This work had the objective to identify and to quantify the sugars of the 'Biuti' peaches stored under environment conditions (27,3ºC; 70%UR) and refrigeration (4ºC; 90%). The method utilized was chromatography in liquid phase. In both experiments that the sucrose was the sugar found in the largest amount, being just verified traces of glucose and frutose in some fruits. The experiment in environmental conditions the values of sucrose of the 3RD to the 9th day of storage didn't differ significantly, meantime in the 12th day, the fruits obtained low sucrose values, because the fruits were already in the senescence process. Now, in the experiment under refrigeration the increase in the values of sugars of the fruits happened during the whole storage. The values of sucrose, frutose and glucose values were higher than the values found in the experiment in environmental conditions.
HPLC; sucrose; glucose; frutose
