University of Khartoum

Composition changes during guava fruit ripening. Food Chem

Composition changes during guava fruit ripening. Food Chem

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Title: Composition changes during guava fruit ripening. Food Chem
Author: Abu-Goukh, A.A
Abstract: Compositional changes of f.uit pulp and peel during ripening of "Kitchner", "Dr Knight" and "ADu-Samaka" mango cultivars were studied. Fruit tis~ues of the three cultivars showed typical climacteric pattern of respin\ 'on. Total soluble solids and total sugars increased progressively specially after the climacteric peak. Total proteins increased up to the full-ripe stage and subsequently decreased. Tissue firmness decreased in the cultivars studied with similar patterns but at different rates. Reducing sugars increased up to the climacteric peak and decreased afterwards. Titratable acidity of "Dr Knight" increased up to the climacteric peak and subsequently decreased,whilst that of "Kitchner" and "Abu-Samaka" remained constant till the climacteric peak and decreased afterwards. Ascorbic acid content decreased continuously during ripening of the three cultivars and the pulp showed higher levels of ascorbic acid compared to the peel. No consistent pattern of change was found in the phenolic compounds. However, the peel showed higher level of total phenoiics compared to the pulp
URI: http://khartoumspace.uofk.edu/handle/123456789/18790
Date: 2016-02-07


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