ShareComparative lipids evolution during cold storage of three avocado cultivars.
Author(s) : LUZA J. G., LIZANA L. A., MASSON L.
Type of article: Periodical article
Summary
Lipids were extracted from fruits of cultivars Ampolleta Grande, Negra La Cruz and Fuerte which had been stored for 14, 28 or 33 days at 3 temperatures (4, 7 or 18 deg C), and then held for 6 days at 18 deg C. The lipid fraction was extracted with a chloroform-methanol 2:1 v/v solvent, and the fatty acid composition was determined by gas-liquid chromatography. Results are given.
Details
- Original title: Comparative lipids evolution during cold storage of three avocado cultivars.
- Record ID : 1993-0941
- Languages: English
- Source: Acta Hortic. - n. 269
- Publication date: 1990
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Indexing
- Themes: Fruit
- Keywords: Comparison; Chemical composition; Chilling; Avocado; Tropical fruit; Fatty acid
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- Languages : English
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