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COMPOSITION AND PHYSIOLOGY OF Monstera deliciosa FRUIT AND JUICE
Author(s) -
PETERS R. E.,
LEE T. H.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12687.x
Subject(s) - oxalic acid , actinidia deliciosa , ripening , climacteric , chemistry , food science , ethylene , botany , biology , biochemistry , genetics , menopause , catalysis
Fruit of the tropical vine Monstera deliciosa undergo a pronounced climacteric during ripening with the concomitant large increase in ethylene production. The ripe fruit contains 19.1% soluble solids and 0.41% oxalic acid; the juice is considered safe for human consumption with respect to the levels of saponin, hydrocyanic acid and oxalic acid.
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