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Anthocyanins of avocado (Persea americana) peel.

Prabha, T. N. and Ravindranath, B. and Patwardhan, M. V. (1980) Anthocyanins of avocado (Persea americana) peel. Journal of Food Science and Technology, 17 (5). 241-242, 3 ref..

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Abstract

The 2 pigments responsible for the development of bright purple colour in the peel of ripened avocado fruit were identified as the major one cyanidin-3-galactoside and the minor one cyanidin-3,5-diglucoside-p-coumarate.

Item Type: Article
Uncontrolled Keywords: ANTHOCYANINS-; avocado peel, anthocyanins in ripened; PEEL-; AVOCADOS-; anthocyanins in ripened avocado peel
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
600 Technology > 08 Food technology > 24 Fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Sep 2010 11:06
Last Modified: 28 Dec 2011 09:42
URI: http://ir.cftri.com/id/eprint/3030

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