CHANGES IN PECTIC FRACTIONS DURING RIPENING OF CIDER APPLES

被引：13

作者：

MANGAS, JJ ^{[1
]}

DAPENA, E ^{[1
]}

RODRIGUEZ, MS ^{[1
]}

MORENO, J ^{[1
]}

GUTIERREZ, MD ^{[1
]}

BLANCO, D ^{[1
]}

机构：

[1] UNIV OVIEDO,DEPT QUIM FIS & ANALIT,E-33006 OVIEDO,SPAIN

来源：

HORTSCIENCE | 1992年 / 27卷 / 04期

关键词：

MALUS-DOMESTICA; MATURITY; PROCESSING;

D O I：

10.21273/HORTSCI.27.4.328

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

Water-soluble pectin (WSP), chelator-soluble pectin (CSP), and hydrochloric acid-soluble pectin (HASP) were monitored in five Asturian apples (Malus domestica Borkh.) throughout ripening. The alcohol-insoluble solid content was found to decrease during ripening, while those of the WSP and CSP fractions increased in the final stages of ripening. This increase was probably at the expense of the HASP content, which had decreased by the end of the ripening period.

引用

页码：328 / 330

页数：3

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