Starch and sugar changes during the process of fruit maturity
1984
Marziah Mahmood (Universiti Pertanian Malaysia, Serdang, Selangor. Jabatan Biokimia dan Mikrobiologi)
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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Эту запись предоставил Universiti Putra Malaysia