INFLUENCE OF FREEZING PROCESS ON FREE SUGARS CONTENT OF PAPAYA AND BANANA FRUITS

Changes in individual sugar content (fructose, glucose and sucrose) du ring freezing and frozen storage have been evaluated by HPLC on papaya (Carica papaya grupo Solo var Sunrise), fruits proceedings from femal e and hermaphrodite flowers, and banana (Musa cavendishii var enana). Effects of thermal treatments, such as blanching and microwaving, prio r to freezing banana fruit were examined. Both an increase in total su gar levels of papaya samples during freezing and a decrease in sucrose , by invertase, were found followed by an increase in fructose and glu cose. A slight decrease in total sugars of banana samples during freez ing and storage has been observed, with no significant differences bet ween the pretreatments applied. (C) 1998 SCI.