Biochemistry of Plant Diseases. V. Relation between Susceptibility to Brown Rot in Plums and Physical and Chemical Properties

Willaman, J. J.; Pervier, N. C.; Triebold, H. O.

doi:10.1086/333520

Cited by 6 publications

(3 citation statements)

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“…Rudnick and Bakke (1920) the needle was suspended from a spring, and the force was applied by lowering the spring. This principle was used by Rosenbaum and Sando (1920) in a pmicture tester for tomato skins, and also by Willaman et al (1925) in a puncture tester to measure the toughness of plum skins.…”

Section: Introductionmentioning

confidence: 99%

Measure of Shear and Compression Components of Puncture Tests

Bourne

1966

Journal of Food Science

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SUMMARY A study was designed to separate and measure the compression components (proportional to area) and the shear components (proportional to perimeter) of a simple puncture test. Two sets of punches were used (one with a constant area and a variable perimeter, and the other with a constant perimeter and a variable area) to measure the compression and shear components in puncture tests on foam plastic board and representative foods. The puncture force for both can be expressed by the equation F = K,P + K,A + C, where K., K, and C are constants, P is the perimeter of the punch, and A is the area of the punch. K, represents the shear coefficient and Kc the compression coefficient of the food being tested. For a given punch, F depends upon K, and K, which are properties of the material being tested. For a given material, F depends on the perimeter and area of the punch. These results can be used as a basis for design of punch shape and size in a practical puncture test. The shear component of a puncture test can be increased or decreased relative to the compression component by manipulating the perimeter/ area ratio of the punch.

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Section: Introductionmentioning

confidence: 99%

Measure of Shear and Compression Components of Puncture Tests

Bourne

1966

Journal of Food Science

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“…Modified pressure or puncture tests with cherries and the small fruits have also been reported on by Hawkins and Sando, (17) Hartman, (12,16) Willaman, Pervier and Triebold, (39) and Verner. (41) The ability to measure definitely the firmness of the flesh or the toughness of the skin or outer covering has thus served to add considerably to the knowledge of fruit maturity, handling, shipping, a.nd storage problems.…”

Section: Softening Of Tile Flesiimentioning

confidence: 76%

Physical and chemical changes in the ripening of deciduous fruits

Allen¹

1932

Hilg

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circumference measurements of from 20 to 40 individual fruits from several trees. During the season of 1924, increase in size was determined by measuring representative fruits of a given color stage as they were harvested. During 1925 and 1926 the individual fruits were tagged and measured on the tree at frequent intervals during the period of greatest color change. In presenting the results, emphasis is placed on the relative increase in volume rather than on actual gain as ascertained by. measurement.Plums.-The attention given the trees, the water content of the soil, and the size of the crop on the tree are all important factors influencing size changes. As pointed out in a previous publieation'"" instances were found where plums made practically no increase in size after losing their original green color. The greatest gain over a period of ten to fifteen days immediately preceding or during the period of harvest was found to be 4.5 per cent in volume per day, while in most instances the daily increase varied between 1.5 and 2 per cent. Increase in size of plums was usually slightly greater in the early stages of ripening-c-from the time the fruit changed from a decided green to slight pink or blue-than it was in' the later color stages. Growth does not altogether cease until the fruit attains or closely approaches its full color-a greater degree of maturity than most varieties are allowed to reach before being harvested for eastern shipment. Late-ripening varieties made a smaller daily gain in size than early sorts. Early varieties, however, are the ones most often picked prematurely a.nd a five or six days' delay in harvesting would in many instances not only result in fruit of more desirable size but in an approximate 10 per cent increase in the number of crates produced.Peaches.-The measurements and observations shown in table 1 taken on the growth and color of peaches from several orchards in Placer County from the time of 'breaking color' 'until completely colored, show in most instances even a more marked increase in growth during their late development than was. found with plums. Peaches are characterized by a decided 'filling out' or 'swelling' after they begin to show some of their characteristic color. Owing to the firmness of the flesh and the fact that they are primarily used locally for canning, clingstone varieties are usually permitted to attain practically their full growth before harvesting. Freestone varieties, grown for shipment to the eastern markets as fresh fruit, are usually harvested while still somewhat immature a.nd undersized. It is recognized that soft fruits such as peaches must be harvested sufficiently early to withstand the necessary physical handling and the delay in transit. On the other hand, the possibility of attaining better

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“…hydrochloric acid, for from 1 (27) in using the pierate method. The safest procedure is for the analyst to determine for his own material whether clarification is required.…”

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confidence: 99%