BriX

[…] e recorded as each fruit turned to orange (30%-60% surface color change to orange) and red (>90% surface color change to red). Fruit quality was measured as the total soluble solid content (degree of Brix). A quarter of each 14 representative ripe fruits were blended together per plant. The homogenized juice was filtered with Kimwipes and Brix was measured by a pocket refractometer (ATAGO CO., LTD […]

[…] andard procedures as implemented in CHAINSAW, SCULPTOR [] and MODELLER [] and combined the resulting models with manual trimming. In addition we took into account the pseudo-symmetrical nature of the brix-fold and tried searching with two separate ‘domains’. Despite extensive trials no clear solution was found. We concluded that the low sequence identity between ctImp4 and anRpf2 and scRpf2 (both […]

[…] gregating together and away from one another. °Brix levels segregated along the 2nd principal component explaining 21.4% of the variance, in some cases distinctly from one another (e.g. Merlot at 20 °Brix, Semillon and Chardonnay both at 26 °Brix). The cultivars separated in a similar pattern as in a previous study [], with Pinot Noir again segregating between red and white cultivars.Fig. 1 While […]

[…] ces and each slice was cut radially into 8 pieces of equivalent size. Each of these 8 pieces was divided in 2 parts, internal (stone side) and external (skin side). Then total soluble solid contents (Brix index) were measured in the 64 small flesh volumes with a refractometer (ATAGO PR32 Alpha). In peach, this index strongly correlates with the soluble sugar content of the flesh fresh matter, as s […]

[…] re frozen in liquid nitrogen and then stored at –80 ºC until required for RNA extraction. Veraison was determined as the time at which clusters were 30–50% coloured and sugar concentration reached 5º Brix. HPLC quantification of flavonols was conducted as described by . […]

[…] rcial pineapple field located at Babagon, Sabah. The fruit was a local variety but a variant of the Smooth Cayenne. Nevertheless, its average fruit size is smaller than Smooth Cayenne but with higher Brix value (ranges from 8 to 20°) and the pH value of the fruit ranges from 3.7 to 3.2. The green mature fruit and yellow mature fruit were harvested randomly at 12 and 16 weeks after flowering, respe […]