Effect of storing temperatures on the sugar and acid compositions in banana fruits

The effects of two different storage temperatures on sugar and acid compositions were studied using cv.“Guijiao No.6”banana fruits as materials.Compositions and contents of sugars and acids in banana fruits stored at room temperature ( 25 ℃) and low temperature ( 15 ℃) were investigated by high performance liquid chromatography ( HPLC) . The results showed that storing temperature significantly affected sucrose, glucose, fructose, total sugars, citric acid and total acids ( p < 0.05) .At 25 ℃and 15 ℃ storage condition, there were large variations in the sugar component content. The sucrose, glucose, fructose, total sugar increased by 74.66%, 62.30%, 83.22%, 73.731% and 35.952%, 36.54%, 57.65%, 39.440%, respectively. But the changes in concentrations of organic acid components were no significant.The compositions and contents of sugars and acids in banana fruits presented difference during storage at different temperatures.In comparison of room temperature, low temperature significantly inhibited the decreases of sugar compositions and contents.