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EFFECTS OF THE SUCROSE-BASED POLYMERS ON THE NUTRITIOUS COMPOSITION CHANGES DURING THE MATURE PERIOD OF LONGAN

LV Ming-qun

Abstract

Longan Shixia was sprayed one time by sucrose -based polymers solution in the fruit mature period. The soluble solids, total sugar, VC and the titratable acid in the longan fruit were investigated. The results showed that spraying sucrose-based polymers solution on the leaves of mature longan could significantly improve the quality of longan fruit. During this period the contents of the soluble solids, total sugar and VC were gradually increased and the treated strain were significantly higher than the control strain. And the changes of the titratable acid were declined and had the similar tendency in the treated strain and the control strain.

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Available abstract

Key concepts: Titratable acid, Sucrose, Sugar, Chemistry, Food science, Reducing sugar, Strain (injury), Horticulture