Title: Composition and Dynamic Changes of Sugars and Acids in Chinese Dwarf Cherry(Cerasus humilis Bunge) during Fruit Development
Abstract: The contents of sugars and organic acids during fruit development were investigated and the dynamic changes of sugars and organic acids were analyzed in the fruit of Chinese dwarf cherry cultivars ‘Nongda 3’,'Nongda 4' and 'Nongda 5'.The results showed that:(1)The content differences of total sugars,total acids and sugar acid ratio in three cultivars were obvious.(2)The content of fructose was at higher level,glucose and sucrose were at lower level,and only a little sorbitol was found in the ripening stage of three cultivars.The malic acid was the main acid in the the ripening stage of three cultivars,compared to the low content of citric acid.(3)The contents of fructose,surcose,glucose and sorbitol were increasing in the whole fruit development period in three cultivars.Fructose was the major sugar in the fruit.The content of fructose increased quickly in the mid-period of fruit development in ‘Nongda 3’,and was obviously higher than that in other two cultivars.The changing trends of sucrose were similar during the different cultivars,which was increasing slowly in the early-period and mid-period and was increasing quickly(above 70 percent of total sugars) in the late-period of fruit development.(4)The changing trends of acids were similar in three cultivars.The contents of malic acid and citric acid was lower in the early-period and mid-period of fruit development,and increasing rapidly in the late-period,but reducing dramatically when the fruit was close to mature.To sum up,the contents and the dynamic changes of frutose and malic acid were main factors which affect the sugar acid ratio and determine the fruit flavor.
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: article
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Cited By Count: 1
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