Food Biochemistry and Food Processing

21 Biochemistry of Fruits 497

and low temperature have thus become a routine
technology for the long-term preservation of fruits.
The sugars and sugar phosphates generated dur-
ing the catabolism of starch are metabolized through

glycolysis and the citric acid cycle (Fig. 21.4).

Sugar phosphates can also be channeled through the

pentose phosphate pathway, a major metabolic cycle

that provides reducing power for biosynthetic

Figure 21.3.Carbohydrate metabolism in fruits.