Abstract
AN investigation of the carbohydrates present in the Victoria plum has revealed the presence of small amounts (c. 0.1 per cent fresh weight) of free xylose in the juice of ripe and immature fruits. The origin of this sugar is uncertain; it may arise from enzymic hydrolysis of a xyloside, but we consider this unlikely.
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Buy this article
- Purchase on SpringerLink
- Instant access to the full article PDF.
USD 39.95
Prices may be subject to local taxes which are calculated during checkout
Similar content being viewed by others
References
Hough, L., Jones, J. K. N., and Wadman, W. H., J. Chem. Soc., 2511 (1949).
Hough, L., Jones, J. K. N., and Wadman, W. H., J. Chem. Soc., 1702 (1950).
Flood, A. E. (private communication).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
HAY, J., PRIDHAM, J. Free Xylose in Fruits. Nature 172, 207 (1953). https://doi.org/10.1038/172207a0
Issue date:
DOI: https://doi.org/10.1038/172207a0
