CHANGES IN THE CHEMICAL-COMPOSITION OF EGGPLANT FRUITS DURING DEVELOPMENT AND RIPENING

被引：23

作者：

ESTEBAN, RM

MOLLA, EM

ROBREDO, LM

LOPEZANDREU, FJ

机构：

[1] Department Quimica Agricola, Facultad de Ciencias, Universidad Autónoma de Madrid

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 06期

关键词：

D O I：

10.1021/jf00018a017

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Changes in the chemical composition of eggplant were studied during development and ripening of the fruits. The study was carried out on three cultivars of eggplant. Eggplant fruit was analyzed at six developmental stages for chemical composition, titratable acidity, reducing and total sugars, ascorbic acid, proteins, and total phenols. These constituents are responsible.for typical sensorial and flavor characteristics of fruits. All increased during development to a maximum value at 42 days after fruit set. Few differences were found among the cultivars studied.

引用

页码：998 / 1000

页数：3

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