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The effect of fruit properties on the apricot bruises susceptibility

✍ Scribed by Ahmadi, Ebrahim; Barikloo, Hossein; Soliemani, Behnam


Book ID
121553472
Publisher
Springer-Verlag
Year
2013
Tongue
English
Weight
773 KB
Volume
8
Category
Article
ISSN
2193-4126

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Alcohol-insoluble residues (AIRs) were prepared from apricots at six stages during development/ripening on the tree. To investigate the changes in cell wall polymers, and in particular those a †ecting pectic polysaccharides, the AIR preparations were sequentially extracted with water, cyclohexane-tr