Sugar status at harvest and during postharvest storage of Nephelium lappaceum cv. 'Sri-Chompoo' fruit from different maturity stages
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Author list: Tongtao S., Srilaong V., Kanlayanarat S., Noichinda S., Bodhipadma K., Khumjareon S., Leung D.W.M.
Publisher: Faculty of Food Science and Technology
Publication year: 2015
Journal: International Food Research Journal (1985-4668)
Volume number: 22
Issue number: 1
Start page: 190
End page: 195
Number of pages: 6
ISSN: 1985-4668
Languages: English-Great Britain (EN-GB)
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Abstract
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.
Keywords
Sweetness
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