly devastating to the world s fruit harvest. 

The strategy we adopted for attacking our problem, i.e., the complete understanding of the stereoregulation mechanism in the stereospecific polymerization reaction, has been successfully applied to the stereospecific polymerization of acetaldehyde and propylene oxide. The same strategy should be applicable also to other types of catalysts and monomers, even if the difficulty encountered in the experimental performance is greater. The fruitful harvest must await future investigation. 

The volatile oil content of the fruit reaches maximum while it is still unripe and during ripening it diminishes owing to a collapse of the peripheral volatile oil canals. However, since the volatile oil present in the peripheral canals imparts a rather fetid, bedbug-like odour to the fruit, harvesting is delayed until the fruit has ripened and the characteristic, sweet odour of the spice has developed. 

Saharkhiz et al. (2005) studied the effects of different harvesting stages on the essential oil content and composition of ajowan cultivated in Iran. The essential oils of the fruits were extracted by hydrodistillation and analysed by capillary gas chromatography (GC) and GC-MS. The essential oil content of fruits harvested at pasty and ripe... 

Zweig, G., J.T. Leffingwell and W.J. Popendorf (1985). The relationship between dermal pesticide exposure by fruit harvesters and dislodgeable foliar residues, J. Environ. Scl Health, B20, 27-59. 

Use In orchard sprays to facilitate fruit harvesting, defoliant, growth inhibitor. 

Approximately 90% of the total annual worldwide olive fruit harvested is used for olive oil production whilst table olives represent about one tenth of this production [3]. For table olive productiOTi, most of the olive fruits have to be processed in order to remove or, at least, reduce the bitter oleuropein component. The olives are usually submitted to fermentation or cured with lye or brine. One of the few exceptions to this rule is the Greek Thrubolea variety that is allowed to ripen on the tree [3]. For olive oil production, the olives are harvested as soon as the fruit reaches its maximum size because by that time the oil content also reaches the maximum amount. For most of the cultivars this stage corresponds to the change in the surface color from slightly pink to purple-pink or black [3]. 

These variations in behavior indicate that harvesting melons at different stages of maturity causes subsequent biochemical events involved in amino acid accumulation to follow markedly different pathways. Recent work shows that melon fhiit harvested up to ten days before commercial maturity exhibits climacteric behavior with respect to ethylene production showing that at least this aspect of ripening is not completely inhibited by premature separation from the plant(P). However, the amount of ethylene produced is dependent on maturity at harvest and fruit harvested five days prematurely generated only about half of the amount of ethylene produced by fruit harvested two days before maturity. Also the lag time required to initiate ethylene production after harvest depended on maturity and was longer for prematurely harvested fruit. Changes in the content of the phytohormone abscisic acid were also correlated with that of ethylene. However whether the different maturity related metabolic responses observed above result from the action of these or other plant hormones awaits further study. 

Figure 5 shows the influence of harvest time and storage on total volatiles production. Since the production of many but not all of the aroma volatiles is linked to amino acid precursors it may be expected that the total volatiles behavior may reflect that of the amino acids especially those which supply many of the carbon skeletons for the esters found in melons. The pattern of behavior for the total volatiles is generally in accord with that of these amino acids and does very clearly illustrate the profound influence of harvest time on the generation of the aroma profile. Fruit harvested only two days before folly ripe develops only about one quarter of the total volatiles concentration shown a few days postharvest, by a folly ripe sample. This rather dramatic difference may reflect the inability of prematurely harvested fiuit to accumulate sufficient concentrations of required volatiles substrates because certain metabolic responses have not been activated. 

Citrus peel oils are generally collected from fruit as it processed into juice. These citrus oils are used as flavorings in numerous products from Juices to cosmetics. There are many factors that affect the aroma of the peel oil, such as type of fruit, harvest maturity, processing affects, storage, and others (/, 2, 3, 4),... 

W. J. Popendorf The Relationship Between Dermal Pesticide Exposure by Fruit Harvesters and Dislodgeable Foliar Residues,/. Environ. Sci. Tilth., 1985, B30, 27-59. 

Ethylene glycol dimethacrylate abscission aid, citrus fruit harvesting Cycloheximide absorbent... 

The second point of entry of microorganisms into the winemaking process is from the winery flora. Several studies have examined the impact of winery microbiota in wine production, and as would be predicted, this impact depends upon sanitation and inoculation practices and when the study was conducted during the production season as microbial populations build up on winery surfaces as fruit continues to be received. Thus the local winery population impacting the first fruit to arrive at the winery is fewer in number than the local winery population impacting fruit harvested and processed much later in the same season. The nature of the community also differs. As the season progresses, the winery microbiota becomes dominated by Saccharomyces (Bisson Joseph, 2009 Renouf, Perello, Strehaiano, Lonvaud-Funel, 2006). 

A protective cap that provides bump and scrape protection for a variety of industries including food or beverage processing, auto repair, utility meter reading, pest control, and fruit harvesting. A bump cap is not intended for use where American National Standards Institute (ANSI) approved head protection (hard hat) is required. See also ANSI Standard Z89.1-2003, Protective Headware for Industrial Workers Hard Hat. 

Takenaga, R, Matsuyama, K., Abe, S., Torii, Y., and Itoh, S. 2008. Lipid and fatty acid composition of mesocarp and seed of avocado fruits harvested at Northern Range in Japan. J. Oleo Sci. 57 591-597. 

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