Acta Botanica Croatica, Vol. 54 No. 1, 1995.
Izvorni znanstveni članak
Effect of carboxylic acids on the red colouration of Dyer’s saffron flowers
Koshi Saito
; Hokkaido Tokai University, Japan
Yuji Enomoto
; Hokkaido Tokai University, Japan
Sažetak
Eight carboxylic acids were fed at 1-10000 pM to the flower pastes from fresh dyer’s saffron (Carthamus tinctorius L.) capitula and their effects on the red colouration investigated. Glyoxyllic acid, glycolic acid, oxaloacetic acid, 2-oxoglutaric acid and gluconic acid were found to be positive stimulators for the reaction, while succinic acid, malic acid and citric acid inhibited the colour change.
Ključne riječi
Hrčak ID:
160408
URI
Datum izdavanja:
31.12.1995.
Posjeta: 1.229 *