Analysis on the changes and correlations of sugar and organic acid contents in Chinese dwarf cherry [Cerasus humilis (Bge.) Sok.] during different development stages
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摘要: 目的:研究欧李果实中糖酸特点及在不同发育阶段的含量动态变化,探讨欧李果实糖酸积累规律以及不同种类糖酸间的相关性。方法:以京欧1号、京欧2号和京欧3号欧李品种为材料,用高效液相色谱法测定欧李果实在不同发育期蔗糖、葡萄糖、果糖、山梨糖醇、苹果酸、柠檬酸、琥珀酸、酒石酸和草酸含量。结果:欧李果实总糖和总酸含量高低顺序均为京欧3号>京欧1号>京欧2号。欧李果实总糖含量在坐果后着色期内增长趋势缓慢,果实发育后期总糖含量迅速增长,总酸含量随着果实成熟逐渐升高,京欧1号和京欧2号果实中总酸含量在完熟前一周略有下降,总糖含量的变化速率大于总酸含量变化速率。蔗糖、葡萄糖和果糖在绿熟期和着色期增长趋势缓慢,商熟期各种糖含量迅速增长,果实完熟时达到最高点,苹果酸含量整体呈上升趋势,在果实完熟前一周下降,而柠檬酸、草酸和琥珀酸随着果实的成熟含量降低。欧李果实中糖酸比与蔗糖含量正相关性最强,与草酸含量负相关性最强,糖酸比随坐果后天数呈显著指数函数y=0.05e(0.04x)变化趋势。结论:蔗糖与苹果酸的含量是影响欧李果实风味的主要因素,果实商熟期到果实完熟期是欧李果实生长、糖酸积累的关键时期。Abstract: Objective: To study the characteristics and the dynamic change of sugar and acid during fruit development of Chinese dwarf cherry.Method: High performance liquid chromatography methods were used to identify and quantify sugar and organic acid contents during different developmental stages of three Chinese dwarf cherry[Cerasus humilis ( Bge.) Sok.]cultivars ( Jing ou 1, Jing ou 2 and Jing ou 3) .Result: The results manifested that the order of the total sugar and total acid contents were‘Jing ou 3', ‘Jing ou 1', ‘Jing ou 2 '. The total sugar content of Chinese dwarf cherry fruit showed a slow growth trend in color period and increased rapidly in the late stage of fruit development, the total acid content were gradually increased with maturity, declined slightly in a week before the fruit maturity in the fruits of Jing on 1 and Jing on 2.And the change rate of total sugar was hiqher than the rate of total acid. Sucrose, glucose and fructose had a slow growth trend in the fruit mature-green stage and coloring period, then the contents were increased rapidly, and reached the highest point when ripe, malic acid content showed a rising trend in general, and decreased a week before ripening. Citric acid, oxalic acid and succinate contents were decreased with the ripening of the fruit.The sugar-acid ratio had the strongest positive correlation with sucrose content, had the strongest negative correlation with oxalic acid.The relation of sugar-acid ratio with the days after fruit setting was exponential function of y = 0.05e ( 0. 04x) . Conclusion: The content of sucrose and malic acid were the main factors influencing fruit flavor of Chinese dwarf cherry.The commercial stage to ripe stage was the key period for growth and accumulation of acids and sugars in of Jing ou 1, Jing ou 2 and Jing ou 3 Chinese dwarf cherry fruits.
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Keywords:
- Chinese dwarf cherry /
- fruit development /
- sugar /
- organic acid /
- dynamic change
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