to producing new seeds. Fruits and Seeds The taste of a fruit depends on the combinations present in it. Normally a fruit contains the materials like cellulose‚ proteins‚ starch‚ vitamins‚ certain acids‚ fructose or sugar. All these materials are found in mixed form inside the fruit and they have different proportions in different fruits. Fruits of sweet taste have more fructose in them whereas the fruits of sour taste have more acids in them. Some fruits are sweet as well as sour in
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This imbalance presents a high opportunity for export of organic fruit juice from Uganda. Fruits and farm produce are wasted or sold at very low prices during peak seasons due to inadequate storage facilities and lack of effective processing or preservation techniques‚ leading to high wastage levels. Juice production not only serves to add value to agricultural export but also serve as a way to prevent wastage of excess fruits. The juice industry has an opportunity to contribute to the Ugandan
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8.14. Weeding and Sanitation 8.15. Water Management 8. Fruit development stage management 9.16. Fruit thinning 9.17. Fruit nutrition 9.18. Propping 9. Pest of durian 10.19. Mudaria fruit borer- mudaria magniplaga 10.20. Monogatus fruit borer- monogatus punctiferalis 10.21. Shot-hole borer- xyleborus sp. 10.22. Durian fruit borer- tonica sp. 10.23. Durian fruit borer- conogethes punctiferalis 10.24. Durian psyllids- allocarsidara
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Assortment of fruit Knife Cutting board 3 large plates Q-tips Essential oil of peppermint Clipboard Pencil Plain crackers Water Cups Procedures: 1. Before you start your experiment‚ make sure that each of your volunteers is aware that he or she is participating in an experiment related to smell and taste. Ask about any allergies to fruit or peppermint oil. 2. Create a data table you can fill in quickly as you test each volunteer. Make a copy for each volunteer (see example below). 3. Chop the fruit into
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Benefits of the Acai Berry Robyn Roberson May 30‚ 2011 Gamma Alexis LeBlanc Aveda Institute Benefits of the Acai Berry The Acai berry (ah-SAH’-ee) is known around the world as a “super fruit” The Acai berry is a one inch-long purple berry; that grows high atop the 90 foot tall Acai palm tree‚ native to Central and South America. This highly perishable berry is related to the blueberry and cranberry; and holds more antioxidant power than the blackberry‚ oranges‚ and even red wine. The
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are considered the most serious and destructive diseases of mango. Anthracnose infects almost all mango parts including floral panicles‚ twigs‚ leaves‚ and fruits of mature and immature trees. Next to anthracnose‚ stem-end rot is considered a major problem limiting the storage and shelf life of mango fruits. This disease occurs only on ripe fruits where rotting usually begins at the stem end. In May 2002–May 2004‚ Opina (UPLB) studied on integrated disease management alternative to control anthracnose
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are destroyed as fruit is heated to 100⁰C. Sixty-five per cent sugars are added‚ which acts as a preservative and prevents microbial growth of the fruit. Pectin and acids help the jam set. Sealing prevents the re-entry of micro-organisms. The ingredients used in jam-making are fruit‚ sugar‚ pectin and acid. Too much sugar = Crystallisation Too little sugar = fermentation (Store jams completely covered in a cool place) Fruit Sugar Pectin Acid Use ripe fruit Fruit high in pectin
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Sweet Orange (C. sinensis): Fruit diameter and per fruit weight are of commercial importance for citrus fruits marketing and trade/business. It is generally considered that in citrus with excessive increase in size the quality is impaired‚ while on the other side small sized fruits are of low quality (Nawaz et al.‚ 2008). The maximum fruit length was observed in Mosambi Local -3 cultivar and minimum was recorded in Mosambi Local-1 (5.40 cm). The maximum fruit width was observed in cultivar Mosambi
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The Effect of Microwave Radiation On the Germination of Eggplant (Solanum melongena) A Research Proposal Presented to the Faculty and Staff of Solano High School By Kristine Jocel Micu Charmane Jae Dacumos Ivory Pearl Taberna Researchers Mrs. Melba Agravante Research Teacher ACKNOWLEDGEMENT This scientific research proposal was accomplished because of the following people to whom the researcher is fully indebted: Mrs. Regimel Rosana‚ Biology teacher‚ for her productive
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ALCANTARA NATIONAL High SCHOOL Alcantara‚ Romblon TOMATO FRUITS (Lycopersicon Esculentum) AS CALLUS REMOVER A SCIENCE INVESTIGATORY PROJECT BY: JACQUELINE M. GALARIO III-SSC S.Y. 2012-2013 CHAPTER I THE PROBLEM AND ITS BACKGROUND INTRODUCTION: Tomato fruits are any fruit of the numerous cultivated varieties of Solanum Lycopersicum (formerly Lycopersicon Esculentum)‚ a plant of the nightshade family (Solanaceae); this fruit vary in diameter from 1.5 to 7.5 cm. or more and are usually red‚ scarlet
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