1999•food preservation scienceOpen access

Changes in Sugars, Starch and Amylase Activity during Ripening of Sugar Apples at Different Storage Temperatures

Ming Chang Wu, Chi Hung Chen, Chin Shu Chen

Abstract

The total soluble solids of the sugar apple increased and then decreased a little during ripening at different storage temperatures, glucose, fructose and sucrose were incrased gradually during the fruits ripening, with the fruits stored at 26 and 21°C being higher in the sugar contents than those stored at 16°C. The decrease of starch in the fruits stored at 26 and 21°C was quicker than those stored at 16°C. The fruits stored at 21°C led the higher activity in amylase than the others.

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Key concepts: Ripening, Sugar, Sucrose, Fructose, Starch, Chemistry, Amylase, Food science