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Core colour

Core colour: This will be recorded as per the guidelines of UPOV(2012). The core colour is observed excluding the flesh.
Evenness of colour: This will be recorded as per the guidelines of UPOV(2012). The colour can be strongly uneven to slightly unven or even.
Evenness of surface: This will be recorded as per the guidelines of UPOV(2012). This can range from strongly uneven to slightly uneven or even.
Achene placement: This will be recorded as per the guidelines of UPOV(2012). It can be below the surface, level with the surface or above the surface of the fruit.
Width of band without achenes: This will be recorded as per the guidelines of UPOV(2012). It can range from absent or very narrow to broad or very broad.
Average berry weight (g): Ten randomly selected fruits from each plot will be used for measuring the fruit weight. The weight will be measured on electronic balance and the average berry weight will be calculated and expressed in grams (g).
Yield per plant (g): The weight of entire fruits harvested per plant will be recorded for each cultivar and the result will be expressed as yield per plant.
Yield per hectare (tonnes): The weight of entire fruits harvested from each plot will be recorded for each cultivar. The yield per hectare was worked out and expressed as tonnes per hectare.
Total soluble solids (?B): The TSS of ripe fruit juice will be determined with the help of a hand refractometer (0-32 ?brix) by putting a few drops of juice on the prism. The refractometer will be calibrated with distilled water before use. The total soluble solids are expressed in ?B.
Titratable acidity: A known weight of the fruit sample will be crushed and taken in a 100 ml volumetric flask and the volume will be made up to 100ml by adding distilled water. After filtration, 10 ml of the filtrate will be taken in a separate conical flask and titrated against 0.1 N (4g/1000g)sodium hydroxide using phenolphthalein as an indicator. The end point will be determined by the appearance of a faint pink colour. Note the readings and calculate using the formula.
Total soluble solids/acid ratio: It will be worked out by dividing the TSS to titrable acidity.
Reducing sugars: Take 1ml of strawberry juice and make the volume to 3ml by adding distilled water. Add 3ml of the DNS reagent. Keep in water bath at 100 degree centigrade for five minutes. Afterwards add 1ml of 40% Roschelle salt. Allow it to cool and take O.D.at 510nm.
Total sugars: 4ml of anthrone reagent will be added to 1ml of juice. Water bath at 100 degree centigrade for 8 minutes and check the O.D. at 630nm.
Non-reducing sugars: It will be calculated by subtracting reducing sugars from total sugars.
Sugar/acid ratio: It will be determined by dividing the total sugars to acid content.
Shelf-life (days): The strawberry fruits were kept under laboratory conditions (at room temperature) and the shelf life was observed from the day when there was no visible sign of shrivelling of the fruit.

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