SharePECTINESTERASE ACTIVITY AND SOME CHEMICAL CONSTITUENTS OF SOME PAKISTANI MANGO VARIETIES DURING STORAGE RIPENING.
Author(s) : ASHRAF M.
Type of article: Article
Summary
OVER SEVEN DAY RIPENING, FOR FOUR MANGO VARIETIES, PECTINESTERASE ACTIVITY, WATER, PECTINE, CAROTENOID AND VITAMIN C CONTENTS AND THE DEGREE BRIX OF THE PULP AND PH WERE OBSERVED.
Details
- Original title: PECTINESTERASE ACTIVITY AND SOME CHEMICAL CONSTITUENTS OF SOME PAKISTANI MANGO VARIETIES DURING STORAGE RIPENING.
- Record ID : 1982-0450
- Languages: English
- Source: J. agric. Food Chem. - vol. 29 - n. 3
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fruit
- Keywords: Vitamin C; Carotenoid; Water content; Ph; Pectin; Ripening (fruit); Mango; Enzyme
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- Date : 1987/08/24
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- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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- Author(s) : SAENZ C.
- Date : 1982
- Languages : Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 22 - n. 3
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- Date : 1987
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VITAMIN C CONTENT OF KIWIFRUIT: EFFECT OF RIPEN...
- Author(s) : LOMBARDI-BOCCIA G., CAPPELLONI M., LINTAS C.
- Date : 1986
- Languages : Italian
- Source: Riv. Soc. ital. Sci. Aliment. - vol. 15 - n. 1-2
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