Changes in amylose, amylopectin and total starch content in jonagold apple fruit during growth and maturation

Acta Horticulturae

Volumn 517, Issue , 2000, Pages 487-491

  Magein, H ^a   Leurquin, D ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Apples; Composition; Development; Fruit; Malus domestica Borkh; Ripening; Starch

Indexed keywords

EID: 33947684639     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/actahortic.2000.517.62     Document Type: Conference Paper

References (4)

1. Fan, X., Mattheis, J.P., Patterson, M.E., Fellman, J.K. 1995. Changes in Amylose and Total Starch Content in Fuji Apples during maturation. HortScience, 30(1): 104-105
2. Magel, E. 1991. Qualitative and quantitative determination of starch by colorimetric method. Starch, 43(10): 384-387
3. Morrisson, W.R., Karkalas, J. 1990. Methods in plant biochemistry. Dey P.M. and Harborne J.B. (Eds), 2: 336-337, London, Academic
4. Schoch, T.J. 1945. Advances in Carbohydrate Chemistry. Pigman and Wolfrom (Eds.), I: 258-26 1, New York, Academic Press Inc