Claim · model-written summary
Titratable acidity and ascorbic acid declined with advancing maturity.
Not reportedTaxonMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValueQualifier
Verbatim
e0“Titratble acidity and ascorbic acid content reduced as the maturity advanced”
Title
Physico-Chemical Changes During Fruit Development in Litchi Cultivars
H. P. Singh; Inderjit Singh Yadav Indian Journal of Horticulture 1988
Other claims from this paper (9)
- Observation Litchi fruit development had two stages, lasting 25–40 and 35–41 days.
- Observation Fruit growth across cultivars followed a sigmoid curve.
- Observation The slow first growth stage lasted longer in late ripening cultivars.
- Association Soluble solids and sugars increased with aril content.
- Observation Non-reducing sugar declined at advanced maturity.
- Observation Reducing sugar increased with maturity.
- Observation Brix to acid ratio increased.
- Observation Ripe fruit skin had 60–70 peT cent pink or rose coloration.
- Observation Shahi matured first, followed by China, CHES-80-1 and late Bedana.