PJB-2019-112
UNDERSTANDING THE INCREASED FRUIT CONTENT OF SOLUBLE PROTEINS, SUGARS, CERTAIN ENZYME ACTIVITIES, AND CERTAIN POLYPHENOLS IN CONTEXT TO DATE FRUIT RIPENING
SAAD SALMAN M. ALQARNI
Abstract
Introduction: To understand the increased fruit content of soluble proteins, sugars, certain enzymes activities, and certain polyphenols in context to date fruit ripening. Materials and Methods: Four varieties of date fruits were collected from a farm in Riyadh, Saudi Arabia. The various stages of maturity were separated by 10-14 day intervals. The process of sample preparation and extraction includes the samples of fruits at different stages of maturation. Results and Discussion: The Polyphenols oxidize activity appeared to decline with further maturation of date fruit. There was an increase in the protein content and the reducing sugar in all varieties of dates. The changes in the total sugar and reducing sugar occurred due to the increased enzymes activity. Conclusion: The reducing sugar increased in all varieties of the date fruit. The coordination of the enzyme might influence the quality of the ripening of date fruits.
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