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Changes in polyphenols of sapota fruit (Achras zapota L.) during maturation.

Lakshminarayana, S. and Mathew, A. G. and Parpia, H. A. B. (1969) Changes in polyphenols of sapota fruit (Achras zapota L.) during maturation. Journal of the Science of Food and Agriculture, 20 (11). 651-653, 9 ref..

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Abstract

Changes in polyphenols of sapota fruit during maturation were determined by chemical analysis, paper chromatography and taste evaluation. Simple polyphenols decreased while polymeric leucoanthocyanidins increased. The reduction in astringency during maturation was found to be due to polymeric changes, the influence of other constituents such as sugar, and dilution of polyphenols by increase in fruit size.

Item Type: Article
Uncontrolled Keywords: POLYPHENOLS-; Changes in /polyphenol/ content of sapota during maturation; LEUCOANTHOCYANIDINS-; Changes in /leucoanthocyanidins/ content of sapota during maturation; SAPODILLA-; Changes in /polyphenol; leucoanthocyanidins/ content of sapota during maturation; MATURATION-
Subjects: 600 Technology > 08 Food technology > 24 Fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Jun 2014 09:49
Last Modified: 18 Jun 2014 09:49
URI: http://ir.cftri.com/id/eprint/7364

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