Organic acid and sugar composition of three New Zealand grown tamarillo varieties (Solanum betaceum (Cav))

被引：14
|
作者：
Boyes, S
Strubi, P
机构：
[1] Mt Albert Research Centre, The Horticulture and Food Research Institute of New Zealand, Auckland
来源：
NEW ZEALAND JOURNAL OF CROP AND HORTICULTURAL SCIENCE | 1997年 / 25卷 / 01期
关键词：
tamarillo; organic acids; sugars; FRUIT;
D O I：
10.1080/01140671.1997.9513990
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
A study was made of three New Zealand grown tamarillo varieties-two red and one yellow. Fruit were analysed by high performance liquid chromatography for their sugar (sucrose, fructose, and glucose) and organic acid (citric and malic) content. The sweeter red variety, as assessed by the growers, 'Andys Sweet Red', had significantly higher sugar levels and sugar to acid ratio than the more astringent tasting 'Secombes Red', in agreement with the measured soluble solids and titratable acidity results. The yellow variety ('Goldmine') had high sugar and acid levels resulting in a sugar to acid ratio between that of the two red varieties.
引用
收藏
页码：79 / 83
页数：5
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