The Effects of Soil Management Systems on the Chemical Composition and Quality of Apples II. Cox's Orange Pippin and Red Jonathan Apples
Files in This Item:
|Soil management COP & RJ.pdf||297.96 kB||Adobe PDF||Download|
|Title:||The Effects of Soil Management Systems on the Chemical Composition and Quality of Apples II. Cox's Orange Pippin and Red Jonathan Apples||Authors:||Gormley, T. R. (Thomas Ronan)
Robinson, David W.
O'Kennedy, Niall D.
|Permanent link:||http://hdl.handle.net/10197/6911||Date:||1973||Abstract:||The quality of fruit of Cox's Orange Pippin and Red Jonathan from different soil management treatments was tested in 1969 and again in 1970. The range of tests included soluble solids, reducing sugar and acid contents, texture measurements and taste panel assessment. The non-cultivation treatment gave the highest yields and the quality of fruit of both cultivars from all treatments was acceptable. Grass improved the quality of Cox's Orange Pippin in 1969 but not in 1970. Cultivation gave higher soluble solids levels than non-cultivation for Red Jonathan in both seasons. There was no correlation between soluble solids content and taste panel response for either cultivar. However, solids levels of fruit from the different treatments tested were close together thus making it difficult for the panel to distinguish between samples. Soluble solids levels increased in fruit of Cox's Orange Pippin during storage at 1°C in 1969 but remained constant in 1970. Levels in Red Jonathan decreased in both seasons. Fruit of Cox's Orange Pippin became softer during storage in both seasons while fruit of Red Jonathan softened only in 1969. Acid levels for fruit of both cultivars from the different soil management treatments were not significantly different in either season.||Type of material:||Journal Article||Publisher:||John Wiley and Sons, Ltd.||Journal:||Journal of the Science of Food and Agriculture||Volume:||24||Issue:||2||Start page:||241||End page:||247||Keywords:||Soil management treatments; Taste panel; Fruit quality||DOI:||10.1002/jsfa.2740240216||Language:||en||Status of Item:||Peer reviewed|
|Appears in Collections:||Agriculture and Food Science Research Collection|
Show full item record
This item is available under the Attribution-NonCommercial-NoDerivs 3.0 Ireland. No item may be reproduced for commercial purposes. For other possible restrictions on use please refer to the publisher's URL where this is made available, or to notes contained in the item itself. Other terms may apply.