The determination of ascorbic acid, chlorophyll and pectin contents of Turkish kiwifruit
Date
2003-10
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley-Hindawi
Abstract
The contents of ascorbic acid, chlorophyll and pectin in kiwifruits (Hayward cultivar) grown in Turkey were investigated. While chlorophyll and pectin contents were similar to previous studies, the ascorbic acid content tended to be lower.
Description
Keywords
Food science and technology, Kiwi fruit, Irradiation, Pulp, Actinidia deliciosa, Boiling liquids, Chlorophyll, Composition, Heating, Organic acids, pH effects, Sodium compounds, Solubility, Spectrophotometry, Turkish kiwifruit, Fruits
Citation
Güldaş, M. (2003). “The determination of ascorbic acid, chlorophyll and pectin contents of Turkish kiwifruit”. Journal of Food Quality, 26(4), 353-358.