Codice QR

PHYSICOCHEMICAL CHARACTERIZATION OF THE LULO (<i>Solanum quitoense</i> Lam.) CASTILLA VARIETY IN SIX RIPENING STAGES

Background: Lulo (Solanum quitoense Lam) is considered a fruit with a high potential for exportation due to its exotic aroma, its bittersweet taste and the bright green color of its pulp. As a climacteric fruit is harvested when the fruit has reached full development, and 75% of the ripening is appa...

Descrizione completa

Salvato in:
Autori principali: Clara María Mejía D. M.Sc., Duverney Gaviria A. Ph.D., Alba Lucia DUQUE C. M.Sc., Lucero RENGIFO R. M.Sc., Enrique AGUILAR F. B.Sc., Alvaro Hernan ALEGRÍA S. Ph.D.
Natura: Artigo
Lingua:Inglês
Pubblicazione: Universidad de Antioquia 2012-09-01
Serie:Vitae
Soggetti:
Naranjilla
Tritatable acidity
pH
Soluble solids
Color
Accesso online:https://revistas.udea.edu.co/index.php/vitae/article/view/12242
Tags: Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne!!

Documenti analoghi