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Sorbitol and sugar composition of plum fruit during ripening (CROSBI ID 636910)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Sudar, Rezica ; Jurković, Zorica ; Dugalić, Krunoslav ; Tomac, Ivana ; Jurković, Vlatka ; Viljevac, Marija Sorbitol and sugar composition of plum fruit during ripening // 46. hrvatski i 6. međunarodni simpozij agronoma / Pospišil, Milan (ur.). Zagreb: Agronomski fakultet Sveučilišta u Zagrebu, 2011. str. 1067-1071

Podaci o odgovornosti

Sudar, Rezica ; Jurković, Zorica ; Dugalić, Krunoslav ; Tomac, Ivana ; Jurković, Vlatka ; Viljevac, Marija

engleski

Sorbitol and sugar composition of plum fruit during ripening

Sorbitol and sugar composition in fruits were investigated in 6 different plum cultivars during ripening. The fruits were harvested at different maturity stage in the experimental orchard of the Agricultural Institute Osijek. Sugars (glucose, fructose and sucrose) and sorbitol in fruits were identified and quantified by high performance liquid chromatography (HPLC). Significant differences were found between sucrose, glucose, fructose and sorbitol depending on harvest date and on cultivar. The amount of sorbitol and sugars in fruits significantly increased during maturation. The individual sugars, glucose and sucrose were the highest in all harvest stages. Glucose was the predominant sugar in one cultivar. Fructose content remained relatively low. Plums with high total sugar content had higher content of sorbitol. The discriminant analysis (LDA) showed that plum cultivars were clearly separated according to sorbitol and sugars composition in fruit.

Plum; cultivar; ripening; sorbitol; sugars

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Podaci o prilogu

1067-1071.

2011.

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objavljeno

Podaci o matičnoj publikaciji

46. hrvatski i 6. međunarodni simpozij agronoma

Pospišil, Milan

Zagreb: Agronomski fakultet Sveučilišta u Zagrebu

Podaci o skupu

46 hrvatski i 6 međunarodni simpozij agronoma

poster

14.02.2011-18.02.2011

Opatija, Hrvatska

Povezanost rada

Poljoprivreda (agronomija)