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Influence of freezing process on free sugars content of papaya and banana fruits
Author(s) -
Torija Esperanza,
Díez Carmen,
Matallana Cruz,
Camara Montaña,
Camacho Elena,
Mazarío Pilar
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199803)76:3<315::aid-jsfa929>3.0.co;2-7
Subject(s) - sucrose , carica , blanching , fructose , sugar , invertase , chemistry , food science , horticulture , cold storage , congelation , botany , biology , physics , thermodynamics
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 flowers, and banana ( Musa cavendishii var enana). Effects 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 significant differences between the pretreatments applied. © 1998 SCI.