Compositional variation of alive fruit during ripening

被引：87

作者：

Nergiz, C ^{[1
]}

Engez, Y

机构：

[1] Celal Bayar Univ, Fac Engn, Dept Food Engn, Manisa, Turkey

[2] Minist Hlth, Inst Publ Hlth, Izmir, Turkey

来源：

FOOD CHEMISTRY | 2000年 / 69卷 / 01期

关键词：

D O I：

10.1016/S0308-8146(99)00238-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Compositional changes during olive fruit ripening were studied in two important olive varieties grown in Turkey. Amounts of total and individual sugars (glucose and fructose) in olive fruits were determined. Total oil, fatty acid composition and 14 minerals were detected in the cultivars of olive fruit during different ripening periods. The relationship between the oil accumulation and sugars in olive fruits has been evaluated. The oil accumulation increased during the period of ripening while the sugar accumulation decreased. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：55 / 59

页数：5

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