New Zealand Journal of Crop and Horticultural Science abstracts
Organic acid and sugar composition of three New Zealand grown tamarillo
varieties (Solanum betaceum (Cav.))
STEWART BOYES
PETER STRÜBI
The Horticulture and Food Research
Institute of New Zealand
Mt Albert Research Centre
Private Bag 92 169
Auckland, New Zealand
Abstract A study was made of three New Zealand grown
tamarillo varieties--two red and one yellow. Fruit were analysed by high
performance liquid chromatography for their sugar (sucrose, fructose, and
glucose) and organic acid (citric and malic) content. The sweeter red variety,
as assessed by the growers, `Andys Sweet Red', had significantly higher sugar
levels and sugar to acid ratio than the more astringent tasting `Secombes Red',
in agreement with the measured soluble solids and titratable acidity results.
The yellow variety (`Goldmine') had high sugar and acid levels resulting in a
sugar to acid ratio between that of the two red varieties.
Keywords tamarillo; organic acids; sugars
New Zealand Journal of Crop and Horticultural Science, 1997, Vol. 25:
79-83
0114-0671/97/2501-0079 $2.50/0 (c) The Royal Society of New Zealand
1997
Short communication
PDF file of entire paper: medium quality (361K); (scanned from paper original: notes about this process)
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