Changes of chlorophyll content in rambutan fruit at different stage of maturity
1982
Wanida Tangtirit
The changes of chlorophyll content of rambutan fruit was studied in relation to their different stages of maturity from green, color break, after color break at 10, 13, 16, 19, 22, 25, 28 and 31 days. The results showed that chlorophyll content in the skin of the fruit gradually decreased until the fruit reached 13 days after the braker stage and the change became stable thereafter. Chlorophyll content of the spintern gradually decreased until the fruit became fully mature. Decrease in chlorophyll content may be related to the development of carotenid in rambutan fruit
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Este registro bibliográfico ha sido proporcionado por Southeast Asian Regional Center for Graduate Study and Research in Agriculture