Formation of tomato fruit content depending on maturity stages.
2005
Helyes, L.(SZIE MKK Kertészeti Technológiai Tanszék) | Lugasi, A.(Fodor József Országos Közegészségügyi Központ, Országos Élelmezés- és Táplálkozástudományi Intézet)
We have measured the soluble solids, carbohydrate, acid, lycopene, total polyphenol and HMF content of six ripeness stages from mature green to fully red stage. In case of soluble solids and carbohydrate content we have received the highest value in the 6th stage (deep red).
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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