Fruit seasonal

For any FISC there exist two major markets for packed fruit regional (RPFC) and overseas (OPFC). Concentrated juice only possesses the overseas market (OCJC). Two types of demands are considered. A fixed demand is conformed by the amounts of packed fruit and juice agreed with the different clients before the fruit season. For such compromises there is a specific time delivery schedule. An eventual demand represents the possibility of allocating the excess of goods at a lower price in any period (X15andX16). 

Products and Uses An odorant in perfume ingredients, disinfectants, and gasoline a flavoring in butter, candy, caramels, and fruit seasonings. 

Contains 1-4.5% vitamin C (ascorbic acid) and dehydroascorbic acid, mainly the former, in edible portion of fruit (cf. 0.05% in peeled orange), which makes up about 80% of the fruit. Vitamin C content varies with ripeness of the fruit (highest in green and lowest in fully ripe fruit), season, climate, and locality. 

Polyterpenes. Polyterpenes is one of the first classes of non-polar tack-ifiers to be developed. Terpene monomers are a by-product in the extraction of rosin from wood stumps or tree sap, and from the extraction of oils from citrus fruits. The latter is the dominant source. As such, polyterpene prices generally mirror those of citrus fruits, which fluctuate substantially from one growing season to the next. Terpenes like rosin are cyclic, see Fig. 6, which is partly responsible for their excellent solvent properties. 

Pickled fruits and vegetables, vegetable sauces and seasonings, and salad dressings... 

Fruits are seasonal in temperate climates, and a good harvest may be followed by a shortage if there is no method of preservation. The hard fruits, apples and pears, have traditionally been stored in cool places and may then last for several months, depending on the variety Refrigeration has extended the storage life, and made this more reliable. 

In conclusion, the technology of total liquefaction of apple allows to work with a continuous process with less labour and faster than with a classical one, to get a high and constant yield during the whole processing season at a very high level (93- 95%), to get a pulp with a low content of solids (about 20% in volume) which can be centrifuged instead of pressed (lower investment in equipment), to decrease the quantity of waste pomace, to decrease the production costs. Liquefaction technology allows to process different fruits with the same process, at last to liquefy fruits for which no equipment had been developed to extract the juice or for which the use of pectinases did not allow to get juice such as tropical fruits. 

Texture In the figure 2 the values of firmness along the process for two consecutive seasons is shown, very similar results were found for both seasons. The most important decreases took place during the lye treatment and subsequent wash step, reaching values of 50% of the initial. When the fruits were placed in the brine solution the firmnes recovered to 80% of the initial and, finally, during fermentation there was a new decrease to 60% of the initial. 

Selection criteria (see characteristics above) should be evaluated on-site, during the appropriate season, 1 year before research is to be performed. This timing also allows some time to develop partnerships with landowners, who must cooperate if research designs are to be successful. This is not a simple matter when conducting research with high-value crops such as fruits. ... 

Methods. Each week for 18 weeks during the growing season, starting at two weeks after emergence of new leaves, five J). lllenoensls plants were collected, placed in plastic bags and covered with ice for transportation to the laboratory. The plants were separated into leaves, flowers and fruit. 

The determination of DDT residue on apples grown in the Hood River fruit district and on pears at Medford is carried on in branch laboratories established in those areas. The majority of samples selected for analyses are suspected of carrying higher amounts of residue than the average because of the spray program used or because the last application of insecticide was made within a few weeks of harvest. As indicated by Table I, about 80% of all the samples analyzed carried 3.0 p.p.m. or less of DDT during the past harvest season. Only about 20% of the samples showed residues above 3.0 p.p.m. six samples showed residue deposits slightly above 7.0 p.p.m. 

Surface residues of DDT and parathion at various times during the season and at harvest were determined for apples, pears, peaches, oranges, and lemons. Low level surface residues of parathion on apples were not carried over into cider. Harvest residues on fresh fruit are distinguished from residues present in food at the time of consumption which are included under the designation ultimate residues. 

All plots lost from 80 to 85% of their parathion residue from the surface of the fruit in 12 to 13 days and from 93 to 100% in 30 to 32 days. Plots 3 and 4 were sprayed later in the season (August 3) than plots 1 and 2 (July 2), and the slightly smaller loss of parathion residue from the surface of the fruits at the later date may be due to a decrease in volatility of parathion because of lower day and night temperatures. 

Table VII. Posttreatment and Harvest Residues of Parathion in Peel of Citrus Fruits— Effect of Seasonal and Multiple Applications...

Pome and Stone Fruits. Following the application of DDT and of parathion as wettable powders in control schedules, neither compound has been recovered from the pulp portions of apples, pears, and peaches. A maximum of six spray applications of DDT wettable powder and four spray applications of parathion wettable powder were involved in these studies. As high as 0.4 p.p.m. of DDT and 1.7 p.p.m. of DDT were found in the pulp of apple and pear fruits, respectively, following seasonal treatments with five to six applications of DDT formulated in a petroleum oil fraction. 

As I write this Preface looking out on the superbly changing colours of the Season of mists and mellow fruitfulness (Keats), and trying very hard to avoid what George Bernard Shaw called the difference between inspiration and transpiration, I am reminded that not only are the golden and other colours of the leaves largely... 

Picking fruit at an optimal harvest date is also an important factor affecting the nutritional and sensory quality and storability of fruit. Regardless of the production method, a fruit grower needs precise information on the seasonal (e.g. climate) and site-specific parameters that determine the optimal harvest... 

A tree, Scorodocarpus borneensis, native to Borneo and the Malay peninsula, has a garlic-like smell and is known as wood garlic . The fruit is used locally for seasoning. The major volatile flavor compounds from wood garlic are similar to those of garlic itself. Some of these materials are polysulfur compounds and have antimicrobial activity against some bacteria and fungi. These materials contain four sulfur atoms.75 They are either 2,4,6-trithiaheptane-5-thione-2,2-dioxide (CH3-SO2-CH2-S-CS-S-CH3) or derivatives of tetrathia-octane (CH3-S-CH2-S-S-CH2-S-CH 3, CH3-SO2-CH2-S-S-CH2-S-CH3, CH3-S-CH2-SO2-S-CH2-S-CH3). 

Lower doses (at or below 200 Gy) of irradiation coupled with 35 days of storage at 10°C were not harmful in the retention of lycopene and other health-promoting compounds in early-season grapefruit, but higher doses (400 and 700 Gy) and 35 days of storage had detrimental effects. However, no significant effect of radiation and storage was observed in late-season fruit (Patil and others 2004). 

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