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Dojrzałość i właściwości biochemiczne dojrzewających odmian pomidorów

Dojrzałość i właściwości biochemiczne dojrzewających odmian pomidorów

Aboagye-Nuamah Francis / Hussein Yunus Alhassan

49,74 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Química
ISBN:
9786208760472
49,74 €
IVA incluido
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Sobre IBD

Badanie przeprowadzono w celu określenia właściwości biochemicznych trzech odmian pomidora (Lycopersicum esculentum), a mianowicie Pectofade, Rodade i Pawa, w trzech etapach dojrzałości i warunkach dojrzewania. Doświadczenie przeprowadzono w układzie losowanych bloków (RCBD) z czterema powtórzeniami. Trzy odmiany zostały zebrane w trzech stadiach dojrzałości i dojrzałości, tj. zielonej dojrzałości, pół dojrzałości i pełnej dojrzałości, a następnie przeprowadzono analizy laboratoryjne w celu pomiaru zawartości kwasu askorbinowego (witaminy C), pH, kwasowości tritratacyjnej, całkowitej zawartości rozpuszczalnej (TSS), procentowej zawartości wody, zawartości suchej masy i wskaźnika kwasowości TTS.

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