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)
Recommended Citation
Javier, Raul B., "Enzymatic determination of glucose, fructose and sucrose at maturity and during ripening of some selected banana varieties" (1991). Undergraduate Theses. 12526.
https://www.ukdr.uplb.edu.ph/etd-undergrad/12526
Document Type
Thesis