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Fruit Softening I. Changes in Cell Wall Composition and endo-Polygalacturonase in Ripening Pears

โœ Scribed by BARTLEY, IAN M.; KNEE, MICHAEL; CASIMIR, MARY-ANN


Book ID
127216899
Publisher
Oxford University Press
Year
1982
Tongue
English
Weight
411 KB
Volume
33
Category
Article
ISSN
0022-0957

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Mango ripening: changes in cell wall con
โœ Hosakote M Yashoda; Tyakal N Prabha; Rudrapatnam N Tharanathan ๐Ÿ“‚ Article ๐Ÿ“… 2006 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 287 KB

## Abstract Ripening of mango (__Mangifera indica__ L., cv. Alphonso) fruit is characterized by a series of biochemical changes resulting in gradual textural softening. From unripe to ripe stage, the starch content came down from 18% to 0.1%; pectin from 1.9% to 0.5%; cellulose from 2% to 0.9% and