Open AccessChemical analysis of the pollen of plum varieties
Author(s) -
J. Nyéki,
Jenna Kropp Schmidt,
Zoltán Szabó,
Z. Erdős,
M. Bucsek
Publication year - 1999
Publication title -
international journal of horticultural science
Language(s) - English
Resource type - Journals
eISSN - 2676-931X
pISSN - 1585-0404
DOI - 10.31421/ijhs/5/1-2/16
Subject(s) - amino acid , asparagine , valine , glutamine , chemistry , cysteine , chemical composition , food science , pollen , botany , biology , biochemistry , organic chemistry , enzyme
The chemical composition, amino acids and carbohydrates, of the pollen has been analysed in varieties grown in Hungary during the years 1993 at Kecskemet and 1995 at Cegléd and Pomáz. The distinction of 17 amino acids and 7 carbohydrates has been achieved. The aim of the study was to find criteria for the distinction of varieties.
The total content of amino acids varied between 15.53 and 20.54 %. The highest ratios represented the asparagine and the glutamine acids. The relative content in other amino acids was between 2 and 7 % of the total. The less frequent were cysteine and valine.