The determination of ascorbic acid, chlorophyll and pectin contents of Turkish kiwifruit

Guldas M.

JOURNAL OF FOOD QUALITY, vol.26, no.4, pp.353-358, 2003 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 26 Issue: 4
  • Publication Date: 2003
  • Doi Number: 10.1111/j.1745-4557.2003.tb00250.x
  • Journal Name: JOURNAL OF FOOD QUALITY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.353-358
  • Bursa Uludag University Affiliated: Yes

Abstract

The contents of ascorbic acid, chlorophyll and pectin in kiwifruits (Hayward cultivar) grown in Turkey were investigated. While chlorophyll and pectin contents were similar to previous studies, the ascorbic acid content tended to be lower.