VARIATION OF TOTAL AND REDUCING SUGARS, TOTAL PHENOLS AND TOTAL ANTHOCYANINS IN CUSTARD APPLE (ANNONA RETICULATE) DURING THREE

N. Benkeblia, M.A. Emanuel, R.M. Richards
The changes of total and reducing sugars, total phenolics, and anthocyanins in custard apple (Annona reticulate) fruits during “on tree” ripening were assessed. Three ripening stages were considered. Reducing sugars increased from 11.98 mg/g fresh weight in stage 1 to 17.88 mg/g fresh weight in stage 2, and then decreased to 15.35 mg/g fresh weight in stage 3. Total sugars decreased from 21.26 mg/g fresh weight to 19.92 mg/g fresh weight in stage 2, and then increased to 20.56 mg/g fresh weight in stage 3. Total phenolics increased slightly in the skin from 12.31 mg/g fresh weight in stage 1 to 18.71 mg/g fresh weight in stage 2; and decreased to 14.16 mg/g fresh weight in stage 3. A similar trend was observed with total phenolics in the pulp. The concentrations varied from 4.06 mg/g fresh weight in stage 3 to a high of 9.83 mg/g fresh weight in stage 2. Anthocyanins in the pulp decreased progressively and varied from 0.77 in stage 3 and 1.83 μg/g fresh weight in stage 1. However, anthocyanins in the skin decreased from 8.64 in stage 1 to 2.09 μg/g fresh weight in stage 2, then increased to 11.39 μg/g fresh weight in stage 3.
Benkeblia, N., M.A. Emanuel, and R.M. Richards, (2014). VARIATION OF TOTAL AND REDUCING SUGARS, TOTAL PHENOLS AND TOTAL ANTHOCYANINS IN CUSTARD APPLE (ANNONA RETICULATE) DURING THREE . Acta Hortic. 1047, 147-151
DOI: 10.17660/ActaHortic.2014.1047.17
https://doi.org/10.17660/ActaHortic.2014.1047.17
custard apple, Annona reticulate, ripening, sugars, anthocyanins, phenols
English

Acta Horticulturae