Changes in non-structural carbohydrates in developing fruit of Myrciaria jaboticaba

dc.creatorBarros, Raimundo S.
dc.creatorFinger, Fernando L.
dc.creatorMagalhães, Marcelo M.
dc.date2019-01-22T12:00:02Z
dc.date2019-01-22T12:00:02Z
dc.date1996-10
dc.date.accessioned2023-09-27T21:44:23Z
dc.date.available2023-09-27T21:44:23Z
dc.identifier0304-4238
dc.identifierhttps://doi.org/10.1016/S0304-4238(96)00910-7
dc.identifierhttp://www.locus.ufv.br/handle/123456789/23131
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8965405
dc.descriptionReducing sugars represented the main non-structural carbohydrate of fruit of Myrciaria jaboticaba owing to the high content found in pulp, which also accumulated most of the non-reducing sugars. The contribution of the skin to the amount of total sugar in the berry was negligible. Starch was relatively low in the pulp but more abundant in the seed.
dc.formatpdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherScientia Horticulturae
dc.relationVolume 66, Issues 3–4, Pages 209-215, October 1996
dc.rightsElsevier B. V.
dc.subjectJaboticaba
dc.subjectNon-structural carbohydrates
dc.subjectPulp
dc.subjectReducing sugars
dc.subjectSeed
dc.subjectSkin
dc.subjectStarch
dc.titleChanges in non-structural carbohydrates in developing fruit of Myrciaria jaboticaba
dc.typeArtigo


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