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Maturità e maturazione delle proprietà biochimiche delle varietà di pomodoro

Maturità e maturazione delle proprietà biochimiche delle varietà di pomodoro

Aboagye-Nuamah Francis / Hussein Yunus Alhassan

49,74 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Química
ISBN:
9786208760465
49,74 €
IVA incluido
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Lo studio è stato condotto per determinare le caratteristiche biochimiche di tre varietà di pomodoro (Lycopersicum esculentum), ovvero Pectofade, Rodade e Pawa, in tre fasi di maturazione e condizioni di maturazione. L’esperimento è stato configurato in un disegno di blocchi completamente randomizzati (RCBD) con quattro ripetizioni. Le tre varietà sono state raccolte in tre fasi di maturazione e maturazione, ovvero verde maturo, medio maturo e completamente maturo, e sono state effettuate analisi di laboratorio per misurare il contenuto di acido ascorbico (vitamina C), il pH, l’acidità tritrabile, il contenuto solubile totale (TSS), la percentuale di contenuto di acqua, il contenuto di materia secca e il rapporto di acidità TTS.

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