The Dynamics of Starch and Total Sugars during Fruit Development for Ionathan, Starkrimson and Golden Delicious Apple Varieties

Autor:	Romina Alina Vlaic, Crina Mureșan, Sevastița Muste, Vlad Mureșan, Constantin Cerbu, Elena Andruța Mureșan
Rok vydání:	2015
Předmět:	lcsh:TP368-456 Starch fungi Fruit development General Medicine Biology starch acidity TSS apples Technological research lcsh:Food processing and manufacture chemistry.chemical_compound Horticulture chemistry Soluble solids bacteria Cultivar Food science Apple pulp
Zdroj:	Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 1, Pp 120-126 (2015)
ISSN:	2344-5300 2344-2344
DOI:	10.15835/buasvmcn-fst:11140
Popis:	Apples represent one of the most important elements in the human diet. The research carried out involved three apple varieties (Starkimson, Ionathan and Golden Delicious) harvested during development, which were analyzed in terms of physico-chemical profile. During fruit development, diameter and mass increased continuously for all the three apple varieties studied, acidity decreased and total soluble solids content increased significantly. The pH values of the apple pulp also increased confirming the results obtained for the acidity. The starch concentration was reduced in the early stages of fruit development in all three varieties of apple studied. Starch concentration significantly increased (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc9e8e6c200640dbe59a744783e388aa https://doi.org/10.15835/buasvmcn-fst:11140 Zobrazit plný text záznamu