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Reifegrad und Reifung der biochemischen Eigenschaften von Tomatensorten

Reifegrad und Reifung der biochemischen Eigenschaften von Tomatensorten

Aboagye-Nuamah Francis / Hussein Yunus Alhassan

49,81 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Química
ISBN:
9786208760434
49,81 €
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Sobre IBD

Die Studie wurde durchgeführt, um die biochemischen Eigenschaften von drei Tomatensorten (Lycorpersicum esculentum), nämlich Pectofade, Rodade und Pawa, in drei Reifestadien und Reifebedingungen zu bestimmen. Das Experiment wurde in einem randomisierten vollständigen Blockdesign (RCBD) mit vier Wiederholungen durchgeführt. Die drei Sorten wurden in drei Reifestadien geerntet, d. h. reifes Grün, halbreif und vollreif, und es wurde eine Laboranalyse durchgeführt, um den Ascorbinsäuregehalt (Vitamin C), den pH-Wert, die tritrabile Säure, den Gesamtlöslichen Stoffgehalt (TSS), den prozentualen Wassergehalt, den Trockenmassegehalt und das TTS-Säureverhältnis zu messen.

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