SWINE EXPOSURE TO |iC]DICHLORVOSincreased at a faster rate when fruits approached the ripe stage. All varieties attained almost the same percentage, about 90% of dry matter when ripe.The protein content at the green stage as shown in Table I is the highest and it is twofold higher than the concentration of the ripe stage (dry weight basis). There is no significant difference in the protein content of the three varieties studied with the same stage.Amino acid compositions of the three varieties are given in Table II. In all varieties there are identical patterns of amino acid composition and 17 amino acids were detected. The protein-rich green stage contained the highest concentration of amino acids with more glutamic acid, aspartic acid, lysine, leucine, alanine, and serine than the other two stages of maturity. The data in Table II show that total and free amino acids concentrations are considerably different in the three varieties for the three stages of maturity. This seems to be associated with the protein contents of the three stages of development (Table I). The data also show for the three varieties at the yellow and completely ripened stages that glutamic acid, aspartic acid, lysine, leucine, proline, and glycine were present at high concentrations.
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