Sentence examples for decrease in firmness from inspiring English sources

These modifications in fatty acid composition, and in particular in the spreadability index, C16:0/C18:1, were responsible for linear decreases in final melting temperature and solid fat content in butter fat, perceived in sensory analysis by a linear decrease in firmness in mouth.

On the other hand, the application of HHP had as a result a slight decrease in firmness values (3rd handling), with no further reduction observed during storage (Table 3).

In accordance to previous reports, fruit exhibited a continuous decrease in firmness, and an increase in their respiratory rate (H5 H20) and soluble solid content during ripening and storage (H20), which then had a tendency to decrease upon further storage (H30 H50).

Fruit stored at 4°C for three weeks (E3) showed a significant decrease in firmness, reaching a value of 43.2 N. Fruit from the E4 stage reached a firmness value of 6.8 N, which is similar to normally softened fruit (Table 1, which also describes the degree of browning of the ).

When fruits that have been stored for long periods of time in cold storage (E3: R-, C+) are removed from this storage and ripened (E4: R+, C+), there is a significant decrease in firmness (43.2 versus 6.8 N, respectively), a significant increase in ethylene production (1.0 versus 18.1 μL C2H4kgh, respectively) and the fruits have a woolly phenotype [ 3].

Correlation between all traits and pasta firmness demonstrated that the decrease in pasta firmness under ELE was correlated with GPC and GC while it was not with the GI.

This decrease in pectate lyase gene expression as well as the reduction in firmness of the ripened fruits [ 3] suggests that our E2 stage is similar to the S4II stage described by Trainotti et al [ 11].

The decreased levels of ADF 2 may cause an instability in the cytoskeleton during fruit ripening, thus contributing to reduction in firmness (Table 2a).

A decrease was observed in firmness of samples for all treatments during storage.

A decrease was observed in firmness of apricot cuts of all treatments during storage, except from the 2nd handling cases, where a hardening of apricot cuts was noticed (Table 1).

The individual profiles of each protein are depicted in the additional file 3 and some of the most relevant changes detected are shown in Figure 8. Peaches are climacteric fruit that display a decrease in mesocarp texture firmness.