Changes in Sugars, Starch and Amylase Activity during Ripening of Sugar Apples at Different Storage Temperatures

Abstract

The total soluble solids of the sugar apple increased and then decreased a little during ripening at different storage temperatures, glucose, fructose and sucrose were incrased gradually during the fruits ripening, with the fruits stored at 26 and 21°C being higher in the sugar contents than those stored at 16°C. The decrease of starch in the fruits stored at 26 and 21°C was quicker than those stored at 16°C. The fruits stored at 21°C led the higher activity in amylase than the others.