𝔖 Bobbio Scriptorium
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Pepino (solanum muricatum): Chemical composition of ripe fruit

✍ Scribed by Robert J. Redgwell; Noel A. Turner

Publisher
John Wiley and Sons
Year
1986
Tongue
English
Weight
331 KB
Volume
37
Category
Article
ISSN
0022-5142

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πŸ“œ SIMILAR VOLUMES

Developmental and Ripening-Related Effec
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Several cell wall components in ripening pepino fruit have been quantitatively and qualitatively characterised, with the aim of identifying their contributions to the loss of tissue Ðrmness. Pepinos were graded into nine groups based on progressive, characteristic skin colour changes, previously sho

Protective effects of an aqueous extract
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BACKGROUND: This study analysed the content of ascorbic acid, phenolic acids and flavonoids in aqueous and ethanol extracts of pepino (Solanum muricatum Ait.), and examined the protective effects of pepino aqueous extract (PAE) in a mouse model of diabetes. PAE at 1, 2 and 4% was supplied for 5 week