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Climacteric fruits ripen after harvesting and so some fruits for market are picked green (e.g. bananas and tomatoes). Underripe fruits are also fibrous, not as juicy, and have tougher outer flesh than ripe fruits (see Mouth feel). Eating unripe fruit can lead to stomachache or stomach cramps, and ripeness affects the palatability of fruit.
Ethephon is often used on wheat, coffee, tobacco, cotton, and rice in order to help the plant's fruit reach ripeness more quickly. Cotton is the most important single crop use for ethephon. It initiates fruiting over a period of several weeks, promotes early concentrated boll opening, and enhances defoliation to facilitate and improve the ...
Many different types of nanomaterials or nanoparticles are used in water treatment processes. Nanotechnology is useful in regards to remediation, desalination, filtration, purification and water treatment. The main features that make nanoparticles effective for water treatment are More surface area; Small volume
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Cooling towers can also scale up and corrode, but left untreated, the warm, dirty water they can contain will encourage bacteria to grow, and Legionnaires' disease can be the fatal consequence. Water treatment is also used to improve the quality of water contacting the manufactured product (e.g., semiconductors) and/or can be part of the ...
How do you ripen avocados in a paper bag? To speed up the ripening process, place the avocados in a paper bag. This process is similar to how you ripen bananas.Certain fruits, like bananas and ...
The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.
If you're ever using pineapple and gelatin in a recipe, use canned pineapple instead of fresh; the heat treatment that occurs during canning kills the enzymes ahead of time.