Th e results for monosaccharides are shown in
Fig. 2. Th e highest content were found in cv. Red
Meat (251 g/l in 2009), and overall contents were
higher in 2009 than in 2008. Monosaccharide content
(glucose and fructose) were measured in g/l
of pressed juice, and so cannot be compared with
the fi gure of 2.4 g/100 g for monosaccharides and
disaccharides combined published by Matportalen
(2006). Even so, these results are in line with subjective
sensory perceptions of sweetness, which
rank cv. Red Meat as the sweetest, but this has yet
to be confi rmed by formal tasting trials.