Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato Fracionamento de açúcares e teor de pectina durante o amadurecimento de goiaba cv. Pedro Sato

Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato Fracionamento de açúcares e teor de pectina durante o amadurecimento de goiaba cv. Pedro Sato

Guava is one of the most complete and balanced fruits in in terms of s nutritional value. Highly perishable, due to its intense metabolism during ripening, its shelf life can reach 3 to 5 days under room temperature. The firmness of the green and mature fruits is due mainly to the pectin polymers. T...

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Bibliographic Details
Main Authors: José Renato de Abreu, Custódio Donizete dos Santos, Celeste Maria Patto de Abreu, Angelita Duarte Corrêa, Luiz Carlos de Oliveira Lima
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012-03-01
Series:Food Science and Technology
Subjects:
goiaba
açúcar
pectina
guava
sugar
pectin
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100023

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100023

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