Evaluation Of Three Methods Of Sugar Analyses For Determination Of Low-Level Sugar In Fruits

Abstract

Chemical methods developed by Lane and Eynon, Knight and Allen, and colorimetric method by Dubois et al were used to determine reducing sugar in eight fruit samples. The methods showed detection limits as follows: Lane and Eynon (1ppt); Knight and Allen (0.1ppt); and Dubois et al (<2ppm). The coefficients of variation based on analysis of ripe paw-paw and banana were as follows: Lane and Eynon (0.22%); Knight and Allen (0.21%); and Dubois et al (0.22%). Analysis of variance showed that the Null Hypothesis of no significant difference was correct (P > 0.05). These indicate that the three methods can generally be applied for analysis of reducing sugar in fruits and other food materials low in sugar content. However, Dubois et al method is not recommended for non-climacteric fruits.

Keywords: Low sugar content, Fruits, Coefficient of variation, Anova, Detection limit

Plant Product Research Journal Vol. 12 2008: pp. 19-22