✦ LIBER ✦

Non-volatile organic acids of lemon juice and strawberries during stages of ripening

✍ Scribed by Ramadan, Ali Abou Serieh ;Domah, M. B.

Publisher: John Wiley and Sons
Year: 1986
Tongue: English
Weight: 173 KB
Volume: 30
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19860300702

No coin nor oath required. For personal study only.

✦ Synopsis

Lemon fruits were harvested in the 4 stages firm green, slight green, yellowish green and yellow. From the results obtained with lemon juice the vitamin C, citric acid and minerals (ash) seem to increase with increasing ripening; these values are parallel to pectin in peels. On the contrary citric acid content decrease towards full ripe in strawberries.

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