Starch and sugar changes during the process of fruit maturity

Marziah Mahmood, . Starch and sugar changes during the process of fruit maturity. pp. 127-130. ISSN 0126-6128

In all the fruits (bananas papayas and oranges) studied the starch content was found to be high in younger fruits and then began to decrease as the fruits matured and ripened. Bananas seemed to have the highest starch content followed by papayas and oranges. The levels of sugars were initially low then continue to increase until the ripening stage. Papayas (particularly the yellow flesh) appeared to have the highest concentration of sugars followed by 'Pisang Berangan' oranges and 'Pisang Nangka'. The rates of starch and sugar changes varied with fruit types and varieties

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Abstract

In all the fruits (bananas papayas and oranges) studied the starch content was found to be high in younger fruits and then began to decrease as the fruits matured and ripened. Bananas seemed to have the highest starch content followed by papayas and oranges. The levels of sugars were initially low then continue to increase until the ripening stage. Papayas (particularly the yellow flesh) appeared to have the highest concentration of sugars followed by 'Pisang Berangan' oranges and 'Pisang Nangka'. The rates of starch and sugar changes varied with fruit types and varieties

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Item Type:	Article
Additional Information:	5 graphs. Summaries (En Malay)
AGROVOC Term:	FRUTAS TROPICALES
AGROVOC Term:	MADUREZ
AGROVOC Term:	ALMIDON
AGROVOC Term:	AZUCARES
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:53
URI:	http://webagris.upm.edu.my/id/eprint/18074

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