Variation of reducing and total sugars, total phenolics and anthocyanins in star apple (Chrysophullum cainito) during three
Machel A. Emanuel, Noureddine Benkeblia
Abstracts of 7th International Postharvest Symposium 2012 (IPS2012). 25-29 June, 2012. Putra World Trade Centre (PWTC), Kuala Lumpur, Malaysia. 238 pages.
2012
บทคัดย่อ
The changes of total and reducing sugars, total phenolics, and anthocyanins in star apple (Chrysophullum cain ito) fruits during "on tree" ripening were assessed. Three ripening stages were considered. Results showed that fruits start to turn to purple during stage 2 and turned to dark purple during the last stage. Reducing sugars increased progressively during the three stages, and varied from 45.41 to 65.67 mg/g fresh weight. Total sugars also increased progressively and significantly, were a variation from 50.27 mg/g fresh weight at stage 1 to 84.30 mg/g fresh weight at stage 3. Total phenolics decreased slightly in the skin of the fruits, but significantly in the pulps. Total phenolics varied from 154.79 to 144.70 mg/g fresh weight in the skin, and from 149.50 to 116.24 mg/g fresh weight from stage 1 to stage 3 in the pulp, respectively. However, anthocyanins increased progressively and varied from 87.54 mg/g fresh weight to 107.00 mg/g fresh weight in the skin, and from 64.54 to 114.82 mg/g fresh weight in the pulp from stage 1 to stage 3, respectively. Conclusively, results showed that reducing sugars, total sugars, and anthocyanins increased during the three "on tree" ripening of star apple, while total phenolics showed a decrease during the ripening of the fruit.