|Table of Contents|

Correlation Analysis of Changes in the Organic Acid Contents of Sorb During Fruit and Leaf Development(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年04期
Page:
26-30
Research Field:
Publishing date:

Info

Title:
Correlation Analysis of Changes in the Organic Acid Contents of Sorb During Fruit and Leaf Development
Author(s):
CHANG Li-ru
Jianping County Baishan Forest Farm，Chaoyang，Liaoning 122400
Keywords:
sorb; fruit; leaf; development; organic acid
PACS:
S 661.2
DOI:
-
Abstract:
Taking the fruits and leaves of sorb as experimental materials,the changes in the contents of major organic acids during fruit development were measured and the relationship of organic acid change of them were studied.The results showed that during fruit development，the levels of malic，oxalic and lactic acids exhibited an increasing trend overall，while the levels of quinic，shikimic，citric，acetic，succinic and total organic acids generally decreased during fruit development.During leaf development，malic，quinic，lactic，succinic and total organic acids showed an increasing trend overall，whereas oxalic and citric acids exhibited a decreasing trend in general，with few changes observed in shikimic and acetic acids.Correlation analysis of the changes in organic acid contents during fruit and leaf development indicated that the changes in malic，quinic，oxalic，shikimic and lactic acid levels were positively correlated between developing fruits and leaves，whereas changes in the levels of citric，succinic and total organic acids were negatively correlated,but all not significant.These results indicated that the accumulation of the seven organic acids and the total organic acid content in the fruits and the levels were different.

References:

[1]Davis J N，Hobson G E.The constituent of tomato fruit-the influence of environment，nutrition，and genotype[J].Critical Reviews in Food Science and Nutrition,1981,15(3):205-280.

[2]Bassi D，Selli R.Evaluation of fruit quality in peach and apricot[J].Advances in Horticultural Science,1990(4):107-112.

[3]Robertson J A，Meredith F I，Russell R B,et al.Physical，chemical and sensory evaluation of high and low quality peaches[C]//International Peach Symposium 254，1988:155-159.

[4]Salles C，Nicklaus S，Septier C.Determination and gustatory properties of taste-active compounds in tomato juice[J].Food Chemistry,2003,81(3):395-402.

[5]Hudina M，Stampar F.Sugars and organic acids contents of European (Pyrus communisL.) and Asian (Pyrus serotinaRehd.) pear cultivars[J].Acta Alimentaria,2000,29(3):217-230.

[6]Gil A M，Durate I F，Delgadillo I，et al.Study of compositional changes of mango during ripening by use of nuclear magnetic resonance spectroscopy[J].Journal of Agricultural and Food Chemistry,2000,48:1524-1536.

[7]Moing A，Renaud C，Gaudillere M，et al.Biochemical changes during peach development of four strawberry cultivars[J].Journal of the American Society for Horticultural Science,2001,126:394-403.

[8]Kafkas E，Kosar M，Türemis N，et al.Analysis of sugars，organic acids and vitamin C contents of blackberry genotypes from Turkry[J].Food Chemistry，2006,97:732-736.

[9]Sturm K，Koron D，Stampar F.The composition of fruit of different strawberry varieties depending on maturity stage[J].Food Chemistry,2003,83:417-422.

[10]Marsh K，Attanayake S，Walker S，et al.Acidity and taste in kiwifruit[J].Postharvest Biology and Technology,2004,32:159-168.

[11]Tiitinen K M，Yang B，Haraldsson G G.Fast analysis of sugars，fruit acids，and vitamin C in sea buckthorn (Hippopha?rhamnoidesL.) varieties[J].Journal of Agricultural and Food Chemistry,2006,54:2508-2513.

[12]Nisperos-Carriedo M O，Buslig B S，Shaw P E.Simultaneons detection of dehydroascorbic，ascorbic and some organic acids in fruits and vegetables by HPLC[J].Journal of Agricultural and Food Chemistry,1992,40:1127-1130.

[13]Sadka A，Artzi B，Cohen L,et al.Arsenite reduces acid content in citrus fruit,inhihits activity of citrate synthase but induce its gene expression[J].Journal of the American Society for Horticultural Science,2000,125:288-293.

[14]Lamikanra O，Inyang I D，Leong S.Distribution and effect of grape maturity on organic acid content of red muscadine graoes[J].Journal of the Science of Food and Agriculture,1995,43:3026-3028.

[15]Wu B H，Quilot B，Génard M，et al.Changes in sugar and organic acid concentrations during fruit maturation in peaches，P.davidiana and hybrids as analyzed by principal component analysis[J].Scientia Horticulturae,2005,103:429-439.

[16]陈发兴,刘星辉,陈立松.果实有机酸代谢研究进展[J].果树学报,2005,22(5):526-531.

[17]Shaw P E，Wilson C W.Determination of organic acids and sugars in loquat by high-pressure liquid chromatography[J].Journal of the Science of Food and Agriculture,1981,32:1242-1246.

[18]王爱国,罗广华.植物的超氧物自由基与羟胺反应的定量关系[J].植物生理学通讯,1990(6)：55-57.

[19]李明启.果实生理[M].北京:科学出版社,1989:83-88.

[20]Hale C R.Synthesis of organic acids in the fruit of the crape[J].Nature,1962,195:917-918.


Memo

Memo:
-
Last Update: 2014-08-07