Changes in sugars, acids and fatty acids in naturally parthenocarpic date plum persimmon (Diospyros lotus L.) fruit during maturation and ripening

European Food Research and Technology

Volumn 221, Issue 1-2, 2005, Pages 113-118

  Glew, Robert H ^a   Ayaz, Faik A ^b   Millson, M ^c   Huang, H S ^d   Chuang, L T ^d   Sanz, Carlos ^e   Golding, John B ^f  

^a UNIVERSITY OF NEW MEXICO SCHOOL OF MEDICINE   (United States)

^b KARADENIZ TECHNICAL UNIVERSITY   (Turkey)

^c NATIONAL INSTITUTE FOR OCCUPATIONAL SAFETY AND HEALTH   (United States)

^d ABBOTT LABORATORIES   (United States)

^e INSTITUTO DE LA GRASA   (Spain)

^f NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Acids; Date plum persimmon fruit; Diospyros lotus; Fatty acids; Parthenocarpy; Ripening; Sugars

Indexed keywords

DIOSPYROS LOTUS; DIOSPYROS VIRGINIANA; EBENACEAE; PRUNUS DOMESTICA;

EID: 22644431817     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-005-1201-9     Document Type: Article

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