• We are available for your help 24/7
  • Email: info@isindexing.com, submission@isindexing.com


Paper Details

Water and sugar levels in ripening of honey in indigenous hive apis cerana indica

Balasubramanyam, M.V.1, Ramesha Iyyanahalli 1, Jayaram K.M. and Reddy, C.C. 3

Journal Title:Journal of Chemical, Biological and physical sciences
Abstract


Honeybees effectuate nectar to honey transformation. Water and sugar levels were determined in five stages of honey ripening process of indigenous hive bee A. cerana indica. The five stages in nectar to honey transformation comprise floral nectar (FN), honey crop of foragers (hf), honey crop of house bees (hh), unsealed honey cells (uh) and sealed honey cells (sh). Water levels of fn and sh cells was maximum of 79.65% and minimum of 21.24%. Monosaccharide, laevulose of fn and sh cells was maximum of 1.75% and minimum of 38.02%, dextrose of fn was lowest of 0.96 % and highest of 33.38 % in sh stage. On the contrary, sucrose of sh cells and FN was 4.11% and 19.50% respectively. Results clearly suggest that maximum hydrolysis of sucrose into laevulose and dextrose due the action of invertase occurs in uh stage. Hence, content of laevulose and dextrose were inversely proportional to water and sucrose throughout the five stages of nectar-honey transformation. The analysis of variance (ANOVA) of water, laevulose, dextrose in ripening of honey was significant at 1% level (p

Download