Abstract
The acids in several varieties of peaches
were separated by displacement chromatography on strongly basic anion-exchange
resins. l-Quinic, L-malic, and citric
acids were the three main acids, any one of them being the predominant acid
depending on the variety, season, and maturity of the fruit. Mucic acid was
found in small quantity in all samples ; galacturonic acid was only present in
fruit picked at commercial maturity and ripened at 20 �C. The effect of
maturity on the three major acids was studied for one crop of Blackburn Elberta
peaches; the immature fruit contained only traces of citric acid.
Cited by
15 articles.
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