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The chemical constituents of victoria plums: Changes during growth on the tree
Author(s) -
Rees D. I.
Publication year - 1958
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740090705
Subject(s) - ripening , sorbitol , maturity (psychological) , sugar , sucrose , botany , horticulture , biology , chemistry , food science , psychology , developmental psychology
Analyses made on the Victoria plum at various stages of maturity for total and alcoholinsoluble solids, sugars, acids and pectins are presented. A paper‐chromatographic method has been evolved for the determination of the individual sugars present. Sorbitol has been identified as a constituent of the fruit. The changes during the growth of the fruit on the tree can be divided into two periods. In the first, the rate of growth of the fruit is comparatively slow. The second coincides with the ripening stage and is characterized mainly by the appearance of sucrose which is absent during the first period.