Formation of tomato fruit content depending on maturity stages.

Helyes, L.; Lugasi, A.

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).

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AGROVOC Keywords

acide acids carbohydrate content chemical composition composición quimica composition chimique contenido de carbohidratos maduramiento mûrissage ripening teneur en glucides tomate tomatoes ácidos

Bibliographic information

Published in

Kertgazdaság (Hungary)

Volume 37 Issue 3 ISSN 1419-2713

Pagination

pp. 9-13

Language

Hungarian

Note

Hu, En

Translated Title

A paradicsom beltartalmi paramétereinek alakulása, értékelése az érettség fokától függõen.

Type

Bibliography; Summary

In AGRIS since: 2007-05-15

Format: AGRIS AP

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Formation of tomato fruit content depending on maturity stages.

2005

AGROVOC Keywords

Bibliographic information