Ciruela japonesa
Changes in some parameters during maturation of plums (Prunus salicina (Lindl.) cvs. Black Amber, Laroda and Angeleno were measured. Once a week skin color, flesh firmness, solid soluble content (SSC) and titratable acidity (TA) of the fruits were determined. Changes were modelled mathema-tic...
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| Publicado en: | Revista de la Facultad de Ciencias Agrarias |
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| Autor principal: | |
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| Acceso en línea: | https://bdigital.uncu.edu.ar/fichas.php?idobjeto=3037 |
| Sumario: | Changes in some parameters during
maturation of plums (Prunus salicina
(Lindl.) cvs. Black Amber, Laroda and
Angeleno were measured. Once a week
skin color, flesh firmness, solid soluble
content (SSC) and titratable acidity (TA) of
the fruits were determined.
Changes were modelled mathema-tically.
Color developed early during maturation of
Black Amber and Angeleno plums. Flesh
firmness decrease at a constant rate, flesh
softening was low in Angeleno (0.16 lb/day)
but higher in Black Amber (0.36 lb/day) and
Laroda (0.26 lb/day) plums. The increase of
SSC was low in Black Amber but higher in
Laroda and Angeleno fruits.
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