Extraction method by water followed by microwave heating for analyzing sugars in strawberry fruits

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 .