INFORMATION

to Top

Sweetness of fruits and vegetables has been the one taste perception that is constant searched for. Some plants, such as sugar cane and sugar beet are grown for their sweet component, sucrose. Other foods are consumed for a combination of sugars and other flavor component interactions. Glucose, fructose, maltose, xylose, and less common sugars are also found. The types of sugars in plants vary considerable. There are also "non-sugar" types of plant source of sweetness as well. Glycyrrhizing from licorice is one such widely used sweetener.

PRODUCT	REFERENCE	SUGAR
Apple Juice	1	sugar, total 9.12-13.50 g/100 mL fructose 6.39 g/100 mL glucose 3.099 g/100 mL sucrose 1.06 g/100 mL
Carrot, raw pulp	5	reducing sugar 8.3% (dry wt) neutral sugar 28.8 % (dry wt) rhamnose 0.8 % (dry wt.) arabinose 4.4% (dry wt) xylose 0.8 % (dry wt) mannose 1.0 % (dry wt) galactose 7.2 %( dry wt)>br> glucose 14.5% (dry wt.)
Citrus Blend Juice	1	sugar, total 10.30-11.00 g/100 mL
Cranberry Juice	1	sugar, total 12.90-14.20 g/100 mL
Grape Juice	1	sugar, total 13.00-14.90 g/100 mL
Grapefruit Juice	1	sugar, total 6.95-8.86 g/100 mL
Green Beans	8	fructose 13.1-19.6 g/100 g dry wt glucose 5.6 - 9.9 g/100 g dry wt. sucrose 0.2-5.1 g/100 g dry wt.
Kiwifruit, fresh	2	fructose (%) 2.77 glucose(%) 2.67 sucrose (%) 0.47
Lemonade Juice	1	sugar, total 9.66-15.30 g/100 mL fructose 2.52 g/100 mL glucose 2.75 g/100 mL sucrose 5.38 g/100 mL
Mango, fresh	4	fructose (%) 23.8 glucose (%) 7.2 sucrose (%) 69.09
Onions, raw fresh	6	glucose 20.8-17.3 mg/g fresh wt. fructose 15.6-18.1 mg/g fresh wt. sucrose 5.3-7.4 mg/g fresh wt.
Orange Juice	1	sugar, total 9.31-11.30 g/100 mL fructose 3.03 g/100 mL glucose 2.22 g/100 mL sucrose 5.25 g/100 mL
Orange Juice, navel	3	glucose 2.42 g/100 mL fructose 2.57 g/100 mL sucrose 4.49 g/100 mL total sugar 9.48 g/100 mL reducing sugar 8.7 g/100 mL
Pineapple Juice	1	sugar, total 11.20-13.40 g/100 mL
Plum Juice	9	glucose 1.84-6.03 g/100 mL juice fructose 1.29 - 5.91 g/100 mL juice sucrose 0.10-4.73 g/100 mL juice sorbitol 0.01-1.61 g/100 mL juice
Prune Juice	1	sugar, total 12.00-14.20 g/100 mL
Strawberry, raw overripe
Tomato Juice	1	sugar, total 2.22-4.11 g/100 mL fructose 1.68 g/100 mL glucose 1.19 g/100 mL sucrose - none detected
Tomato Juice, raw	7	fructose 1.65 g/100 mL glucose 1.47 g/100 mL
Vegetable Juice	1	sugar, total 3.00-3.74 g/100 mL

REFERENCES REPRINTS, COPIES 1-Li, B.W. and P.J. Schuhmann. 1983. Sugar analysis of fruit juices: content and method. Journal of Food Science 48: 2-Matsumoto, S., T. Obara, and B.S. Luh. 1983. Changes in chemical constituents of kiwifruit during post-harvest ripening. Journal of Food Science 48:607. 3-Park, G.L., J.L. Byers, C.M. Pritz, D.B. Nelson, J.L. Navarro, D.C. Smolensky, and C.E. Vandercook. 1983. Characteristics of California navel orange juice and pulpwash. Journal of Food Science 48:627. 4-Avena, R.J. and B.S. Luh. 1983. Sweetened mango purees preserved by canning and freezing. Journal of Food Science 48:406. 5-Bao, B., K. Chang. 1994. Carrot pulp chemical composition, color, and water-holding capacity as affected by Journal Food Science 59:1155. 6- Howard, L.R., K.S. Yoo, L.M. Pike, and G.H. Miller Jr. 1994. Quality changes in diced onions stored in film packages. Journal of Food Science 59:111. 7-Bizri, J.N. and I.A. Wahem. 1994. Citric acid and antimicrobial affect microbiological stability and quality of tomato juice. Journal Food Science 59:130. 8-Lopez-Hernandex, J., M.J. Gonzalex-Castro, M.E. Vazquez-Blanco, M.L. Vazquez-Oderiz, and J. Simal-Lozano. 1994. HPLC determination of sugars and starch in green beans. Journal Food Science 59:1048. 9-Lozano, J.E., R. Drudis-Biscarri, and A. Ibarz-ribas. 1994. Enzymatic browning in apple pulps. Journal Food Science 59:564. Updated: Sunday, March 30, 2008.

OSU Disclaimer.