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Postinfection Changes in Chemical Compounds of Lemons Caused by Phytophthora citrophthora
Year:
1972
Source of publication :
Phytopathology
Authors :
Cohen, Eliyahu
;
.
Schiffmann-Nadel, Mina
;
.
Volume :
62
Co-Authors:
Facilitators :
From page:
1361
To page:
1362
(
Total pages:
2
)
Abstract:

Chemical changes in lemons infected by Phytophthora citrophthora include a noticeable reduction in the reducing and nonreducing sugar content, an increase of organic acids in the peel and a decrease in the juice, and a considerable decrease in ascorbic acid in the infected fruit as a whole. The total amount of free amino acids remains unchanged. Ethanol and methanol are present in markedly increased amounts. No change in the amount of essential oil present in the peel is found in infected fruit.

Note:
Related Files :
Citrus limon
fungi
Phytophthora
plant diseases and disorders
Show More
Related Content
More details
DOI :
10.1094/Phyto-62-1361
Article number:
0
Affiliations:
Database:
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
56970
Last updated date:
02/03/2022 17:27
Creation date:
10/11/2021 15:17
Scientific Publication
Postinfection Changes in Chemical Compounds of Lemons Caused by Phytophthora citrophthora
62
Postinfection Changes in Chemical Compounds of Lemons Caused by Phytophthora citrophthora

Chemical changes in lemons infected by Phytophthora citrophthora include a noticeable reduction in the reducing and nonreducing sugar content, an increase of organic acids in the peel and a decrease in the juice, and a considerable decrease in ascorbic acid in the infected fruit as a whole. The total amount of free amino acids remains unchanged. Ethanol and methanol are present in markedly increased amounts. No change in the amount of essential oil present in the peel is found in infected fruit.

Scientific Publication
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