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- W80883341 abstract "Abstract The composition of tomato fruit at nine different stages of maturity was studied. The dry matter content decreased gradually, whereas the alcohol-soluble material and non-protein nitrogen increased with ripening. Total nitrogen decreased up to the large green stage and then increased during ripening. Starch accumulated until nearly the large green stage and then diminished rapidly. Of the two components of starch, amylose decreased much faster than amylopectin, and the ratios of amylopectin and amylose thus increased during ripening. Among the amino acids, glutamic acid was present in an exceptionally high concentration, and its concentration doubled during ripening. A concomitant decrease in the concentration of several other amino acids was noted. The possibility of amino acids serving as precursors for the synthesis of volatile aroma components in tomato is discussed." @default.
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- W80883341 date "1967-11-01" @default.
- W80883341 modified "2023-10-18" @default.
- W80883341 title "Precursors of volatile components in tomato fruit—I." @default.
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- W80883341 doi "https://doi.org/10.1016/s0031-9422(00)82939-8" @default.
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