Changes in Amylose and Total Starch Content in `Fuji' Apples during Maturation

Total starch and amylose (AM) concentration and a starch index (SI) were determined in `Fuji' apple ( Malus domestica Borkh.) fruit from weekly harvests in 1990 and 1991. As apples matured, SI scores increased and total starch and amylose content decreased. The percentage of AM in the total starch decreased as the apples matured. Because KI solutions interact efficiently only with AM, the SI is less reliable in representing total starch during later stages of `Fuji' apple maturation.