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Sugar and Nonvolatile Acid Composition of Persimmons During Maturation
Author(s) -
SENTER S.D.,
CHAPMAN G.W.,
FORBUS W.R.,
PAYNE J.A.
Publication year - 1991
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.1365-2621.1991.tb14623.x
Subject(s) - fructose , sucrose , citric acid , chemistry , sugar , malic acid , sorbitol , quinic acid , cultivar , succinic acid , food science , galactose , carbohydrate , maturity (psychological) , yacón , biochemistry , botany , biology , psychology , developmental psychology
Sugars and nonvolatile acids of Japanese persimmons were identified and quantitated by GLC as oxime‐TMS derivatives. Sugars quantitated were arabinose, galactose, glucose, fructose and sucrose. Fructose, glucose and sucrose were predominant and present in all cultivars from mature green to fully ripe. Quantities of all sugars varied significantly by cultivar and maturity. Nonvolatile acids quantitated were succinic, malic, citric, and quinic. Malic was the predominant acid in all cultivars followed by citric. Quantities of malic increased with maturity; citric decreased. Sorbitol and inositol were present in minor quantities and varied significantly by cultivar and maturity stage.