Physical and chemical characterization of dovyalis fruits

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorLucena Cavalcante, Ítalo Herbert
dc.creatorGeraldo Martins, Antonio Baldo
dc.date2014-05-27T11:21:53Z
dc.date2016-10-25T18:22:18Z
dc.date2014-05-27T11:21:53Z
dc.date2016-10-25T18:22:18Z
dc.date2006-06-19
dc.date.accessioned2017-04-06T01:19:04Z
dc.date.available2017-04-06T01:19:04Z
dc.identifierInternational Journal of Fruit Science, v. 5, n. 4, p. 39-46, 2006.
dc.identifier1553-8362
dc.identifier1553-8621
dc.identifierhttp://hdl.handle.net/11449/68925
dc.identifierhttp://acervodigital.unesp.br/handle/11449/68925
dc.identifier10.1300/J492v05n04_05
dc.identifier2-s2.0-33746915629
dc.identifierhttp://dx.doi.org/10.1300/J492v05n04_05
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/890231
dc.descriptionThe objective of this work was to establish physical and chemical characterizations of dovyalis hybrid fruits (Dovyalis abyssinica and D. hebecarpa). Samples of 25 fruits were characterized by evaluation of length and width, weight, percentage and number of seeds per fruit, peel percentage, pulp percentage, total soluble solids (TSS), titratable acidity (TA), vitamin C and TSS/TA ratio. Dovyalis fruit has good physical quality for market with an average of 75% pulp. Vitamin C content averaged 120.3 mg/100 g of fresh fruit, characterizing dovyalis as a good source of vitamin C. © 2005 by The Haworth Press, Inc. All rights reserved.
dc.languageeng
dc.relationInternational Journal of Fruit Science
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectDovyalis hebecarpa
dc.subjectDovyalis hybrid
dc.subjectExotic plant Dovyalis abyssinica
dc.subjectFruit quality
dc.subjectfood market
dc.subjectfruit
dc.subjectnutritive value
dc.subjectDovyalis
dc.subjectDovyalis abyssinica
dc.titlePhysical and chemical characterization of dovyalis fruits
dc.typeOtro


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