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Can I read Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity on EtoBox?
Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity by Ana L. Vendramini; Luiz C. Trugo is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity about?
The eect of stage of maturity on the chemical composition and volatile components of acerola (Malpighia punicifolia L.) was investigated in three dierent stages. Stage of maturation was characterized by dierent indicators such as color, vitamin C, soluble solids, protein, ash, moisture, titrable acidity, pH and sugars. Titrable acidity, sugars and soluble solids increased and vitamin C and protein decreased with the progress of maturation. The volatile fraction was analysed by GC±MS. It was possible to identify 31 compounds in the mature (red) fruits, such as acethyl-methyl-carbinol, 2-methyl-propyl-acetate, limonene, E-Z-octenal, ethyl hexanoate, isoprenyl butirate and acetofenone; 23 in the intermediate (yellow), such as, methyl hexanoate, 3-octen-1-ol and hexyl butirate; and 14 in the immature (green) fruit, such as methyl-propyl-ketone, E-Z-hexenyl-acetate and 1-octadecanol.
Who reads Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Ana L. Vendramini; Luiz C. Trugo
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)
- Published
- 2000
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)