Biochemical and physiological studies on Egyptian lemons maturation

Heikal, H.A., E.Al.; Heikal, H.A., E.Al

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Biochemical and physiological studies on Egyptian lemons maturation

Heikal, H.A., E.Al.

Agric. Res. Rev, Cairo 42(4): 1-16

1965

Accession: 014359737

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Summary

Fruits on the tree remained dark green until they were 187-190 days old, green until 222-225 days old, light green until 269-272 days old, and finally turned yellow at 294-300 days. The diameter, volume and weight of the fruit, and the weight, volume and percentage of juice increased gradually up to the light green stage, but thereafter increases were slight. Rind thickness decreased gradually until the fruits were light green in colour, then remained constant. When stored at room temperature fruits picked at the light green stage developed full colour after 4 weeks, but fruits picked before this stage did not turn yellow. Further storage at room temperature caused the yellow colour of ripened fruits to become dull. The total soluble solids and total sugars of the fruit, and the moisture content of the juice did not change much during development on the tree. There was, however, a slight rise in pH and a fall in the vitamin C content of the juice, and a slight fall in the reducing sugar content of the fruit. The light green stage was considered the best time for picking lemons.

Biochemical and physiological studies on Egyptian lemons maturation

Heikal, H.A., E.Al.

Agric. Res. Rev, Cairo 42(4): 1-16

1965

Full-Text Article emailed within 1 workday

Summary

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