ShareVITAMIN C CONTENT OF KIWIFRUIT: EFFECT OF RIPENING STAGE AND POSTHARVEST STORAGE.
[In Italian. / En italien.]
Author(s) : LOMBARDI-BOCCIA G., CAPPELLONI M., LINTAS C.
Type of article: Article
Summary
COMPARISON OF THE ASCORBIC ACID CONTENT OF UNRIPE AND RIPE KIWIFRUIT AND AFTER 5 MONTH STORAGE AT 277 K (4 DEG C) IN POLYETHYLENE BAGS. HAYWARD AND BRUNO CULTIVARS WERE CONSIDERED. VITAMIN C CONTENT REMAINS AT A CONSTANT LEVEL DURING THE FIRST FOUR MONTHS OF STORAGE, THEN DECREASES. THIS EFFECT IS MORE MARKED FOR THE BRUNO CULTIVAR. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-212334.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1987-0530
- Languages: Italian
- Source: Riv. Soc. ital. Sci. Aliment. - vol. 15 - n. 1-2
- Publication date: 1986
Links
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Indexing
- Themes: Fruit
- Keywords: Vitamin C; Chilling; Ripening (fruit); Kiwifruit
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