Characterization of seediness attributes of blackberry genotypes

Fresh market blackberries can feel “seedy” when consumed. This “seediness” is associated with the presence of pyrenes which are comprised of a single seed enclosed in an endocarp. Small pyrene size

Evaluating Consumer Sensory and Composition Attributes of Arkansas-Grown Fresh-Market Blackberries

Blackberries are grown worldwide for commercial fresh markets. Three Arkansas-grown fresh-market blackberry genotypes (‘Natchez’, ‘Ouachita’, and A-2418) were evaluated for consumer sensory and compositional attributes at the University of Arkansas Food Science Department, Fayetteville. The compositional attributes of the blackberries were within an acceptable range for commercial markets (soluble solids=8.20-11.90%, pH=2.79-3.18, titratable acidity=1.09-1.32%). In terms of soluble solids to titratable acidity ratio, ‘Ouachita’ (10.92) had the highest ratio, followed by ‘Natchez’ (8.93) and A-2418 (6.25). A consumer sensory panel (n=80) evaluated fresh-market blackberry attributes using a 9-point hedonic scale for overall impression, overall flavor, sweetness, and sourness and a 5-point Just-about-Right (JAR) scale for sweetness and sourness. The participants also ranked the blackberries in order of overall liking from most to least liked. For overall impression, overall flavor, and sweetness, ‘Natchez’ scored higher than ‘Ouachita’ and A-2418, but the panelists did not detect differences in sourness. In terms of JAR for sweetness, 64% of consumers scored ‘Natchez’ JAR, followed by ‘Ouachita’ (39%) and A-2418 (34%). Whereas, 42% percent found A-2418 “Too Sour”, followed by ‘Ouachita (33%) and ‘Natchez’ (25%). In terms of ranking the blackberries, ‘Natchez’ was the most liked blackberry followed by ‘Ouachita’ and A-2418. When looking only at blackberries ranked first, 53% of consumers ranked ‘Natchez’ as their most liked berry, compared to A-2418 (26%) and ‘Ouachita’ (21%). The results from this research suggested that fresh-market blackberries with medium-level sweetness to sourness ratios were preferred though more consumers than expected preferred the blackberries with the more extreme ratios

A perspective on the growth-only zone, the secondary nucleation threshold and crystal size distribution in solution crystallisation

The metastable zone between the solubility curve and the crystallisation curve can be divided into two regions, separated by the secondary nucleation threshold. At a supersaturation less than that of the secondary nucleation threshold seeds will grow but not proliferate. At greater supersaturations, they will proliferate. Although this concept has been known in connection with the commercial crystallisation of sucrose and of lactose for almost a century it is virtually unrecognised beyond the sugar and dairy industries. The consequences are explored of the existence of such a boundary on the crystallisation process and the influence on crystal size distribution. It is recognised that the secondary nucleation threshold is the ‘seeded metastable limit’, but there are important consequences of avoiding the latter term. Mullin's ‘latent period’ is shown to be closely related to the ‘growth only’ zone within the metastable zone

Nonlinear wave propagation and reconnection at magnetic X-points in the Hall MHD regime

The highly dynamical, complex nature of the solar atmosphere naturally implies the presence of waves in a topologically varied magnetic environment. Here, the interaction of waves with topological features such as null points is inevitable and potentially important for energetics. The low resistivity of the solar coronal plasma implies that non-MHD effects should be considered in studies of magnetic energy release in this environment. This paper investigates the role of the Hall term in the propagation and dissipation of waves, their interaction with 2D magnetic X-points and the nature of the resulting reconnection. A Lagrangian remap shock-capturing code (Lare2d) is used to study the evolution of an initial fast magnetoacoustic wave annulus for a range of values of the ion skin depth in resistive Hall MHD. A magnetic null-point finding algorithm is also used to locate and track the evolution of the multiple null-points that are formed in the system. Depending on the ratio of ion skin depth to system size, our model demonstrates that Hall effects can play a key role in the wave-null interaction. In particular, the initial fast-wave pulse now consists of whistler and ion-cyclotron components; the dispersive nature of the whistler wave leads to (i) earlier interaction with the null, (ii) the creation of multiple additional, transient nulls and, hence, an increased number of energy release sites. In the Hall regime, the relevant timescales (such as the onset of reconnection and the period of the oscillatory relaxation) of the system are reduced significantly, and the reconnection rate is enhanced.Comment: 13 pages, 10 figure

Ripeness attributes of Arkansas-grown peaches and nectarines at harvest and during postharvest storage

Since peaches and nectarines are a valued fresh-market crop worldwide, evaluating postharvest potential helps determine feasibility for commercial markets. The ripeness attributes of 10 peach and nectarine genotypes were evaluated at harvest (day 0) and after 7 and 14 d storage at 4° C. The fruit was hand harvested at tree ripeness (ripened on the tree) and commercial ripeness (ripened during storage). The attributes of the tree-ripened fruit and commercially-ripened fruit varied at harvest and included chlorophyll (0.04-0.86 abs), peach weight (132-264 g), soluble solids (7.23-12.57%), pH (3.18-4.66), titratable acidity (0.16-1.21%), and flesh firmness (6.92-35.72 N). In general, tree-ripened fruit had higher fruit weight, soluble solids, and pH and lower chlorophyll, titratable acidity, and firmness than commercially-ripened fruit at harvest. For the tree-ripened fruit, A-811 CN was the largest (247.67 g), A-794 CN had the highest soluble solids (12.57%) and titratable acidity (0.88%), ‘Souvenirs’ (6.92 N) had the lowest firmness, and ‘Amoore Sweet’ (18.28 N) was the firmest. During storage of commercially-ripened fruit, chlorophyll and fruit weight decreased, while soluble solids increased, but there were no changes in pH or titratable acidity. During storage, A-885 (0.35 abs) had the lowest chlorophyll and ‘Effie’ had the largest fruit (203.11 g) and highest soluble solids (12.02%). Some ripeness attributes of the commercially-ripened fruit, such as chlorophyll and weight, were not achieved as compared to the tree-ripened fruit. The results of this study provide insight on the potential for releasing new peach and nectarine genotypes from the University of Arkansas Fruit Breeding Program

Particle dynamics in a non-flaring solar active region model

The aim of this work is to investigate and characterise particle behaviour in a (observationally-driven) 3D MHD model of the solar atmosphere above a slowly evolving, non-flaring active region. We use a relativistic guiding-centre particle code to investigate particle acceleration in a single snapshot of the 3D MHD simulation. Despite the lack of flare-like behaviour in the active region, direct acceleration of electrons and protons to non-thermal energies (≲ 42 MeV) was found, yielding spectra with high-energy tails which conform to a power law. Examples of particle dynamics, including particle trapping caused by local electric rather than magnetic field effects, are observed and discussed, together with implications for future experiments which simulate non-flaring active region heating and reconnection.Publisher PDFPeer reviewe

Grape Plant Named ‘Indulgence’

Description and specifications of a new and distinct cultivar of wine grapevine which originated from a hand-pollinated cross of ‘Seyval Blanc’ (female parent) and ‘Muscat Ottonel’ (male parent) made in 1988. The seedlings fruited in the summer of 1992 in a vineyard near Clarksville, Ark. and one was selected for its potential as a wine grape for utilization in the Mid-South. The original vine was tested as ‘Ark. 2359’. The new cultivar of grapevine is a white wine grape which is adapted to the Mid-South of the United States with good winter hardiness and distinct muscat flavor

Grape plant named `Opportunity`

Description and specifications of a new and distinct wine grape cultivar which originated from a hand-pollinated cross of `Cayuga White` (Vitis labrusca L. by V. vinifera L., developed by the New York State Agricultural Experiment Station, Geneva, N.Y.; female parent, non-patented) x A-1754 (non-patented, non-released breeding genotype; male parent). This new wine grape cultivar can be distinguished by its quality juice attributes for wine production with hardy and productive grapevines adapted to Arkansas and the Mid-South of the United States

Grape plant named `Enchantment`

Description and specifications of a new and distinct wine grape cultivar which originated from a hand-pollinated cross of Ark. 1628 (non-patented, non-released breeding genotype; female parent) x Ark. 1481 (non-patented, non-released breeding genotype; male parent). This new wine grape cultivar can be distinguished by its quality juice attributes for wine production with hardy and productive grapevines adapted Arkansas and the Mid-South of the United States

Grape Plant Named ‘Dazzle’

Description and specifications of a new and distinct cultivar of grapevine which originated from a hand-pollinated cross of ‘Gewürztraminer’ (female parent) x ‘Melody’ (male parent) made in 1991. The seedlings fruited in the summer of 1992 in a vineyard near Clarksville, Ark. and one was selected for its potential as a wine grape for utilization in the Mid-South of the United States. The original vine was tested as ‘Ark. 2574’. The new cultivar of grapevine is intended for wine production and provides advancements in cold hardiness