Effects of Different Storage Temperatures on Change of Fruit Composition of Sugar Apple (<I>Annona squamosa</I> L.)

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Other Title
  • バンレイシ果実の成分変化に及ぼす貯蔵温度の影響
  • Effects of Different Storage Temperatures on Change of Fruit Composition of Suger Apple Annona squamosa L

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Abstract

Chemical changes in sugar apples stored at 26, 21 and 16°C with 85-90% relative humidity were followed to determine the optimum storage and ripening conditions. The fruit weight loss at higher storage temperatures was greater than at low temperatures storage. The pH were reduced and then increased at all temperature. The contents of malic acid and citric acid in the fruits indicated an increase and then a decrease during ripening at all temperatures, and the contents of ascorbic acid in all fruits at ripening stage was decreased during storage at different temperatures. The total soluble solids of the fruits increased and then decreased, but the total soluble solids of the fruit stored at 16°C only reached 10.5°Brix at the 12th day and contained lower sugar concentration than other fruits stored at higher temperatures. It showed that the higher the temperature was, the more rapid the increase in the glucose, fructose and sucrose concentration. The starch of the fruits gradually decreased as the storage period proceeded.

Journal

  • Food Preservation Science

    Food Preservation Science 25 (4), 149-154, 1999

    Japan Association of Food Preservation Scientists

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