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Influence of freezing process on free sugars content of papaya and banana fruits

✍ Scribed by Torija, Esperanza; Díez, Carmen; Matallana, Cruz; Camara, Montaña; Camacho, Elena; Mazarío, Pilar

Book ID
101223933
Publisher
John Wiley and Sons
Year
1998
Tongue
English
Weight
210 KB
Volume
76
Category
Article
ISSN
0022-5142

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✦ Synopsis

Changes in individual sugar content (fructose, glucose and sucrose) during freezing and frozen storage have been evaluated by HPLC on papaya (Carica papaya grupo Solo var Sunrise), fruits proceedings from female and hermaphrodite Ñowers, and banana (Musa cavendishii var enana). E †ects of thermal treatments, such as blanching and microwaving, prior to freezing banana fruit were examined. Both an increase in total sugar levels of papaya samples during freezing and a decrease in sucrose, by invertase, were found followed by an increase in fructose and glucose. A slight decrease in total sugars of banana samples during freezing and storage has been observed, with no signiÐcant di †erences between the pretreatments applied.

1998 SCI.

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