Changes in the Concentrations of Free Amino Acids and Soluble Nucleotides in Attached and Detached Tomato Fruits during Ripening-Reference-Cited by-同舟云学术

Changes in the Concentrations of Free Amino Acids and Soluble Nucleotides in Attached and Detached Tomato Fruits during Ripening

Published:1980 Issue:3 Volume:49 Page:435-441
ISSN:0013-7626
Container-title:Journal of the Japanese Society for Horticultural Science
language:en
Short-container-title:Engei Gakkai zasshi

Author:

INABA Akitsugu,YAMAMOTO Tsutomu,ITO Takuji,NAKAMURA Reinosuke

Publisher

Japanese Society for Horticultural Science

Subject

Horticulture,Horticulture

Reference33 articles.

1. 3. BARMORE, C.R. and R.H. BIGGS. 1972. Acid-soluble nucleotides of juice vesicles of citrus fruit. J. Food Sci. 37 : 712-714.

2. 4. BELANCOURT, L.A., M.A. STEVENS and A.A. KADER. 1977. Accumulation and loss of sugars and reduced ascorbic acid in attached and detached tomato fruits. J. Amer. Soc. Hort. Sci. 102 : 721-723.

3. 5. BISOGNI, C.A. and G. ARMBRUSTER. 1976. Quality comparisons of room ripened and field ripened tomato fruits. J. Food Sci. 41 : 333-338.

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