STUDIES ON GROWTH, PUNGENCY AND FLAVOR CHARACTERISTICS OF DIFFERENT VARIETIES OF ONIONS DURING BULBS DEVELOPMENT

被引：0
|
作者：
KALRA, A [1 ]
SOOD, DR [1 ]
PANDEY, UC [1 ]
机构：
[1] CCS HARYANA AGR UNIV,DEPT CHEM & BIOCHEM,HISAR 125004,HARYANA,INDIA
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1995年 / 32卷 / 03期
关键词：
ONIONS; GROWTH; PYRUVIC ACID; ALLINASE; SULFUR; PUNGENCY;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Changes have been studied on growth, pungency and flavour characteristics in eight varieties of onions, during bulbs development at seven stages of growth, beginning one month after transplanting at an interval of 15 days till maturity. In general, fresh and dry weights, diam of bulb, total pyruvic acid, enzymatically produced and nonenzymatically produced pyruvic acid, sulphur content, and allinase activity increased throughout bulbs development. Varieties VL-3 and 102-1 have better size after 120 days, as compared to the other varieties.
引用
收藏
页码：189 / 192
页数：4
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