The color parameters during the Pedro Ximenez grape raisining, as well as the sweet wine aging process from the Montilla-Moriles grapes （Andalusia, Southern Spain）, have been studied. Drying process of grapes was ca...The color parameters during the Pedro Ximenez grape raisining, as well as the sweet wine aging process from the Montilla-Moriles grapes （Andalusia, Southern Spain）, have been studied. Drying process of grapes was carried out by means of the traditional sun-drying method and an alternative chamber-drying method under 50℃. Chamber-drying allows shorter drying time and select grapes at a higher ripening degree. During raisining grape musts decreased in hab （hue angle） and increased in Cab （chroma）. In comparative terms, the final values of hue were virtually identical in both types of drying, although differences were found in the final values of chromaticity, being lower in the chamber-drying method. Changes in the color parameters during aging were compared in commercial wines with different aging systems and without aging. Likewise, as a reference of traditional wine aging system, the color changes in wines with four aging degrees were also studied. Regarding to the commercial wines studied, it can be pointed out the wine aged without blends for 4 years significantly differed in the values of hab and C＊ab of the remaining wines, which show more similar values among them and in the data obtained for the wines aged by the traditional aging system.展开更多
An experiment was conducted at the Department of Horticulture, College of Agriculture and Natural Resources, Kwame Nkrumah University of Science and Technology, Kumasi （KNUST） Ghana from September, 2009 to April, 20...An experiment was conducted at the Department of Horticulture, College of Agriculture and Natural Resources, Kwame Nkrumah University of Science and Technology, Kumasi （KNUST） Ghana from September, 2009 to April, 2010, to determine the most appropriate drying method, as a post harvest practice, that would ensure high percentage germination ofAnnona squamosa seeds and its subsequent effect on seedling growth. The seeds were sun-dried, air-dried under shade or kept in the fresh state. Five treatments were used, namely, Freshly Sown seeds （Treatment 1, control）, Seeds Air-Dried under Shade for one day （Treatment 2）; Seeds Sun-Dried for one day （Treatment 3）; Seeds Air-Dried under Shade for three consecutive days （Treatment 4）; Seeds Sun-Dried for three consecutive days （Treatment 5）. The experiment was arranged in a Completely Randomized Design （CRD） and replicated three times. Drying of Annona squamosa seeds had significant effect on earliness and number of seeds germinated. Air drying under shade and sun-drying for three consecutive days improved earliness to germination （26 days after sowing） and percent total germination but air-drying under shade had better effect on total seed germination, achieving 90% germination in 42 days after sowing. Furthermore, the prevailing ambient temperature of 30 ℃-32 ℃ enhanced germination of Annona squamosa seeds. The study concluded that for optimum germination, seeds of Annona squamosa should be either air-dried or sun-dried for three consecutive days and be incubated in an ambient temperature range of 30 ℃-32 ℃. In terms of growth, seedling growth in leaf production was better from seeds sun-dried for three consecutive days.展开更多
文摘The color parameters during the Pedro Ximenez grape raisining, as well as the sweet wine aging process from the Montilla-Moriles grapes （Andalusia, Southern Spain）, have been studied. Drying process of grapes was carried out by means of the traditional sun-drying method and an alternative chamber-drying method under 50℃. Chamber-drying allows shorter drying time and select grapes at a higher ripening degree. During raisining grape musts decreased in hab （hue angle） and increased in Cab （chroma）. In comparative terms, the final values of hue were virtually identical in both types of drying, although differences were found in the final values of chromaticity, being lower in the chamber-drying method. Changes in the color parameters during aging were compared in commercial wines with different aging systems and without aging. Likewise, as a reference of traditional wine aging system, the color changes in wines with four aging degrees were also studied. Regarding to the commercial wines studied, it can be pointed out the wine aged without blends for 4 years significantly differed in the values of hab and C＊ab of the remaining wines, which show more similar values among them and in the data obtained for the wines aged by the traditional aging system.
文摘An experiment was conducted at the Department of Horticulture, College of Agriculture and Natural Resources, Kwame Nkrumah University of Science and Technology, Kumasi （KNUST） Ghana from September, 2009 to April, 2010, to determine the most appropriate drying method, as a post harvest practice, that would ensure high percentage germination ofAnnona squamosa seeds and its subsequent effect on seedling growth. The seeds were sun-dried, air-dried under shade or kept in the fresh state. Five treatments were used, namely, Freshly Sown seeds （Treatment 1, control）, Seeds Air-Dried under Shade for one day （Treatment 2）; Seeds Sun-Dried for one day （Treatment 3）; Seeds Air-Dried under Shade for three consecutive days （Treatment 4）; Seeds Sun-Dried for three consecutive days （Treatment 5）. The experiment was arranged in a Completely Randomized Design （CRD） and replicated three times. Drying of Annona squamosa seeds had significant effect on earliness and number of seeds germinated. Air drying under shade and sun-drying for three consecutive days improved earliness to germination （26 days after sowing） and percent total germination but air-drying under shade had better effect on total seed germination, achieving 90% germination in 42 days after sowing. Furthermore, the prevailing ambient temperature of 30 ℃-32 ℃ enhanced germination of Annona squamosa seeds. The study concluded that for optimum germination, seeds of Annona squamosa should be either air-dried or sun-dried for three consecutive days and be incubated in an ambient temperature range of 30 ℃-32 ℃. In terms of growth, seedling growth in leaf production was better from seeds sun-dried for three consecutive days.
