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 |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | African Journal of Biotechnology |
| Dergi ISSN | 1684-5315 |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q4 |
| Makale Dili | İngilizce |
| Basım Tarihi | 06-2011 |
| Cilt No | 10 |
| Sayı | 27 |
| Sayfalar | 5304 / 5310 |
| Makale Linki | http://www.ajol.info/index.php/ajb/article/view/94294 |
| 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. © 2011 Academic Journals. |
| Anahtar Kelimeler |
| Kiwifruit (Hayward) | chemical properties | physical properties | physiological maturity | ripening period |
