Excerpts

The green fruit weight showed a decreasing trend from October 19 to October 29, with an average of 26.07 g on October 29.

The green fruit weight of the ‘Wichita’ cultivar showed an increasing trend from October 9 to October 19, with the highest green fruit weight reaching an average of 29.06 g.

There was a highly significant difference between the crude fat content of fruits on September 15 (63.45%) and that of fruits on October 9 (77.07%).

There was no significant variation in the de-greened wet fruit weight of the ‘Pawnee’ cultivar, with an overall trend of decreasing and then increasing.

A similar pattern was seen in the CAD activity of okra pods, which showed an increasing trend throughout the storage duration.

Effects of H 2 S on the Contents of Ascorbic Acid, Soluble Protein, Protopectin, and Soluble Pectin in Okra Pods The ascorbic acid content in okra pods was consumed during the ripening process and showed a decreasing trend ( Figure 2 C).

Among the nine compounds, ( Z )-4-heptenal was the only compound that was unfavorable to the aroma of jasmine tea and exhibited an increasing trend with storage time.

However, the other groups showed a trend of first increasing and then decreasing, with the best rehydration at 60 °C.

The total flavonoid content showed a trend of increasing, then decreasing, and then increasing.

Although there was a decreasing trend in TS at 1.0% concentration, it remained higher than that of the control films.

[ 47 ] showed a decreasing trend in CAT activity with maturation time, indicating the gradual deterioration of wheat.

Conjugated trienes exhibited a highly significant negative correlation with lipase and a significant positive correlation with total oxidation values, indicating a close association between lipase activity and lipid metabolism [ 49 ].

Similarly, a negative trend for CRP was noted among EVOO consumers, although this was significant in one study [ 9 ].

As dietary energy levels increased, there was a decreasing trend in shear force concentration.

As new strains were added to pan-genomic analysis, the pan-genome showed a trend of gradual increase.

[ 10 ] observed that the addition of a powder from Porphyra Tenera (Nori seaweed) in a chocolate ganache resulted in an increase in DPPH (1,1-diphenyl-2-picrylhydrazyl) and SOD ( superoxide dismutase ) activity, showing an increasing trend with greater quantities of the powder (applied in the range from 1 to 3 wt.%).

As shown in Figure 2 , it can be seen that the TTA of the two groups of corn Fagao batter showed an increasing trend with fermentation, and the co-fermentation group was always higher than the yeast fermentation group.

With the increase of the addition of Fv-SDF, the sensory score of Fv-SDF micro-fermented dried noodles generally showed a trend of increasing first and then reducing.

LOX activities in the four groups showed an increasing trend during the initial 20 days and then decreased slightly in the subsequent 20 days.

This result is consistent with [ 30 ], who observed a decreasing trend in linoleic acid, which might be due to the preferential cleavage of double bounds.

vulgaris intake and WHC is best described by a sigmoid model, suggesting a positive trend.

However, interestingly, for the analytes with quantifiable concentrations of HMs, the levels showed an increasing trend in the following order: vPET granules > rPET granules > rPET flakes > 50:50 vPET/rPET preforms > 100% rPET preforms.

The research on the sustainable development of agricultural supply chains over the past 15 years has shown an overall trend of fluctuating growth, which can be seen in Figure 2 .

A clear trend towards a higher emulsion index with an increasing shear rate was observed for both sunflower- and rapeseed-based emulsions, with the maximum stability being reached at lower shear rates for rapeseed-based emulsions than for sunflower-based emulsions.

The amylase activity during fermentation exhibited an early surge followed by a subsequent decline, indicating an overall trend.