Abstract
The present investigation was undertaken to see changes of free sugar contents in sarcocarp and seed during the ripening period of pumpkin, balsam apple, sweet pepper and trifoliata orange. Free sugar contents in sarcocarp and seed of various ripening stages were determined by the use of the cutting method of paper chromatograms and micro-BERTRAND method and, more over, the fractional quantitative analysis of these free sugars were studied. During the ripening period of these seeds, glucose and sucrose still continued to exist, while raffinose and stachyose appeared in the later stage of ripening period. The contents of glucose in sarcocarp and seed were in the highest degree of all the sugars throughout the all ripening process. The contents of glucose in sarcocarp of pumpkin, sweet pepper and trifoliata orange gave minimum values at the unripe stage of sarcocarp and gave maximum value at the later stage of ripeness.
