Vol. 73 No: 3

Title:
Conditioning and Heat Treatments Influence Flavedo Soluble Sugars of Lemon

Authors:
L.H. AUNG, D.M. OBENLAND and L.G. HOUCK

pp: 399-402

Abstract:
The changes in flavedo soluble sugars of lemon, Citrus limon (L.) Burm. cv. Eureka, to conditioning and heat treatment were determined. Raffinose significantly increased with 3–6 d conditioning at 15°C with 85% relative humidity but sucrose significantly decreased in flavedo of lemons after 6 d of conditioning. Glucose and fructose contents were not altered significantly. Heat treatment of lemons at 55°C for 5 min significantly increased sucrose content of flavedo, but the raffinose content was unaffected while glucose and fructose contents decreased slightly. The content of fructose in green lemon flavedo was significantly lower than in yellow lemon flavedo, but the content of glucose, sucrose and raffinose tended to be slightly higher. The probable involvement of soluble sugars of lemon flavedo in moderating stress and in protecting cellular membranes from temperature extremes and desiccation is discussed.

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