Kan plianplaeng poriman chlorophyll nai phon ngo phan sichompu thi khwam kae tangtang kan.
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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书目信息
其它主题
Maduracion; Fruit; Fruto
注释
Summaries (En, Thai). Received Dec 1982. AVAILABILITY: AIBA-SEARCA, College, Laguna 3720 - Philippines
类型
Monograph; Summary; Non Conventional; Non-Conventional
团体作者
Kasetsart Univ., Bangkok (Thailand). Faculty of Agriculture. Dept. of Horticulture.
2012-11-15
AGRIS AP