1887

oa Agrochemophysica - Sugars and organic acids associated with black heart in cayenne pineapple fruits

Volume 8, Issue 4
  • ISSN : 0302-7112

 

Abstract

Black heart of pineapple fruit appears to develop and intensify only in mature and ripe fruit while it is still on the plant. The further development and spreading of the symptoms cease after harvesting of the fruit. The appearance of black heart is associated with a lowering of total sugars, in particular sucrose and fructose, and a reduction in citric and malic acids.

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/content/agro/8/4/AJA03027112_322
1976-01-01
2020-09-29

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