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Sugars in Red Tart Cherries and Their Changes During Maturation a
Author(s) -
CONSTANTINIDES SPIROS M.,
BEDFORD C. L.
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb00452.x
Subject(s) - fructose , chemistry , prunus cerasus , column chromatography , chromatography , food science , prunus , dry matter , ripening , thin layer chromatography , botany , cultivar , sour cherry , biology
SUMMARY Sugars in red tart cherries ( Prunus cerasus L. var. Montmorency) comprise 50‐60% of the total dry matter of the edible portion of the fruit. Paper, thin‐layer, and column chromatography were used to investigate the sugars present and changes in the main sugars during maturation. Seven sugars were found. Glucose and fructose comprised 99%, or more of the total sugars. Five reducing oligosaccharides in minute quantities were found by column and paper chromatography. These were not identified. Paper chromatography and the Dubois calorimetric procedure were used to quantitatively determine glucose and fructose. The ratio of glucose to fructose during ripening was constant, about 1.1‐1.0. On a dry‐weight basis, the sugars reached their highest level when the cherries became fully red, then dropped slightly and remained relatively constant during the rest of the harvest period. Recovery of glucose and fructose by this procedure was 100±3.7%.