scholarly journals ASCORBIC ACID AND DRY MATTER ACCUMULATION IN TURNIP AND BROCCOLI LEAF DISCS AFTER INFILTRATION WITH INORGANIC SALTS, ORGANIC ACIDS, AND SOME ENZYME INHIBITORS

1951 ◽  
Vol 26 (1) ◽  
pp. 90-109 ◽  
Author(s):  
G. Fred Somers ◽  
W. C. Kelly
2013 ◽  
Vol 25 (2) ◽  
pp. 101-106 ◽  
Author(s):  
Bogumił Markuszewski ◽  
Jan Kopytowski

ABSTRACT The study was conducted in the years 2007-2012 at the Didactic and Experimental Station of the University of Warmia and Mazury in Olsztyn in order to select plum cultivars suitable for growing on ‘Wangenheim Prune’ rootstock in northeastern Poland. The study encompassed the following plum cultivars: ‘Herman’, ‘Čačanska Rana’, ‘Dąbrowicka Prune’, ‘Promis’, ‘Elena’ ‘Tolar’, ‘Bluefre’, ‘Top’, ‘President’ and ‘Valor’. The measurements taken included: trunk growth, yield, weight of one fruit, size of fruit, the content of dry matter, ascorbic acid, total and simple sugars and organic acids. We found that the ‘Valor’ and ‘Herman’ trees grew the best and ‘Top’ grew the most poorly. The highest yields were gathered from the ‘President’, ‘Valor’ and ‘Bluefre’ trees. ‘Bluefre’ had the largest fruit size. The highest content of dry matter was found in the fruit of ‘Tolar’, ‘Valor’ and ‘Promis’. The fruit of ‘Bluefre’, ‘Tolar’ and ‘Top’ had the highest concentration of ascorbic acid. The highest content of total sugars and simple sugars was detected in the fruit of ‘Tolar’, while the highest concentrations of organic acids were found in the fruit of ‘Čačanska Rana’, ‘Dąbrowicka Prune’ and ‘Top’. ‘Promis’, ‘Herman’, ‘Valor’, ‘Top’ and ‘Tolar’ had the highest sugar/acid indexes.


2021 ◽  
Vol 2 (21) ◽  
pp. 17-24
Author(s):  
A.G. Narkhova ◽  

The research is devoted to the biochemical parameters of different canned rowan products differ-entiated for fruits and solution and will complement the work carried out by fruit growers, bio-chemists and technologists of Michurinsk. The content of ascorbic acid, organic acids, tannin, ca-rotenoids and catechins in mountain ash fruits is best preserved when frozen compared to com-potes, jam and rubbing with sugar. The preservation of tannins and coloring substances, protopec-tin and pectin acid in rowan fruits is the highest if they were stored in the form of compotes. The best preservation of anthocyanins, carotene and the amount of pigments in rowan fruits is record-ed when they are frozen and stored in the form of compote. Flavonols are best preserved in rowan fruits when frozen and in the form of jam. Water-soluble pectins of rowan fruit are best preserved when rubbed with sugar. The dry matter content in rowan fruits is best preserved when frozen, rubbed with sugar and in the form of jam. In the process of cooking rowan fruits with sugar, the acidity of the medium decreases, and the content of some BAS may increase due to an increase in the concentration of the product.


2013 ◽  
Vol 39 (1) ◽  
pp. 126
Author(s):  
Qiao-Yi HUANG ◽  
Shuan-Hu TANG ◽  
Jian-Sheng CHEN ◽  
Fa-Bao ZHANG ◽  
Kai-Zhi XIE ◽  
...  

2018 ◽  
Vol 44 (3) ◽  
pp. 414 ◽  
Author(s):  
Tian-Jun XU ◽  
Tian-Fang LYU ◽  
Jiu-Ran ZHAO ◽  
Rong-Huan WANG ◽  
Chuan-Yong CHEN ◽  
...  

2014 ◽  
Vol 40 (1) ◽  
pp. 134 ◽  
Author(s):  
Yong-Lu TANG ◽  
Chao-Su LI ◽  
Chun WU ◽  
Xiao-Li WU ◽  
Gang HUANG ◽  
...  

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