Table 3

	Ripening
	0	5	10	15	20
Sucrose	4.21 ± 0.12^a1)	0.19 ± 0.00^b	⁾
Maltose	0.67 ± 0.01^a	0.09 ± 0.00^b	-
Lactose	0.76 ± 0.02^a	0.54 ± 0.01^b	0.18 ± 0.00^c
Ribose	11.25 ± 0.28^a	8.56 ± 0.27^b	4.02 ± 0.10^c	0.16 ± 0.00^d	0.11 ± 0.00^d
Mannose	0.37 ± 0.01^a	0.09 ± 0.00^b	0.07 ± 0.00^c
Galactose	0.21 ± 0.00^a	0.05 ± 0.00^c	0.06 ± 0.00^b	0.06 ± 0.00^b
Xylose	0.17 ± 0.00^a	-	-
Glucose	6.97 ± 0.15^a	0.83 ± 0.02^b	0.6 ± 0.02^c	0.09 ± 0.00^d
Total	24.61 ± 0.52^a	10.35 ± 0.25^b	4.93 ± 0.16^c	0.31 ± 0.01^d	0.11 ± 0.00^d

1) Values are means ± SD (n = 3). Values with different superscripts in the same row are significantly different at P<0.05 by Duncan's multiple range test.
2) Not detected.

Table 3: Free sugar contents of skate during different ripening periods (mg/100 g).