Some chemical and physical properties at physiological maturity and ripening period of kiwifruit Hayward
Yazarlar (4)
Prof. Dr. Rüstem CANGİ Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Ebubekir ALTUNTAŞ Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Cemal KAYA Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Onur SARAÇOĞLU Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SCOPUS dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | African Journal of Biotechnology | ||
| Dergi ISSN | 1684-5315 Dergi Bilgileri (2011) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 06-2011 |
| Cilt / Sayı / Sayfa | 10 / 27 / 5304–5310 | DOI | 10.5897/AJB11.192 |
| UAK Araştırma Alanları |
Meyve Yetiştirme ve Islahı
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| Özet |
| This study was carried out to determine some chemical and physical properties at physiological maturity and ripening period of kiwifruit. The average geometric mean diameter, sphericity, bulk density, porosity, projected area along three axes (X, Y, Z) and colour characteristics (L*, a*, b*) were measured at physiological maturity and ripening period. Total soluble solid content, titratable acidity, pH, total phenolic, total antioxidant activity and total sugar of kiwifruit were also determined. The total antioxidant value was higher at physiological maturity than ripening period. |
| Anahtar Kelimeler |
| Chemical properties | Kiwifruit (Hayward) | Physical properties | Physiological maturity | Ripening |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Yöksis | 5 |
| Web of Science | 18 |
| Scopus | 17 |
| Google Scholar | 44 |