Normal view MARC view ISBD view

Some chemical and physical properties of persimmon fruit (Diospyros kakil) [electronic resource].

By:

Al-Sayed, Hanan M.A

Contributor(s):

Ismael, Samah M

Language: English Summary language: Arabic Edition: بعض الخصائص الكيميائية والطبيعية المميزة لفاكهة الكاكىDescription: p.545-556Uniform titles:

Annals of agricultural science, 2004 v. 49 (2) [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Annals of Agricultural Science 2004.v.49(2)Summary: Theproblem at hand is aimed to shed light upon the chemical and physical properties of persimmon fruit cultivated under Egyptian environmental conditions. Other properties were concerned in terms of measuring the velocity of the enzyme pectin methylesterase and irs effect on the softening of persimmon flesh (without any addition of sugar solution) during storage for 90 days at -18°C. Identification of sugars in the investigated persimmon fruit was also considered by HPLC beside the changes in the pectin and vitamin "A" content.

Average rating: 0.0 (0 votes)

No physical items for this record

Includes references.

Theproblem at hand is aimed to shed light upon the chemical and physical properties of persimmon fruit cultivated under Egyptian environmental conditions. Other properties were concerned in terms of measuring the velocity of the enzyme pectin methylesterase and irs effect on the softening of persimmon flesh (without any addition of sugar solution) during storage for 90 days at -18°C. Identification of sugars in the investigated persimmon fruit was also considered by HPLC beside the changes in the pectin and vitamin "A" content.

Summary in Arabic.

There are no comments on this title.

to post a comment.