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Propriedades bioquímicas de maturação e amadurecimento de variedades de tomate

Propriedades bioquímicas de maturação e amadurecimento de variedades de tomate

Aboagye-Nuamah Francis / Hussein Yunus Alhassan

49,81 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Química
ISBN:
9786208760489
49,81 €
IVA incluido
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Sobre IBD

O estudo foi realizado para determinar as caraterísticas bioquímicas de três variedades de tomate (Lycopersicum esculentum), nomeadamente Pectofade, Rodade e Pawa, em três estádios de maturação e condições de amadurecimento. A experiência foi montada num esquema de blocos completos aleatórios (RCBD) com quatro repetições. As três variedades foram colhidas em três estádios de maturação e amadurecimento, ou seja, verde maduro, meio maduro e totalmente maduro, e foram efectuadas análises laboratoriais para medir o teor de ácido ascórbico (vitamina C), o pH, a acidez triturável, o teor de solúveis totais (SST), a percentagem de água, o teor de matéria seca e o rácio de acidez TTS.

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