CHANGES IN PHYSICAL AND CHEMICAL-COMPOSITION DURING MATURATION OF YELLOW MOMBIN (SPONDIAS-MOMBIN) FRUITS

被引：18
|
作者：
BORA, PS
NARAIN, N
HOLSCHUH, HJ
VASCONCELOS, MAD
机构：
[1] Departamento de Tecnologia Quimica e de Alimentos, Universidade Federal da Paraiba, 58.059 Joao Pessoa, PB
来源：
FOOD CHEMISTRY | 1991年 / 41卷 / 03期
关键词：
D O I：
10.1016/0308-8146(91)90058-V
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Yellow mombin (Spondias mombin L.) fruits were analyzed for some physical and chemical changes during various stages of maturity. The fruit was found to be ellipsoidal to ovoidal in shape, being, on average, 3.47 cm long and 2.65 cm in width. The weight of the pulp increased during ripening from green mature (40.67%) to the ripe stage (59.67%). The weight of the seeds and skin did not show any significant difference in green mature and half-ripe fruits. Degree-Brix/acidity ratio increased with the advance in maturity. Half-ripe fruits had significantly higher (6.02%) reducing sugars than green mature (4.81%) and ripe (5.21%) fruits.
引用
收藏
页码：341 / 348
页数：8
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