Premium
Further investigations of chemical concentration gradients in apples
Author(s) -
Wilkinson B. G.,
Perring M. A.
Publication year - 1964
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.2740150606
Subject(s) - sugar , chemistry , starch , magnesium , calcium , nitrogen , cortex (anatomy) , food science , botany , biology , organic chemistry , neuroscience
Previous results are confirmed. There are high concentrations of minerals in the outer 0.5 mm., a fall to minimum values in the outer cortex, and then again higher values in the core region of apples. Relative to the rest of the tissue, magnesium, calcium and nitrogen are in very high concentration in the peel. If the peel is excluded, alcohol‐soluble matter (which is mainly sugar) and starch are the only fractions which showed a steady decrease in concentration from outside to inside. There were no obvious differences in the distribution patterns between two samples of apples with different keeping qualities. Apart from a considerable loss of free acid from the peel, there were no great changes in concentration patterns after storage for about 10 weeks at 0°. It is concluded that there will be inaccuracies if it is assumed that analysis of portions of tissue will give the same results as analysis of the whole fruit.