International Journal For Multidisciplinary Research

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Studies on Selected Factors Influencing Honey Ripening of Apis Cerana F

Author(s) Dr M V Balasubramanyam
Country India
Abstract The moisture and sugars levels in five stages of honey formation were studied in Indian hive honeybee, Apis cerana F., from December 2022 to January 2023 in Chintamani, Chickaballapur district. The five stages (FNS, FCS, HCS, USC, and SHC) were analysed and determined during honey ripening. The moisture shows fading activity from 79.08% (FNS) to 18.7% (SHC). Sucrose presented regression from 20.24% in FNS to 4.2% in SHC. Further, laevulose and dextrose displayed a cumulative increase from 1.3% in FNS, 40.2% in SHC, 0.9% in FNS, and 35.4% in SHC, respectively. Maximum regression of moisture levels occurred in USC (65%), HCS, FCS, and SHC, and sucrose in HCS (72%), followed by FCS, USC, and SHC, respectively. Similarly, a concentration increase occurred in laevulose in USC (55%), followed by HCS, FCS, and SHC. The dextrose arises in USC (47%), followed by HCS, FCS, and SHC. In the present work, correlation dynamics signify a decline in moisture and sucrose content in honey with a corresponding rise in laevulose and dextrose. The study concludes that due to the utilization of moisture in the formation of laevulose and dextrose followed by amalgamation of enzymes invertase and diastase from hypopharyngeal and mandibular glands of foragers and house bees. The data obtained was subjected to CRD-factorial analysis with multiple replicates and analysed at 5% (P<0.05) significant levels.
Keywords Moisture, sucrose, laevulose, dextrose, honey ripening
Field Biology > Zoology
Published In Volume 6, Issue 4, July-August 2024
Published On 2024-08-11
Cite This Studies on Selected Factors Influencing Honey Ripening of Apis Cerana F - Dr M V Balasubramanyam - IJFMR Volume 6, Issue 4, July-August 2024. DOI 10.36948/ijfmr.2024.v06i04.26008
DOI https://doi.org/10.36948/ijfmr.2024.v06i04.26008
Short DOI https://doi.org/gt65cz
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