Changes in the Sugar and Organic Acid Components of Satsuma Mandarin Fruit during Maturation-Reference-Cited by-同舟云学术

Changes in the Sugar and Organic Acid Components of Satsuma Mandarin Fruit during Maturation

Published:1985 Issue:2 Volume:54 Page:155-162
ISSN:0013-7626
Container-title:Journal of the Japanese Society for Horticultural Science
language:en
Short-container-title:Engei Gakkai zasshi

Author:

DAITO Hiroshi,SATO Voshihiko

Publisher

Japanese Society for Horticultural Science

Subject

Horticulture,Horticulture

Reference25 articles.

1. 1. BARTHOLOMEW, E. T. and W. B. SINCLAIR. 1943. Soluble constituents and buffer properties of orange juice. Plant Physiol. 18: 185-206.

2. 2. CLARK, R. B. and A. WALLACE. 1963. Dark CO₂ fixation in organic acid synthesis and accumulation in citrus fruits vesicles. Proc. Amer. Soc. Hort. Sci. 88: 322-332.

3. 3. DAITO, H. and K. HIROSE. 1971. Studies on maturity of citrus fruit. I. Changes in the amino acid content of Satsuma mandarin juice during maturation. Bull. Hort. Res. Sta., B. 11: 19-32.

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