Title: Changes of sugar and acid constituents in sweet cherry during fruit devel-opment
Abstract: 【Objective】 The objective of the study is to elucidate the dynamic change of sugar and acid during fruit development of sweet cherry. 【Method】 High-performance liquid chromatographic methods were used to identify and quantify sugar and organic acid during different developmental stages with 7sweet cherry cultivars from Taian, Shandong Province. 【Result】 The results manifested that there were great differences in the contents of components and total sugar among sweet cherry, whereas their distributions were similar, that was, the level of glucose was the highest in all tested cultivars while the fructose was the lowest. The acids included malic acid, citric acid, tartaric acid, acetic acid and succinic acid.According to the components of acid, the main acid was malic acid whose content was the highest followed by citric acid. The change of the contents of total sugar and components were completely similar in different sweet cherry cultivars which increased constantly. The change of malate and total acid was completely similar while content increased constantly and decrease rapidly when fruits got mature. Citrate in different cultivars during fruit development was significantly different and the level was lower than malate. The level of tartaric acid, acetic acid and succinic acid were all very low and followed by similar change pattern which decreased constantly during fruit development. 【Conclusion】 Glucose is the major sugar component of sweet cherry and the total sugar content shows the general upward trend. The major organic acid of sweet cherry is malic acid while total acid content shows downward trend after increase.
Publication Year: 2014
Publication Date: 2014-01-01
Language: en
Type: article
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