Firmness Sample Clauses

Firmness deadlines
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Firmness. Firmness was measured using a DFE-050 Chatillon penetrometer (Ametek Instruments, Largo, FL) with a 10 mm diameter head. A portion of the skin of approximately 5 mm was removed to expose the pulp and the probe inserted about 4 mm depth at a speed of 180 mm·min-1. Measurements were taken at two opposite sites. Data were expressed in Newtons (N). Pulp color. By a portable colorimeter CR-10 (Konica Minolta), reporting as Hue values. Total soluble solids (TSS). By a digital refractometer with temperature compensator, ATAGO model PAL-1 calibrated with distilled water (AOAC, 1984).
Sample 1
Firmness. TSOs shall ensure that capacities are firm as stipulated in article 70 and 72 of CACM and any other applicable regulation as the case may be.
Sample 1Sample 2
Firmness. Moist mineral soil shall be filled in and firmed around the roots or plug. Soil shall be filled in and firmed progressively so no loose soil or air pockets remain. Soil firming will be such that the trees will not pull loose when the stem is grasped between the thumb and forefinger and jerked upward. The tree will not be wedged against the back of the hole. The back of the hole shall be broken out with the planting tool to allow the soil to fall into the hole behind the tree before the front of the hole is filled in. Enough soil must be left between the tree roots and compaction tool to prevent damage to the tree or roots.
Sample 1
Firmness b. Below Ground
Sample 1
Firmness. It was measured using a DFE-050 Chatillon penetrometer (Ametek Instruments, Largo, FL) with an 8 mm diameter head. A portion of the skin of approximately 5 mm was removed to expose the pulp and the probe inserted about 4 mm depth at a speed of 180 mm·min-1. Data was expressed in pounds. Pulp color. Using a Konica Minolta CR 400 portable colorimeter reporting hue values. Total soluble solids (TSS). By a digital refractometer with temperature compensator, ATAGO model PAL-1 calibrated with distilled water (AOAC, 1984). A completely randomized design with factorial arrangement was used. Twenty replications were used for weight loss, and eight for the other variables. Each variety was analyzed independently.
Sample 1
Firmness. 1. Neither party may interrupt 100 MW of firm power, except for force majeure.
Sample 1
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Firmness. Using a DFE-050 Chatillon penetrometer (Ametek Instruments, Largo, FL) with an 8 mm diameter head. A portion of the skin of approximately 5 mm was removed to expose the pulp and the probe inserted about 4 mm depth at a speed of 180 mm·min-1. Data was expressed in pounds. Pulp color. Using a Konica Minolta CR 400 portable colorimeter reporting hue values. Total soluble solids (TSS). By a digital refractometer with temperature compensator, ATAGO model PAL-1 calibrated with distilled water (AOAC, 1984). Fruit nutrimental composition. The nutrimental composition (Nitrogen, potassium, phosphorus, and calcium) were compared in skin and pulp, from fruit with or without shrunken shoulders. A Factorial design was used, with 10 replications for weight loss and shrunken shoulders, three for fruit temperature and five for all the other variables. RESULTS AND DISCUSSION Fruit temperature Figure 1 shows the 'Xxxxx Xxxxxx' fruit temperatures of the three origins (Jalisco, Nayarit and Sinaloa) before and after the QHWT, as well as after the hydrocooling variants (immediate, after 30 min or without hydrocooling). The trends were practically the same in the fruits of the three regions. The initial fruit temperature was around 82°F, observing the norm, which indicates that to initiate the QHWT; the pulp temperature must be higher than 70°F (USDA, 2010). The duration of the QHWT (at least 115.0°F), was critical for the fruit temperature being higher; the longer the QHWT, the higher the fruit temperature. This is one of the factors that can affect the postharvest quality and shelf life of 'Xxxxx Xxxxxx' fruits; however, it is a mandatory quarantine requirement for anyone who exports mangos to the United States from areas reported with fruit fly presence. The duration varies with the size of the fruit. For 'Xxxxx Xxxxxx', 75 min are required for fruits less than 500 g and 90 min for fruits with weights between 501 and 700 g (USDA, 2010). On the other hand, the impact of the hydrocooling variant on the fruit temperature was very clear. It would be assumed that the immediate hydrocooling should be the one that would decrease the temperature the most; however, in the fruits of Nayarit and Sinaloa the fruit temperature with immediate hydrocooling was higher than that of the fruits with hydrocooling at the end of 30 min of rest at the packinghouse environment (usually >86°F). This is because, as a rule, fruits with immediate hydrocooling receive an additional 10 min of QHWT. On the ...
Sample 1

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