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Publication Type
Conference Proceedings
Author, Analytic
Emanuel, M.; Richards, R.; Benkeblia, N.
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Paper/Section Title
Variation of Total and Reducing Sugars, Total Phenols and Total Anthrocyanins in Custard apple (Annona reticulata) during “on tree” ripening stages
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Proceedings Title
III International Conference on Postharvest and Quality Management of Horticultural Products of Interest for Tropical Regions
Date of Meeting
July 1-5
Place of Meeting
Port of Spain, Trinidad and Tobago
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Date of Publication
2013
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Poster
Abstract
The changes of total and reducing sugars, total phenolics, and anthocyanins in custard apple (Annona reticulate) fruits during “on tree” ripening were assessed. Three ripening stages were considered. Reducing sugars increased from 11.98 mg/g fresh weight in stage 1 to 17.88 mg/g fresh weight in stage 2, and then decreased to 15.35 mg/g fresh weight in stage 3. Total sugars decreased from 21.26 mg/g fresh weight to 19.92 mg/g fresh weight in stage 2, and then increased to 20.56 mg/g fresh weight in stage 3. Total phenolics increased slightly in the skin from 12.31 mg/g fresh weight in stage 1 to 18.71 mg/g fresh weight in stage 2; and decreased to 14.16 mg/g fresh weight in stage 3. A similar trend was observed with total phenolics in the pulp. The concentrations varied from 4.06 mg/g fresh weight in stage 3 to a high of 9.83 mg/g fresh weight in stage 2. Anthocyanins in the pulp decreased progressively and varied from 0.77 in stage 3 and 1.83 µg/g fresh weight in stage 1. However, anthocyanins in the skin decreased from 8.64 in stage 1 to 2.09 µg/g fresh weight in stage 2, then increased to 11.39 µg/g fresh weight in stage 3.....
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