Variation of carbohydrates in Aseel (Phoenix dactylifera Linn) during commercially important stage of fruit ripening. | [Scientific Sindh • 1994]

Author(s):

1. M. K. Khushk: Chemistry Department, Shah Abdul Latif University, Khairpur, Pakistan

2. M. A. Qureshi: Chemistry Department, Shah Abdul Latif University, Khairpur, Pakistan

3. F. A. Kazi: Institute of Chemistry, University of Sindh, Jamshoro, Pakistan

4. M. S. Memon: Institute of Chemistry, University of Sindh, Jamshoro, Pakistan

Abstract:

Reducing-, non-reducing- and total sugars in ASEEL;one of the most commercially utilized dale cdtivar of Khairpur Mirs were determined during Khalal, Rutab and Tamar stages of fruit ripening. Besides this study, free sugars arabinose, fructose, galactose, glucose, mannitol, mannose, ribose, sorbitol, xylose, lactose, maltose, sucrose, dextrin and starch were first qualitatively identified using Rt values obtained by employing three solvent systems chromatographically and then quantitatively determined by using two specrophotometric methods.

Page(s): 61-69

DOI: DOI not available

Published: Journal: Scientific Sindh, Volume: 2, Issue: , Year: 1994

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