Physico-chemical characteristics and microbial profile of sapota var. jantung.
Studies carried out using tagged fruits showed that sapota of jantung variety attained maturity after six months from fruit set. The weight, length, width and volume of the fruit increase until harvest slowing between six and seven months. This coincides with the colour changes of the pulp and pip....
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| Main Authors: | , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
1988
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| Online Access: | http://psasir.upm.edu.my/id/eprint/17938/1/ID%2017938.pdf http://psasir.upm.edu.my/id/eprint/17938/ |
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