Rhizomes of zoysiagrass (Zoysia spp.) were subjected to controlled freezing tests in Jan. and Mar. 1993 and 1994 to determine their low-temperature tolerance. In 1994, `Belair', `Korean `Common', `Meyer', and `TGS-W10' rhizomes survived temperatures as low as -18 °C, while rhizomes of `Sunburst' survived -14 °C. `Cavalier', `Crowne', `Palisades', `Emerald', and `El Toro' were killed at -10 °C or warmer temperatures. Entries surviving exposure to -14 to -18 °C in 1994 controlled freezing tests received post-winter survival ratings in the field of 6.7 to 8.7 (9 = 100% green). Entries killed at higher freezing test temperatures were slower to recover after winter in the field, with ratings of 2.0 to 3.0. Shoot number produced after freezing was a better measurement for assessing low temperature tolerance than was shoot mass. Controlled freezing tests, using regrowth as a measure of hardiness, appear to be useful for identifying low temperature tolerance of zoysiagrasses in the early years of a field study.

BACKGROUND: Two types of walnut are valued for their nuts, the Persian walnut (Juglans regia L.) and eastern black walnut (Juglans nigra L.). While there is a well-established market for Persian walnuts, there is a relatively small, but increasing demand for black walnuts. In spite of their availability in the marketplace, their similarities in sensory characteristics of kernels, as well as their unique attributes have not been explored. The objective of this study was to characterize selected Persian and black walnut cultivars using aroma, flavor, and texture sensory attributes.

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The data presented in this article will help understand the aromatic differences between light, medium, and dark colored kernels of domestic and wild black walnut. The aromatic profile of these nuts, not studied until this moment, can be used as a model to develop flavorings and new products by the food industries.