Enzymatic determination of glucose, fructose and sucrose at maturity and during ripening of some selected banana varieties

Date

10-1991

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Florinia B. Merca

Abstract

The sugars of three different banana varieties, namely: Saba ( Musa balbisiana, BBB ), Senorita ( Musa acuminata, AA ), and Latundan ( Musa acumlnata, AAB ) were determined by the enzyme-coupled assay using the enzymes hexokinase(IIK), glucose-6-phosphate dehydrogenase(G6PDH), phosphoglucoisomerase(PGI), and sucrase(SUC). Glucose, fructose, and sucrose contents were determined at maturity (Color Index 1, CI1) and during ripening (Cl2 to CI7). Saba was found to have the highest total sugar content at maturity and during ripening. Ripened Saba is also the sweetest among the three varieties since it has the highest sucrose and fructose contents followed by Senorita and then Latundan. However, the total sugars of Latundan is higher than that of Senorita. Ripened Latundan had relatively higher glucose content. During ripening, glucose was found to be highest among the sugars present in all the banana varieties used followed by fructose and sucrose. Of the three fruit

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Document Type

Thesis

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