I. Ogiwara et al., Extraction method by water followed by microwave heating for analyzing sugars in strawberry fruits, J JPN S HOR, 68(5), 1999, pp. 949-953
Citations number
8
Categorie Soggetti
Plant Sciences
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE
The sugar contents of strawberry fruits extracted by the conventional ethan
ol method were compared with those extracted with water followed by microwa
ve heating. Sucrose, glucose, fructose and total sugar contents did not dif
fer significantly between the two methods. The Lime for the water extractio
n method required approximately half that needed for the conventional ethan
ol method. Sugar metabolizing enzymes are inactivated by boiling in a micro
wave oven. In this method, frozen fruits should be chopped, quickly weighed
at a low temperature, and the pieces immediately heated in a microwave ove
n. After strawberry fruits are healed in a microwave oven, they could be pr
ocessed at a room temperature. Thus, the water extraction method followed b
y microwave heating is less time consuming but equally accurate for measuri
ng the concentration and composition of soluble sugars in strawberry fruits
.