منابع مشابه
Changes 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...
متن کاملAssessment of Glycoconjugates Terminal Sugars Expression During Rat Skin Morphogenesis
Purpose: This study was conducted in order to determine distributions and changes of glycoconjugates terminal sugars during skin morphogenesis. Materials and Methods: using lectin histochemistry technique, 10% formalin fixed, paraffin embedded rat embryonic sections for days 12, 14, 16 of gestation (N=30) were incubated with different HRP-lectins from Lotus tetragonolobus (LTA), Maclura pomifer...
متن کاملkinetics of generation and extraction of reducing sugars and color changes during blanching of potato strips in hot water
in order to investigate the effect of temperature and time of blanching process on the generation and extraction of reducing sugars and kinetics of color changes during blanching, the potato strips packaged in the polyethylene (hdpe with 10 micron thickness) film or without polyethylene packaging, were immersed in distilled water at temperature range of 50, 60, 70, 80 and 90 ºc for 120 minutes....
متن کاملThe Changes in Color, Soluble Sugars, Organic Acids, Anthocyanins and Aroma Components in "Starkrimson" during the Ripening Period in China.
"Starkrimson" is a traditional apple cultivar that was developed a long time ago and was widely cultivated in the arid region of the northern Wei River of China. However, little information regarding the quality characteristics of "Starkrimson" fruit has been reported in this area. To elucidate these characteristics, the color, soluble sugars, organic acids, anthocyanins and aroma components we...
متن کاملChanges in pH, acids, sugars and other quality parameters during extended vine holding of ripe processing tomatoes.
BACKGROUND Two important quality attributes of processing tomatoes are pH and titratable acidity. These and other quality attributes can be affected by tomato fruit maturity and over-maturity. We have determined the magnitude of these maturity effects in four processing tomato cultivars commonly grown in California. RESULTS Allowing tomatoes to remain on the vine for up to 4 weeks after ripen...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Nihon Chikusan Gakkaiho
سال: 1979
ISSN: 1346-907X,1880-8255
DOI: 10.2508/chikusan.50.280