Dynamics of sugars composition in berries
2010
Boca, S., Latvia Univ. of Agriculture, Jelgava (Latvia) | Skrupskis, I.A., Latvia Univ. of Agriculture, Jelgava (Latvia) | Dimins, F., Latvia Univ. of Agriculture, Jelgava (Latvia) | Krasnova, I., Latvian State Inst. of Fruit-Growing, Dobele (Latvia)
The major sugars in six cultivars grown in Latvia are analysed. The content of glucose, fructose and sucrose in strawberry, blackcurrant and redcurrant berries was determined by applying the method of high performance liquid chromatography (HPLC). By using the obtained calibration curves, concentrations of diverse sugars were found in the analyzed samples. Fructose or fruit-sugar, the same as glucose, is mainly the source of energy in the human body though it is decomposed faster and easier than glucose. In all the researched berry cultivars, the amount of fructose was the largest, particularly in blackcurrants. Six strawberry, black- and redcurrant cultivars were evaluated as raw materials for industrial production. The investigation involved chemical and sensory analyses of fresh berries. The results indicate that pH and sugars of fresh berries influence their quality. Furthermore, high level of sugar adversely affects taste stability. Taste degradation in berries is parallel to flavour deterioration. It is concluded that the main emphasis should be given to the properties of fresh berries.
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