Honeybees effectuate nectar to honey transformation. Laevulose, dextrose and sucrose levels were determined in five stages of honey ripening process of indigenous hive bee A. florea. The five stages in nectar to honey transformation include floral nectar (fn), honey crop of foragers (hf), honey crop of house bees (hh), unsealed honey cells (uh) and sealed honey cells (sh). Laevulose of fn and sh cells was maximum of 1.75% and minimum of 38.02% likewise, dextrose of fn was lowest of 0.96 % and highest of 33.38 % in sh stage. On the contrary, sucrose content of sh cells and fn was 4.11% and 19.50% respectively. Further results clearly indicated the 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 sucrose throughout the five stages of nectar-honey transformation. The analysis of variance (ANOVA) of laevulose and dextrose content in ripening of honey was significant at 1% level (p<0.01). Sucrose was not significant at 1% level (p<0.01) in formation of honey from nectar.
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Author Name: Balasubramanyam, M.V.,
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Keywords: Apis florea, laevulose, dextrose, sucrose, honey, ripening.
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EISSN: 2249 –1929
EOI/DOI: nil
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