VARIATION OF SACCHARIDES AND FRUCTO-OLIGOSACCHARIDES (FOS) IN CARAMBOLA (AVERRHOA CARAMBOLA) AND JUNE PLUM (SPONDIAS DULCIS) DURING RIPENING STAGES

The changes in glucose, fructose, sucrose, and fructo-oligosaccharides (FOS) (1-kestose and nystose) of carambola (Averrhoa carambola) and june plum (Spondias dulcis) were assessed during three ripening stages. Glucose and fructose showed similar pattern by decreasing slightly during stage 2 but increased during stage 3, in both carambola and june plum, while sucrose decreased during the ripening stages-in both fruits. Total saccharides showed similar pattern to those of glucose and fructose with a decrease during stage 2 and an increase during stage 3. Surprisingly, two fructo-oligosaccharides, namely 1-kestose (G-F2, 1F-β-D-fructofuranosyl-sucrose) and nystose ([G-F3, 1F(1-β-D-fructofuranosyl)2 sucrose]) were detected in these two fruits. The variation of these two polymers showed similar pattern to that of glucose and fructose, with a decrease during stage 2 and an increase during stage 3. However, the content of these two FOS was low in comparison with the content of the saccharides.