The total yield of tomato fruits was calculated by adding the weight of the fruits from ten trusses harvested during 77 days using a digital scale (Rhino, model BAPRE-3, CHN). In the five fruits from the tenth truss, firmness was measured as the resistance to puncture with a penetrometer (AKSO model FT327, 8 mm tip) in four areas around the equatorial part of the fruit and averaged. The juice from tomato fruits was extracted by squeezing the fruit to obtain a few drops; the drops were placed onto the refractometer prism plate and the total soluble solids measured with a refractometer (ATAGO model ATC-1E).
Atc 1e
Manufactured by Atago
Sourced in Japan
The ATC-1E is a compact and versatile laboratory temperature controller designed for precise temperature regulation. It features a digital display and intuitive control interface, allowing for accurate temperature monitoring and adjustment across a wide range of applications.
Automatically generated - may contain errors
6 protocols using atc 1e
1
Tomato Yield and Quality Assessment
2
Comprehensive Fruit Juice Analysis
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The pH of the samples was measured at room temperature with an adequately calibrated electrode (pH electrode PC52+DHS, XS Instruments, Carpi Mo, Italy).
The following analyses were performed based on the procedures described by Queirós et al. [32 (link)]: browning degree value was determined after centrifugation of the juice samples at 8964 rpm for 20 min by reading the absorbance of the supernatant at 420 nm in a UV–Vis microplate multimode reader (Synergy|HTX, Bio Tek, Winooski, VT, USA); cloudiness was evaluated by absorbance measurement at 700 nm using the same equipment; the °Brix was determined with a handheld refractometer (ATC-1E, Atago, Bellevue, WA, USA) at room temperature.
Total color difference (ΔE) was measured through colorimetric CIElab parameters (L*a*b*) using a colorimeter (CM 2300d, Konica Minolta, Tokyo, Japan).
The following analyses were performed based on the procedures described by Queirós et al. [32 (link)]: browning degree value was determined after centrifugation of the juice samples at 8964 rpm for 20 min by reading the absorbance of the supernatant at 420 nm in a UV–Vis microplate multimode reader (Synergy|HTX, Bio Tek, Winooski, VT, USA); cloudiness was evaluated by absorbance measurement at 700 nm using the same equipment; the °Brix was determined with a handheld refractometer (ATC-1E, Atago, Bellevue, WA, USA) at room temperature.
Total color difference (ΔE) was measured through colorimetric CIElab parameters (L*a*b*) using a colorimeter (CM 2300d, Konica Minolta, Tokyo, Japan).
3
Milk Quality Analysis Protocols
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pH was
measured directly in the sample at constant RT with a proper calibrated
pH meter (Testo 205, Testo, Inc., New Jersey, USA). The total solid
content and density were determined using a portable density and brix
meter (Handheld Refractometer Atago, ATC-1E, Tokyo, Japan) at 20 and
15 °C, respectively. The titratable acidity of the raw milk samples
was determined by titrating 5 mL of diluted raw milk (2 mL of milk
in 3 mL of distilled water) to pH 8.4 with a previously standardized
sodium hydroxide 0.01 M solution using an automatic titrator (TitroMatic
1S, Crison Instruments, S.A., Barcelona, Spain). The results were
expressed as grams of lactic acid per liter of milk based oneq 1
measured directly in the sample at constant RT with a proper calibrated
pH meter (Testo 205, Testo, Inc., New Jersey, USA). The total solid
content and density were determined using a portable density and brix
meter (Handheld Refractometer Atago, ATC-1E, Tokyo, Japan) at 20 and
15 °C, respectively. The titratable acidity of the raw milk samples
was determined by titrating 5 mL of diluted raw milk (2 mL of milk
in 3 mL of distilled water) to pH 8.4 with a previously standardized
sodium hydroxide 0.01 M solution using an automatic titrator (TitroMatic
1S, Crison Instruments, S.A., Barcelona, Spain). The results were
expressed as grams of lactic acid per liter of milk based on
4
Grape Berry and Pedicel Quality Evaluation
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The parameters measured in this study were: berry and pedicel diameter (mm), titratable acidity (g L− 1 tartaric acid), soluble solids (% w/w g sucrose per 100 g solution), and firmness (g mm− 1) of 10 clusters randomly sampled from different vines. For each variable, 30 healthy (e.g. clusters non-affected by any disease such as powdery mildew) and homogenous berries attached with their cap stems (pedicels) were randomly sampled. The diameter of berries and pedicels was measured using a digital caliper. The soluble solid content of fruit was determined by a refractometer (ATC-1E, Atago, Tokyo, Japan), and was periodically measured to follow the fruit development. The data regarding firmness of berries (considering both skin and flesh) was obtained using a firmness tester (Firmtech II, BioWorks, Wamego, KS). Lastly, titratable acidity was determined by measuring the pooled juice of 10 berries per cluster by titration with 0.1 N NaOH (pH 8.2).
As a part of this evaluation, pedicels from clusters of each individual plant were randomly sampled and pooled (300 ~ 500 pedicels). Then, plant material was immediately frozen in liquid nitrogen and stored at − 80 °C for further molecular analyses (e.g. lignin measurement and transcriptional activity-related assays).
As a part of this evaluation, pedicels from clusters of each individual plant were randomly sampled and pooled (300 ~ 500 pedicels). Then, plant material was immediately frozen in liquid nitrogen and stored at − 80 °C for further molecular analyses (e.g. lignin measurement and transcriptional activity-related assays).
5
Physicochemical Evaluation of Food
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In addition to the physicochemical parameters evaluated in the previous work (pH and colour) (Lemos et al., 2017), the total soluble solids (TSS) content was determined by measuring ºBrix using a handheld refractometer (ATAGO, ATC1E) at 20 °C (Wang et al. (2006) and cloudiness values were obtained by direct measurement of absorbance at 700 nm and 20 °C using a UV-VIS spectrophotometer (Microplate Spectrophotometer Multiskan Go, Thermo Scientific) (Singleton and Rossi (1965) .
6
Assessing Berry Maturity and Acidity
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The TSS of berries was monitored weekly in each segregant after veraison until it reached maturity based on an TSS close to 18°Brix. The TSS was measured with a temperature-compensated refractometer (ATC-1E, Atago, Tokyo, Japan) in a sample of juice obtained from 20 berries. Because of the different rates of sugar accumulation among the segregants, maturation occurred differentially from February to the beginning of April each season. For population phenotyping, bunches of each plant were harvested and immediately placed in an icebox and transported to the laboratory, where 30 berries were randomly selected and stored at -20°C for later use in the measurement of sugar concentration. During the 2011/12, 2012/13 and 2013/14 seasons the TA of the RxS population (n = 138) was measured, for which 15 random berries were harvested from bunches harvested as described above and stored at -20°C. During the 2013/14 season another 15 random berries were selected to quantify tartaric acid.
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