Changing of inert content values of apricot varieties

A tétel rövid nézete
dc.contributor.authorNémeth, Sz.
dc.contributor.authorFiczek, G.
dc.contributor.authorStéger-Máté, M.
dc.contributor.authorSándor, G.
dc.contributor.authorVégvári, Gy.
dc.contributor.authorKállay, E.
dc.contributor.authorTóth, M.
dc.contributor.authorSzalay, L.
dc.date.accessioned2021-06-28T10:01:23Z
dc.date.available2021-06-28T10:01:23Z
dc.date.issued2010-03-02
dc.description.abstractThe consumers have been exigent increasingly about excellent quality. The speci fie flavour and fragrance of apricot evolve during ripening. We need to be acquainted with changing of inert content during ripening to the choosing of optimal harvest time. The Regional University Knowled ge Centre -Research and Development in Foodstuff Chain project had presented an opportun ity to study the inner content of apricot. Our aim was to study evaluation of health care attributes of apricot fruit. We investigated different ripeness samples of four apricot varieties ('Mandulakajszi', 'Pann 6nia', 'Gonci magyar kajszi'. 'Harcot') in our study of 2007-2009. Samples were taken the orchard of Sóskútfruct Ltd. Hungary. We had measured the water soluble antioxidant capacity, polyphenol-, f3-carotene content and the dissimilar sugar­ and acid-fractions during ripening. We had experienced significant different in inert content between varieties.en
dc.formatapplication/pdf
dc.identifier.citationInternational Journal of Horticultural Science, Vol. 16 No. 2 (2010) , 39-41.
dc.identifier.doihttps://doi.org/10.31421/IJHS/16/2/882
dc.identifier.eissn2676-931X
dc.identifier.issn1585-0404
dc.identifier.issue2
dc.identifier.jatitleInt. j. hortic. sci.
dc.identifier.jtitleInternational Journal of Horticultural Science
dc.identifier.urihttps://hdl.handle.net/2437/314591en
dc.identifier.volume16
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/IJHS/article/view/882
dc.rights.accessOpen Access
dc.rights.ownerInternational Journal of Horticultural Science
dc.subjectPrunus armeniaca L.en
dc.subjectinner contenten
dc.subject-caroteneen
dc.subjectpolyphenolen
dc.subjectqualityen
dc.titleChanging of inert content values of apricot varietiesen
dc.typefolyóiratcikkhu
dc.typearticleen
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