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Study on the Difference of Organic Acid Components in Normal ‘Pingguoli’ Pear and Its Large-fruited Mutant at Different Developmental Stages(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2019年12
Page:
14-19
Research Field:
Publishing date:

Info

Title:
Study on the Difference of Organic Acid Components in Normal ‘Pingguoli’ Pear and Its Large-fruited Mutant at Different Developmental Stages
Author(s):
ZHANG Wei; LIU Di; YU Tingting; LIU Xiaoyu; MENG Yichun; WANG Tianyuan
(Agricultural College,Yanbian University，Yanji,Jilin 133002)
Keywords:
‘Pingguoli’; bud mutant; fruit; organic acid; citrate acid; malic acid
PACS:
-
DOI:
10.11937/bfyy.20183760
Abstract:
In order to clarify the difference in the formation of organic acid quality between normal ‘Pingguoli’ pear and its large-fruited mutant and the causes.Normal ‘Pingguoli’ pear and its large-fruited mutant were used as test materials.The contents of citric acid，malic acid，succinic acid，quinic acid and shikimic acid in different developmental stages of the fruit (cell division，rapid growth of fruit and fruit ripening)determined by high performance liquid chromatography (HPLC).The results showed that,1) The main organic acids of ‘Pingguoli’ pear were malic acid and citric acid，which could be divided into citric acid type and malic acid type fruit.‘Pingguoli’ pear was citric acid type fruit，large-fruited mutant of ‘Pingguoli’ pear became malic acid type fruit.No citric acid was produced in either ‘Pingguoli’ pear or its large-fruited mutant during cell division.Both of them had the highest content of quinic acid during cell division;the content of malic acid in the large-fruited mutant of ‘Pingguoli’ pear was the highest in the mature stage，and the content of citric acid in ‘Pingguoli’ pear was the highest in the mature stage;the shikimic acid contents of ‘Pingguoli’ pear and its large-fruited mutant were the highest in cell division period.

References:

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Last Update: 2019-07-12