萨斯卡通浆果(Alnifolia sp.)成熟期非挥发性有机酸和糖的组成

Fred H. Wolfe, Frank W. Wood
{"title":"萨斯卡通浆果(Alnifolia sp.)成熟期非挥发性有机酸和糖的组成","authors":"Fred H. Wolfe,&nbsp;Frank W. Wood","doi":"10.1016/S0008-3860(71)74151-8","DOIUrl":null,"url":null,"abstract":"<div><p>Malic, oxalic and citric acids are the only non-volatile organic acids present in ripening Saskatoon berries (Alnifolia sp.) in measurable concentrations. The levels of these acids, as well as the levels of glucose, fructose and sucrose are reported for three varieties of Saskatoons presently being cultivated at the Canada Department of Agriculture Research Station at Beaver-lodge, Alberta. Results indicate that the organic acids content of Saskatoons is comparable to that of apples, and that the fructose levels in the berries may decrease fairly rapidly after ripening.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":"4 1","pages":"Pages 29-30"},"PeriodicalIF":0.0000,"publicationDate":"1971-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74151-8","citationCount":"13","resultStr":"{\"title\":\"Non-volatile Organic Acid and Sugar Composition of Saskatoon Berries (Alnifolia sp.) During Ripening\",\"authors\":\"Fred H. Wolfe,&nbsp;Frank W. Wood\",\"doi\":\"10.1016/S0008-3860(71)74151-8\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Malic, oxalic and citric acids are the only non-volatile organic acids present in ripening Saskatoon berries (Alnifolia sp.) in measurable concentrations. The levels of these acids, as well as the levels of glucose, fructose and sucrose are reported for three varieties of Saskatoons presently being cultivated at the Canada Department of Agriculture Research Station at Beaver-lodge, Alberta. Results indicate that the organic acids content of Saskatoons is comparable to that of apples, and that the fructose levels in the berries may decrease fairly rapidly after ripening.</p></div>\",\"PeriodicalId\":100211,\"journal\":{\"name\":\"Canadian Institute of Food Technology Journal\",\"volume\":\"4 1\",\"pages\":\"Pages 29-30\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1971-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74151-8\",\"citationCount\":\"13\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Canadian Institute of Food Technology Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0008386071741518\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Canadian Institute of Food Technology Journal","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0008386071741518","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 13

摘要

苹果酸,草酸和柠檬酸是唯一的非挥发性有机酸存在于成熟的萨斯卡通浆果(Alnifolia sp.)在可测量的浓度。这些酸的水平,以及葡萄糖、果糖和蔗糖的水平,报告了目前在阿尔伯塔省比弗洛奇的加拿大农业部研究站种植的三种萨斯卡通的水平。结果表明,萨斯卡通的有机酸含量与苹果相当,果实中的果糖含量在成熟后可能会相当迅速地下降。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Non-volatile Organic Acid and Sugar Composition of Saskatoon Berries (Alnifolia sp.) During Ripening

Malic, oxalic and citric acids are the only non-volatile organic acids present in ripening Saskatoon berries (Alnifolia sp.) in measurable concentrations. The levels of these acids, as well as the levels of glucose, fructose and sucrose are reported for three varieties of Saskatoons presently being cultivated at the Canada Department of Agriculture Research Station at Beaver-lodge, Alberta. Results indicate that the organic acids content of Saskatoons is comparable to that of apples, and that the fructose levels in the berries may decrease fairly rapidly after ripening.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
期刊最新文献
Book Review Book Review Erratum Book Review Book Review
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1