VARIATION OF COLOR, TOTAL AND REDUCING SUGARS IN ‘CHEESE’ AND ‘BUTTA’ ACKEE (BLIGHA SAPIDA) CULTIVARS DURING FIVE “ON TREE” RIPENING STAGES

The variation of the colour, and accumulation of total and reducing sugars were investigated in the arils of two cultivars (‘Butta’ and ‘Cheese’) of ackee (Bligha sapida) fruit during five “on tree” ripening stages.
The ‘Butta’ ackee exhibited a sharp increase in reducing sugars during the final ripening stage reaching a concentration of 22.03 mg g^-1 fresh weight.
The ‘Cheese’ ackee final ripening stage showed a concentration of 8.69 mg g^-1 fresh weight of reducing sugars at stage four.
The total sugars for both cultivars showed an increase during the five stages of ripening.
The total sugars in ‘Cheese’ ackee peaked at stage four with a concentration of 21.93 mg g^-1 fresh weight, while ‘Butta’ ackee showed a sharp increase at stage five with concentration of 30.13 mg g^-1 fresh weight.
In comparison, the ‘Butta’ ackee arils accumulated higher concentrations of reducing sugar with a significant difference with ‘Cheese’. The results indicate total sugars increased higher than the reducing sugars in the two cultivars during the “on tree” ripening of the fruit.

I International Symposium on Tropical Horticulture

M.A. Emanuel, N. Benkeblia

color, sugars, Bligha sapida

https://doi.org/10.17660/ActaHortic.2011.894.26