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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- Author(s) : MILLIM K., GHERGHI A., PANAIT E.
- Date : 1982
- Languages : Romanian
- Source: Lucr. stiint. - 13; 121-127; 2 fig.; 2 tabl.; 6 ref.
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- Author(s) : KALRA S. K., TANDON D. K.
- Date : 1985
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- Source: Indian Food Packer - vol. 39 - n. 5
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ETUDE DE STABILITE DE JUS DE FRAISES LYOPHILISE...
- Author(s) : NIEDZIELSKI Z., IRZYNIEL Z., KLIMCZAK J.
- Date : 1990/12
- Languages : French
- Source: Ind. aliment. agric. - vol. 107 - n. 12
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