Changes in composition during ripening and storage of melons
نویسندگان
چکیده
منابع مشابه
Quality changes in sapote mamey fruit during ripening and storage
Physical and chemical changes in sapote mamey (Pouteria sapota (Jacq.) H.E. Moore and Stearn) fruit during ripening and storage at various temperatures were evaluated. Ripening was associated with flesh softening, an increase in soluble solids content (SSC), and a change in flesh color from yellow or pale pink to a dark pink or red. No changes in fruit skin color or in flesh acidity were observ...
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Cell walls were isolated from the mesocarp of grape (Vitis vinifera L.) berries at developmental stages from before veraison through to the final ripe berry. Fluorescence and light microscopy of intact berries revealed no measurable change in cell wall thickness as the mesocarp cells expanded in the ripening fruit. Isolated walls were analyzed for their protein contents and amino acid compositi...
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research was carried out in 2007 on 7 native summer-ripening apple cultivars grown in kamal abad karaj research station. the 16 year-old plants were grafted onto seed rootstocks. the cultivars were ghandak-e-kashan, golab-e-isfahan, golab-e-kohanz, mashad, assali, ghermez-e-rezaieh and a new cultivar--koli-e-mahallat (syn. escr). the aim of the study was to identify changes in qualitative and q...
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چکیده ندارد.
15 صفحه اولChanges in the Composition of Squash during Storage.
Studies by LE CLERC DU SABLON ill 1905 (5) established the general naturle of the changes oceurringo in the fruits of Cueurbits during maturationi anid storage. At matuiity the solids of the fruits of Cucurbita pepo var. couroge olive were high in starch and relatively low in sugar. During storaoe the conversion of stareh to sugar was rapid, as was also the loss of sugar by respiration. On long...
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ژورنال
عنوان ژورنال: Hilgardia
سال: 1928
ISSN: 0073-2230
DOI: 10.3733/hilg.v03n15p421