Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages
نویسندگان
چکیده
منابع مشابه
Effect of five different stages of ripening on chemical compounds in medlar (Mespilus germanica L.).
The study of changes of nutritional value of fruit during the ripening process can help estimate the optimal date for fruit harvesting to achieve the best quality for direct consumption and further utilization. The aim of this study was to monitor the changes of chemical composition of medlar fruit (Mespilus germanica L.) measured at five various ripening stages including 134, 144, 154, 164 and...
متن کاملPolyphenol Contents and Antioxidant Properties of Medlar (Mespilus germanica L.)
Medlar is the fruit of Mespilus germanica L. in the family of Rosaceae. The present study outlines that the native medlar (Mespilus germanica L.) fruits an extremely rich source of antioxidants. In this study, antioxidant and antiradical property of medlar fruits were evaluated. Total phenolics and flavonoids amounts in lyophilized extract of medlar (LEM) fruits were calculated as gallic acid a...
متن کاملevaluation of phenolic content, antioxidant and antimicrobial activity of acetonic extract of two medlar (mespilus germanica l.) types
0
متن کاملWounding tomato fruit elicits ripening-stage specific changes in gene expression and production of volatile compounds
Fleshy fruits develop from an unripe organ that needs to be protected from damage to a ripe organ that attracts frugivores for seed dispersal through production of volatile organic compounds (VOCs). Thus, different responses to wounding damage are predicted. The aim of this study was to discover whether wound-induced changes in the transcriptome and VOC production alter as tomato transitions fr...
متن کاملPomegranate fruit ripening: nutritional and bioactive compounds
Pomegranate fruit undergoes several biochemical changes during growth and ripening on tree leading to the fruit to reach an optimal quality at full ripening stage. These changes are increase in sugar concentration (glucose and fructose), diminution in total acidity (citric and malic acids) and increase in anthocyanin concentration. In addition an increase occurs in antioxidant activity which re...
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: Hemijska industrija
سال: 2013
ISSN: 0367-598X,2217-7426
DOI: 10.2298/hemind120611085v