文章基本信息

标题：Physiochemical behaviour changes during ripening in fruits of Trewia nudiflora Linn.
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作者：Kapil Ghai ; Kapil Ghai ; P.K. Gupta 等
期刊名称：Perspectives in Science
印刷版ISSN：2213-0209
电子版ISSN：2213-0209
出版年度：2016
卷号：8
页码：596-598
DOI：10.1016/j.pisc.2016.06.031
语种：English
出版社：Elsevier
摘要：Summary Fruit ripening occurs with loss of fruit firmness and progressive degradation of the middle lamella and primary cell wall. The fruits of Trewia nudiflora Linn. were collected at different stages of fruit ripening and changes in physicochemical properties were determined. With ripening from immature green to fully ripe fruits, there was increase in fruit index with textural softening, loss of fruit firmness, decrease in cell wall polysaccharides as acetone insoluble solids and decrease in galacturonic acid.
关键词：Trewia Nudiflora ; Cell wall polysaccharides; Fruit ripening;