Heat treatments increase sweetness and flesh colour of buttercup squash

New Zealand Journal of Crop and Horticultural Science

Volumn 27, Issue 4, 1999, Pages 265-271

  Bycroft, Bruce L ^a   Corrigan, Virginia K ^a   Irving, Donald E ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Buttercup squash; Cucurbita maxima; Flesh colour; Starch degradation; Sucrose; Taste

Indexed keywords

ALPHA GLUCOSIDASE; AMYLASE; BETA AMYLASE; CUCURBITA MAXIMA; DRY WEIGHT; ENZYME; ENZYMIC DEGRADATION; FRUIT COLOR; HEAT TREATMENT; MALTOSE PHOSPHORYLASE; STARCH; STARCH PHOSPHORYLASE; SUCROSE; SUCROSE PHOSPHATE SYNTHASE; SUCROSE SYNTHASE; SWEETNESS; TRAINED SENSORY PANEL;

CUCURBITA MAXIMA; RANUNCULUS;

EID: 0033394132     PISSN: 01140671     EISSN: 11758783     Source Type: Journal    
DOI: 10.1080/01140671.1999.9514106     Document Type: Article

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