Organic acid metabolism during ripening of fruits.

Satyan, S. H. and Patwardhan, M. V. (1983) Organic acid metabolism during ripening of fruits. Indian Journal of Biochemistry and Biophysics, 20 (5). 311-314, 12 ref..

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Abstract

The metabolism of organic acids during ripening of some fruits [i) mango, (ii) apple, (iii) orange and (iv) banana) was followed by the incorporation of labelled organic acids in various fruit fractions. In (ii) and (iii), there was an appreciable increase in % incorporation of the label into CO2 during ripening. In (i), there was max. incorporation of the label into the sugar fraction which increased during ripening with concomitant decrease in retention of label in organic acid fraction. This indicated a possible increase in the conversion of organic acids into sugars during ripening of (i). (iv) retained radioactivity in the organic acid fraction to the max. extent which increased during ripening thus indicating that there was less utilisation of organic acids during ripening in (iv).

Item Type:	Article
Uncontrolled Keywords:	ACIDS-; fruits, organic acids metabolism in ripening; RIPENING-; MANGOES-; organic acids metabolism in ripening mangoes; APPLES-; organic acids metabolism in ripening apples; ORANGES-; organic acids metabolism in ripening oranges; BANANAS-; organic acids metabolism in ripening bananas
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 07 Metabolism 600 Technology > 08 Food technology > 24 Fruits
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	12 Dec 2016 11:00
Last Modified:	12 Dec 2016 11:00
URI:	http://ir.cftri.res.in/id/eprint/6624

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