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].
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).
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 ).
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.
The ABA level of pulp in 2007 season at 2 WAFB was relatively high, but fell to lower level at 6-7 Wand, and then the ABA content began to increase after 8 WAFB when the first rapid growth period ended, coincident with an increase in skin color due to anthocyanin accumulation, the accumulation of sugars and decrease in acidity and firmness.
The menopause causes hypoestrogenism, accelerating age-related deterioration, which results in thinner skin, an increase in number and depth of wrinkles, increased skin dryness, and decreased skin firmness and elasticity (Brincat 2000).
Many women notice a sudden onset of signs and symptoms of skin aging during menopause, such as a rise in skin dryness, loss of firmness, decrease in elasticity, and increase in skin looseness.
MV storage was found to be more effective in maintaining post-harvest Laiyang pear quality, preventing increased respiration and decreased firmness and inhibiting internal browning.
The self-assessment questionnaire revealed a positive increase in elasticity and firmness and a decrease in roughness and dryness in the active group; however this did not reach statistical significance.
