Changes in quality during maturation of physalis fruit
نویسندگان
چکیده
منابع مشابه
the effect of e-64 on the developmental competence of sheep cocs during in vitro maturation
in the present study, the effect of e-64 at different concentrations (0.5, 1, 5 and 10 µm) added to (1) the ivm medium on oocyte nuclear maturation and developmental competence of ovine oocytes, and (2) to the ivc medium on embryonic development of ovine embryos were investigated.
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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background and objectives: the most important determining factor in sugar beet root yield is seed quality. seeds with germination percentage are lower; the germination is slow and non-uniform, will produce plants that initial growth is slow. according to various studies indicate that harvest time is an important factor influencing the quality of sugar beet seed. in the early harvest of sugar be...
متن کاملEvaluation of Changes in Phenolic Compounds of Two Varieties of Olives during the Course of Maturation
Fats and oils are made of triglycerides. The fatty acids are the main constituents of triglycerides. There are minor components present in the oils and fats that are of great importance in human health, namely tocopherols and phenolic compounds that exhibit antioxidant activities. The concentrations of these compounds vary during ripening and maturation of olives. The object of the present stud...
متن کاملChanges in sugars and organic acids in wolfberry (Lycium barbarum L.) fruit during development and maturation.
Wolfberry (Lycium barbarum L.) fruits of three cultivars ('Damaye', 'Baihua' and 'Ningqi No.1') were harvested at five different ripening stages and evaluated for sugars and organic acids. Fructose, glucose and total sugar contents increased continually through development and reached their maxima at 34 days after full bloom (DAF). Fructose and glucose were the predominant sugars at maturity, w...
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ژورنال
عنوان ژورنال: Semina: Ciências Agrárias
سال: 2018
ISSN: 1679-0359,1676-546X
DOI: 10.5433/1679-0359.2018v39n4p1503