Excerpts

The lateral root demonstrated peak values of calcium oxalate crystals content between 8 and 10 growth years, followed by a decreasing trend thereafter.

Although the BSE treatment showed a decreasing trend, this did not reach statistical significance ( Figure 8 b). 3.5.2.

As shown in Table 6 , the RQs of the three pesticides showed a decreasing trend over time.

An increasing trend in specific volume was observed with higher contents of both ingredients ( Figure 2 a).

Simultaneously, crumb firmness exhibited a decreasing trend, mainly associated with higher concentrations of EW, particularly at levels of 1.0 and 1.4 ( Figure 2 b).

In contrast, the test OR-B2, including the omission of 3-oxododecanal ( 36 ), resulted in a very highly significant difference.

As the shaking speed gradually increased, the color of the dry tea darkened, the uniformity of the leaves showed a trend of initial increase followed by a decrease, the color of the tea broth shifted from yellow and bright to orange and bright, the aroma evolved from grassy to floral and fruity, the taste became fresher and sweeter, the bud tip at the base of the leaf gradually disappeared, the breakage of the leaf fragments increased, and the brightness of the leaf base color increased and then decreased.

As evidenced by Figure 5 i the lycopene content of cherry tomatoes in all treatment groups showed an increasing trend at the initial storage stage, which may be due to the increase in lycopene content in cherry tomatoes as they matured, but the lycopene content began to decrease from the 4th day, which may be due to the loss of nutrients in cherry tomatoes due to microbial infection.

Ethyl hexanoate, ethyl octanoate, phenethyl acetate, ethyl decanoate, and methyl dihydrojasmonate showed a decreasing trend, resulting in concentrations mostly below the initial value.

For example, isoamyl lactate, diethyl succinate, and most of the ethyl esters (ethyl vanillate, ethyl laurate, ethyl myristate, ethyl palmitate, ethyl linoleate, ethyl oleate, and ethyl stearate) exhibited an increasing trend during 12 months of ageing in both vintages, particularly in samples aged in oak barrels.

argyi showed a decreasing trend.

The p -value of the model is less than 0.001, indicating that the quadratic multinomial model chosen for this experiment is highly significant.

In the opaque-glass tastings, six descriptors (maceration stage and its perceived intensity, red fruits, berries/forest fruits, Maillard-type notes, astringency, and other specific notes) showed highly significant effects (Pr > F < 0.0001), with R 2 values ranging from 75.3% to 91.7%.

With the increase of yeast polysaccharide addition, the tannin content in wine showed a decreasing trend, which gradually leveled off when the addition amount reached 100 mg/L.

With the increasing addition of yeast polysaccharides, the antioxidant activity of the wine showed a trend of first increasing and then decreasing.

p < 0.05 was considered statistically significant and p < 0.01 was considered to be extremely significant. 3.

The HY13 concentration in the medium supplemented with 2000 mg L −1 sodium selenite varied more significantly, with a slightly increased concentration on day 1 and decreased concentration on day 3, and showed an increasing trend thereafter; the OD 680 peaked (0.6740) on day 7, showing a value of 0.1176 compared with 0.5564 on day 1. 3.3.2.

The other microalgal strains showed similar changes in their growth status, with a decreasing trend in the first 5 days.

As can be seen from the analysis of Figure 14 , with the extension of storage time, the relative content of PUFA in all groups showed a trend of overall decrease and overall increase of SFA from right to left.

Therefore, for the same grape variety, there may be significant differences in flavor due to different processing methods.

The primary fermentation products of AL3G1 and AL28A1 after 1 day of refrigeration caused a slightly significant decrease in the pH of secondary fermentation products, but the primary products after 4 days and 7 days of refrigeration brought the pH of secondary fermentation products back to a level close to that of those fermented using the primary fermentation products without refrigeration.

The data indicate that the total area of low-temperature zones in the YOZ plane of the grain pile exhibits an increasing trend.

As the proportion of fruit and vegetable powder increased, the moisture content decreased, while the crude protein, crude fat, and ash contents exhibited an increasing trend.

The dielectric loss factor of eggshell at frequencies of 13.56, 27.12, 40, 915, and 2450 MHz shows an increasing trend with increasing temperature.

The dielectric loss factor of egg white and yolk both show a decreasing trend with increasing frequency.