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Changes in the chemical composition of eggplant fruits during storage

✍ Scribed by Esteban, R.M.; Molla, E.; Villarroya, M.B.; Lopez-Andreu, F.J.

Book ID
120480350
Publisher
Elsevier Science
Year
1989
Tongue
English
Weight
304 KB
Volume
41
Category
Article
ISSN
0304-4238

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## Abstract The hydrolysed surface waxes of Dougherty, Granny Smith and Sturmer apples at harvesting consisted of 57 to 62% acids, 21 to 26% hydrocarbons, 7% primary alcohols, 3 to 5% secondary alcohols and 4 to 7% of other constituents. The hydrocarbon homologues ranged from C~18~ to C~31~ with __