Cambios inducidos por el etileno en la composición química del mucílago de café
Exogenous application of ethylene (360 ppm) to the developiag fruits of Robusta coffee brought about significant compositional changes in the mesocarp. The trends obtained with proteins, carbohydrates, pectins and polyphenols have been discussed with reference to fruit ripening and its bearing en the utilization of waste products of coffee.
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| Principais autores: | , , , |
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| Formato: | biblioteca |
| Idioma: | spa |
| Publicado em: |
Turrialba, Costa Rica Instituto Interamericano de Cooperación para la Agricultura (IICA)
1978
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| Assuntos: | COFFEA CANEPHORA, CAFE, COFFEE, ETILENO, ETHYLENE, MUCILAGOS, MUCILAGES, COMPOSICION QUIMICA, CHEMICAL COMPOSITION, |
| Acesso em linha: | https://repositorio.catie.ac.cr/handle/11554/12391 |
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| Resumo: | Exogenous application of ethylene (360 ppm) to the developiag fruits of Robusta coffee brought about significant compositional changes in the mesocarp. The trends obtained with proteins, carbohydrates, pectins and polyphenols have been discussed with reference to fruit ripening and its bearing en the utilization of waste products of coffee. |
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