Changes in non-structural carbohydrates in developing fruit of Myrciaria jaboticaba

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dc.contributor.authorBarros, Raimundo S.
dc.contributor.authorFinger, Fernando L.
dc.contributor.authorMagalhães, Marcelo M.
dc.date.accessioned2019-01-22T12:00:02Z
dc.date.available2019-01-22T12:00:02Z
dc.date.issued1996-10
dc.description.abstractReducing sugars represented the main non-structural carbohydrate of fruit of Myrciaria jaboticaba owing to the high content found in pulp, which also accumulated most of the non-reducing sugars. The contribution of the skin to the amount of total sugar in the berry was negligible. Starch was relatively low in the pulp but more abundant in the seed.en
dc.formatpdfpt-BR
dc.identifier.issn0304-4238
dc.identifier.urihttps://doi.org/10.1016/S0304-4238(96)00910-7
dc.identifier.urihttp://www.locus.ufv.br/handle/123456789/23131
dc.language.isoengpt-BR
dc.publisherScientia Horticulturaept-BR
dc.relation.ispartofseriesVolume 66, Issues 3–4, Pages 209-215, October 1996pt-BR
dc.rightsElsevier B. V.pt-BR
dc.subjectJaboticabapt-BR
dc.subjectNon-structural carbohydratespt-BR
dc.subjectPulppt-BR
dc.subjectReducing sugarspt-BR
dc.subjectSeedpt-BR
dc.subjectSkinpt-BR
dc.subjectStarchpt-BR
dc.titleChanges in non-structural carbohydrates in developing fruit of Myrciaria jaboticabaen
dc.typeArtigopt-BR

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