Changes in sugars, starch and amylase activity during ripening of sugar apples at different storage temperatures

摘要

The total soluble solids of the sugar apple increased and then decreased a little during ripening at different storage temperatures, glucose, fructose and sucrose were incrased gradually during the fruits ripening, with the fruits stored at 26 and 21 deg C being higher in the sugar contents than those stored at 16 deg C. The decrease of starch in the fruits stored at 26 and 21 deg C was quicker than those stored at 16 deg C. The fruits stored at 21 deg C led the higher activity in amylase than the others.