Articles
VARIATION OF REDUCING AND TOTAL SUGARS, TOTAL PHENOLICS CONTENT AND CHLOROPHYLLS IN JUNE PLUM (SPONDIAS DULCIS) DURING “ON TREE” RIPENING
Article number
894_28
Pages
243 – 246
Language
English
Abstract
June plum (Spondias dulcis), like many other introduced fruits, has become a major part of our diets; however, not much is known about the physiological and biochemical changes that occur during the development and ripening of the fruit.
This experiment aimed to investigate the changes in the concentration of reducing sugars (RS), total sugars (TS), total polyphenolics content (TPC) and chlorophylls (Chla+b) during three ripening on-tree stages of June plum: green (A), half-green (B) and yellow (C) stages.
The results showed that total sugars were 264.95, 477.75 and 478.11 mg g-1 fresh weigh for stage A, B and C, respectively, while reducing sugars varied from 379.16, 440.56 and 447.58 mg g-1 fresh weigh for stage A, B and C, respectively.
TPC also decreased from 7.49 to 6.89 mg g-1 fresh weigh without significant difference.
Content of Chl (a+b) increased and was 1.14, 0.42 and 0.33 μg g-1 fresh weight for stage A, B and C, respectively.
This experiment aimed to investigate the changes in the concentration of reducing sugars (RS), total sugars (TS), total polyphenolics content (TPC) and chlorophylls (Chla+b) during three ripening on-tree stages of June plum: green (A), half-green (B) and yellow (C) stages.
The results showed that total sugars were 264.95, 477.75 and 478.11 mg g-1 fresh weigh for stage A, B and C, respectively, while reducing sugars varied from 379.16, 440.56 and 447.58 mg g-1 fresh weigh for stage A, B and C, respectively.
TPC also decreased from 7.49 to 6.89 mg g-1 fresh weigh without significant difference.
Content of Chl (a+b) increased and was 1.14, 0.42 and 0.33 μg g-1 fresh weight for stage A, B and C, respectively.
Authors
M.A. Emanuel, N. Benkeblia
Keywords
sugars, phenolics, chlorophylls, Spondias dulcis
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