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Maturité et maturation des propriétés biochimiques des variétés de tomates

Maturité et maturation des propriétés biochimiques des variétés de tomates

Aboagye-Nuamah Francis / Hussein Yunus Alhassan

49,81 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Química
ISBN:
9786208760458
49,81 €
IVA incluido
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Sobre IBD

L’étude a été menée pour déterminer les caractéristiques biochimiques de trois variétés de tomates (Lycopersicum esculentum), à savoir Pectofade, Rodade et Pawa, à trois stades de maturité et dans des conditions de maturation. L’expérience a été configurée selon un plan d’expérience en blocs aléatoires complets (RCBD) avec quatre répétitions. Les trois variétés ont été récoltées à trois stades de maturité et de maturation, à savoir vert mûr, mi-mûr et complètement mûr, et des analyses de laboratoire ont été effectuées pour mesurer la teneur en acide ascorbique (vitamine C), le pH, l’acidité triturable, la teneur totale en solubles (TSS), le pourcentage de teneur en eau, la teneur en matière sèche et le rapport d’acidité TTS.

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