Development of volatile compounds of avocado and casimiroa during fruit maturation (Record no. 38154)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01922cab a2200289Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u182085 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 100603s2007 ua ss b eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| Language code of summary or abstract | ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART AUJAS V15 NO1 8 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Abd El-Mageed, Magda A. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Arab universities journal of agricultural sciences, 2007 v. 15 (1) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Development of volatile compounds of avocado and casimiroa during fruit maturation |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | تطور مركبات نكهة ثمار الافوكادو والكازمرو اثناء نضج الثمار. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.89-100. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes reference. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Avocado fruits (Persea americana Mill) cv. Fuerte and white sapote (Casimiroa edulis) cv. Rotaceae cultivated in Egypt were collected at different maturity stages: green mature, commercial ripe and over ripe stages. The headspace volatiles of each maturity stage was isolated and subjected to gas chromatography- mass spectrometric analysis. A total of 43 components were identified in avocado aroma including ; terpenes (15), esters (8), aldehydes (8), alcohols (61, ketones (2), thiazoles (I), pyridines (I), toluene and acetic acid. where as 18 compounds were, identified in casimiroa aroma, they contained (4) esters, (6) alcohols, (4) aldehydes, (3) terpenes and (1) ketone. Ethanol (Z)-3- hexenol and (E)-2- hexenal were the major constituents in green and ripe fruits of avocado whereas they decreased at the final stage of maturation. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Fruit |
| General subdivision | Flavor and odor. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Avocado. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Fruit |
| General subdivision | Ripening. |
| 650 #3 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Casimiroa edulis. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Arab Universities Journal of Agricultural Science. |
| Related parts | 2007.v.15(1) |
| International Standard Serial Number | 1110-2675 |
| Control subfield | nnas |
| Record control number | u118374 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2007/AUJAS/1507/1/89.pdf">http://nile.enal.sci.eg/EALE/2007/AUJAS/1507/1/89.pdf</a> |
| Public note | Full Text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Articles |
| Source of classification or shelving scheme | Library of Congress Classification |
No items available.