RELATIONSHIPS AMONG TITRATABLE ACIDITY, pH AND BUFFER COMPOSITION OF TOMATO FRUITS
書誌事項
- 公開日
- 1974-03
- 権利情報
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- http://onlinelibrary.wiley.com/termsAndConditions#vor
- DOI
-
- 10.1111/j.1365-2621.1974.tb02893.x
- 公開者
- Wiley
この論文をさがす
説明
<jats:p> Relationships among pH, titratable acidity (TA) and buffer composition of tomato fruits were studied using analytical data, from 25 divergent accessions, and from previous work. Citric and malic acids, and phosphate account for about 93% of the TA of tomatoes. An increase in phosphate concentration results in a decrease in [H <jats:sup>+</jats:sup> ], whereas an increase in citric and malic acids increases [H <jats:sup>+</jats:sup> ] These relationships probably exist because of differences in the origins of phosphate and the two acids. Variation in phosphate concentration can be of practical value in efforts to maintain a safe processing pH in low sugar, low acid varieties because phosphate has a relatively large effect on [H <jats:sup>+</jats:sup> ] with a minimal effect on TA. </jats:p>
収録刊行物
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- Journal of Food Science
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Journal of Food Science 39 (2), 354-357, 1974-03
Wiley