Enzyme induced loss of sucrose in berry fruit juices

Jeffrey E. Plowman, JL Love, Benjamin Herbert

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)


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.
Original languageEnglish
Pages (from-to)521-527
Number of pages7
JournalInternational Journal of Food Science and Technology
Issue number5
Publication statusPublished - Oct 1989
Externally publishedYes


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