The fruits were harvested at the maturity stage during the end of August (180 days after flowering). The fruit yield was calculated by multiplying the weight of the fruits by the number of fruits per tree. Fruit characteristics were determined using nine fruits per each replicate. Fruit weight was determined using a sensitive scale, fruit firmness was measured on the two opposite sides of each fruit (using penetrometer with an 8 mm diameter probe, FT 327). The fruit pulp and peel were weighed separately for the same fruit and then their ratio were calculated. A digital hand refractometer (PR32, ATago, CO. Ltd., Japan) was used to determine the total soluble solids (TSS) in the extracted juice and was expressed as ◦Brix.
Pr 32
Manufactured by Atago
Sourced in Japan, United States
The PR-32 is a laboratory equipment designed for precision measurement and analysis. It is capable of performing various tasks related to research and development activities. The core function of the PR-32 is to provide accurate and reliable data, without any interpretation or extrapolation on intended use.
Automatically generated - may contain errors
Lab products found in correlation
862 compact titrosampler, by Metrohm (5 mentions)
Ph meter, by HACH (1 mentions)
Uv 1601, by Shimadzu (1 mentions)
Glp 21, by Crison (1 mentions)
Malvidin 3 glucoside chloride, by Merck Group (1 mentions)
Agilent 1220 infinity hplc, by Agilent Technologies (1 mentions)
827 ph meter, by Metrohm (1 mentions)
Ta xt plus texture analyzer, by Stable Micro Systems (1 mentions)
Accumet ab15, by Thermo Fisher Scientific (1 mentions)
Cr 10 plus, by Konica Minolta (1 mentions)
20 protocols using pr 32
1
Fruit Characteristics and Yield Analysis
2
Apulian Sweet Cherry Cultivar Analysis
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Three sweet cherry cultivars (cv. Ferrovia, Bigarreau, and Giorgia) grown in Apulia region (Southern Italy) was used in this study. Samples were harvested at commercial maturity (1st decade of May−2nd decade of June), on the basis of total soluble solids (TSS), measured as °Brix using a portable refractometer (Atago PR32, Norfolk, Virginia, USA), and titratable acidity (TA) which was determined in the juice by titration with 0.1 N of NaOH (J.T. Baker, Deventer, Holland) to a pH 7 end point (TSS = ~ 17 °Brix; TA = ~ 7 g/L of citric acid equivalents), in 2014 season using 7 years-old sweet cherry trees located in Turi. The trees were trained to a central leader system and planted at a spacing of 4 m × 4 m and were grown under usual conditions of irrigation, fertilization, and pest control (31 (link)). Five kg of cherries for each variety were taken on the same day, from four different branches of an individual tree and mixed, then they were frozen in liquid nitrogen and vacuum packed in plastic bags and stored at −80°C for further analysis.
3
Seasonal Berry Chemistry Analysis
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Berry samples were taken biweekly throughout each season. In 2016, berry wet chemistry was assessed on 15 July, 28 July, 11 August, 23 August, 1 September, 15 September, and 5 October. In 2017, berry wet chemistry was assessed on 13 July, 27 July, 8 August, 24 August, 7 September, and 20 September. Total soluble solids (TSS, measured as°Brix), pH, and titratable acidity (TA) were analyzed on the must. Berry TSS were measured by a digital refractometer (Atago PR-32, Bellevue, WA, United States). Must pH and TA (expressed as g of tartaric acid per L of must after titration to pH 8.3) were measured with an automated titrator (862 Compact TitroSampler, Metrohm, Switzerland).
4
Berry Physicochemical Characterization
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Thirty berries were randomly collected from the middle vines within each replicate and immediately processed. Berries were weighed and gently pressed by hand to squeeze the juice. Total soluble solids (TSS) were determined using a temperature-compensating digital refractometer (Atago PR-32, Bellevue, WA, United States). Must pH and titratable acidity (TA) were determined with an autotritrator (Metrohm 862 Compact Titrosampler, Herisau, Switzerland). TA was estimated by titration with 0.1 N sodium hydroxide to an end point of 8.3 pH and reported as g/L of tartaric acid.
5
Fruit Quality Determination Protocol
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For the determination of soluble solid content (SSC) (%), a digital refractometer (ATAGO PR-32, Atago, Saitama, Japan) was used; for pH measurements a pH meter (Mettler Toledo F20, Switzerland) was applied. Titratable acidity (TA) was measured potentiometrically by titrating the sample with 0.1 M NaOH until the pH reached value 8.1, and was expressed as % citric acid equivalent. Maturity index (MI) was expressed as a SSC/TA ratio.
6
Berry Composition Analysis at Harvest
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10 berries were randomly sampled from each of the five central vines for a total of 50 berries. Berry samplings took place at harvest in both seasons. The 50 berries were divided into two subsets of 30 berries and 20 berries. The 30-berry set was used for berry weight and berry composition analysis. Berry must total soluble solids (TSS) was recorded in the unit of °CBrix with a digital refractometer (Atago PR-32, Bellevue, WA, USA). Measurements of the berry must pH and titratable acidity (TA) were determined with an autotitrator (862 Compact TitroSampler, Metrohm, Switzerland) and were recorded as g L-1 of tartaric acid at the titration end point of pH 8.2 (Ough and Amerine, 1988 ).
7
Comprehensive Cherry Fruit Quality Analysis
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Starting at the breaker stage, when the fruit start to turn yellow, all fruit quality attributes were assessed for 30 cherry fruits per treatment and cultivar every 3 days during maturation for both varieties, treatments, and years. Sugar, acidity, and color were determined using standard procedures [15 (link)]. Sugar was measured as total soluble solids (TSS) using a digital refractometer type PR 32 (Atago Co., Tokyo, Japan). Fruit firmness was measured on both sides of the cherry fruit equator with a Bareiss penetrometer with a 2 mm plunger; fruit diameter was measured with a caliper and the weight of the fruits, including the stalk, was determined with a digital balance. Organoleptic tests were carried out to support the chemical analysis (data not shown).
8
Grape Berry Composition Analysis
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At harvest, 60 berries were randomly collected from the three middle grapevine of each replicate (n = 6) during both growing seasons and immediately processed. Berries were weighed, averaged, and berry mass was obtained during the growing season. At harvest, berries were gently pressed by hand to express the juice. The TSS were determined using a temperature-compensating digital refractometer (Atago PR-32, Bellevue, WA, USA). Must pH and titratable acidity (TA) were determined with an autotitrator (Metrohm 862 Compact Titrosampler, Herisau, Switzerland). TA was estimated by titration with 0.1 N sodium hydroxide to an end point of 8.3 pH and reported as g · L−1 of tartaric acid.
9
Analytical Methods for Fruit Quality
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The TSS content (%) was analyzed as Brix with a digital refractometer (PR-32, Atago, Tokyo, Japan) calibrated with distilled water [27 (link)].
TA (%) was assessed by titrating samples with 0.1 N NaOH. The results were reported as g citric acid equivalents per 100 g of fresh weight [4 (link)], wherein the acid factor of citric acid is 0.064.
Determined by the Coomassie brilliant blue G-250 method, the total soluble protein content was expressed in mg kg−1 on a fresh weight basis [28 (link)].
TA (%) was assessed by titrating samples with 0.1 N NaOH. The results were reported as g citric acid equivalents per 100 g of fresh weight [4 (link)], wherein the acid factor of citric acid is 0.064.
Determined by the Coomassie brilliant blue G-250 method, the total soluble protein content was expressed in mg kg−1 on a fresh weight basis [28 (link)].
10
Measuring Total Soluble Solids and pH in Juices
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