Chemical Changes During Growth and Storage of the Avocado Fruit
Open Access
- 1 January 1959
- journal article
- Published by CSIRO Publishing in Australian Journal of Biological Sciences
- Vol. 12 (4) , 445
- https://doi.org/10.1071/bi9590445
Abstract
Changes in the petrol-soluble, 80 per cent. ethanol-soluble, and insoluble fractions of the mesocarp of the avocado fruit were followed during 6 months development on the tree and during storage at 20�C of the fully grown fruit. Changes in triglyceride fatty acids, lipid phosphorus, insoluble phosphorus, sugars, protein, and soluble nitrogen were also studied.Keywords
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