Identification and determination of sugars in some tropical fruit products.
Chan H. T. Jr., Kwok S. C. M.
Author Affiliation: USDA Hawaii Fruit Laboratory, ARS, Honolulu, USA.
Journal of Food Science 40 : 419-420
Abstract : In guava, fructose was the predominant sugar, constiuting about 58.9% of the total, followed by glucose, 35.7%, and by sucrose, 5.3%. In mango, sucrose was the major sugar, constituting about 74.1% of the sugars, followed by fructose, 20.6%, and glucose, 5.3%. In yellow passion fruit the distribution was nearly even; fructose was 29.4%, glucose 38.1% and sucrose 32.4%. Similarly, the distribution of sugars in purple passion fruit was also nearly even with fructose at 33.5%, glucose 37.1% and sucrose 29.4%.