Varied concentrations of sucrose have previously been reported in freshly picked berry fruits. We have observed that sucrose in juice extracts from berries decreased markedly with time. The loss of sucrose added to raspberry and loganberry juice is attributed to the action of the enzyme, invertase. Heat inactivation immediately after picking reduced the loss of sucrose in raspberries and blackberries. Knowledge of these changes might influence the methods of harvesting, storage and processing.
|Number of pages||7|
|Journal||International Journal of Food Science and Technology|
|Publication status||Published - Oct 1989|