Sugar status at harvest and during postharvest storage of Nephelium lappaceum cv. 'Sri-Chompoo' fruit from different maturity stages

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Tongtao S., Srilaong V., Kanlayanarat S., Noichinda S., Bodhipadma K., Khumjareon S., Leung D.W.M.

ผู้เผยแพร่: Faculty of Food Science and Technology

ปีที่เผยแพร่ (ค.ศ.): 2015

วารสาร: International Food Research Journal (1985-4668)

Volume number: 22

Issue number: 1

หน้าแรก: 190

หน้าสุดท้าย: 195

จำนวนหน้า: 6

นอก: 1985-4668

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84925394731&partnerID=40&md5=f2cbb9be9c1c4ed8373222d5d37cf5bb

ภาษา: English-Great Britain (EN-GB)

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บทคัดย่อ

Nephelium lappaceum cv. 'Sri-Chompoo' (rambutan) fruit showing different colors at four different maturity stages were collected: green-yellow, orange-yellow, orange-pink, and redpink rind. At harvest and during post-harvest storage at 25ฐC for 6 days, the glucose, fructose and sucrose contents in the arils of rambutan fruit of different maturity stages were investigated using high performance liquid chromatography and invertase activity was also determined. At harvest, glucose was the most abundant sugar in 'Sri-Chompoo' rambutan fruit except at the red-pink stage in which sucrose was the dominant sugar. During post-harvest storage of fruit from four stages of maturity, glucose content decreased slightly while fructose content increased during the first 4 days of storage in green-yellow and orange-yellow fruit. Orangepink and red-pink fruit had a nearly similar trend of glucose and fructose contents which did not differ much from that at harvest. Besides, during storage changes in sugar components in the fruit of different maturity stages were not directly related with those in invertase activity.

คำสำคัญ

Sweetness