"Maturation" Quotes from Famous Books
 ... citric, and tartaric acids. As the fruit becomes developed, the pellicle thins, becomes transparent, and allows both light and heat to exercise a more marked influence. It is during this period that maturation commences. The acids react on the cambium, which flows into the fruit, and, aided by the increased temperature, convert it into saccharine matter; at the same time they disappear, being saturated with gelatine, when maturation is ...
— The Mirror of Literature, Amusement, and Instruction - Vol. 20, Issue 558, July 21, 1832 • Various |
