|Table of Contents|

Changes in the Content and Proportion of Sugar and Acid Components During the Developing Period of Fresh Jujube Fruit

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2024年6
Page:
86-92
Research Field:
Publishing date:

Info

Title:
Changes in the Content and Proportion of Sugar and Acid Components During the Developing Period of Fresh Jujube Fruit
Author(s):
Changes in the Content and Proportion of Sugar and Acid Components During the Developing Period of Fresh Jujube Fruit
(1.College of Forestry and Landscape Architecture，Xinjiang Agricultural University，Urumqi，Xinjiang 830000;Xinjiang Academy of Agricultural Sciences，Urumqi，Xinjiang 830000)
Keywords:
fresh jujube; fruit development; sugar and acid components
PACS:
S 665.1
DOI:
10.11937/bfyy.20233852
Abstract:
Taking the fruits of three fresh jujube (Zizyphus jujuba Mill.) varieties in Kashgar，Xinjiang as test materials，the contents of sugar and organic acid components in the fruit development of ‘Dong jujube’ ‘Fucuimi’ and ‘Jingcang 1’ were determined by high performance liquid chromatography (HPLC) method,in order to provide reference for comparing the difference of sugar and acid accumulation in fruit growth and development among different varieties and reveal their dynamic changes.The results showed that the sugar of the three fresh jujube varieties was sucrose，and the sugar component content increases with the fruit development；the organic acid content was the correlation of sugar and organic acid；and sucrose and malic acid were the primary indexes of sugar acid components of the three fresh jujube varieties.

References:

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Last Update: 2024-04-11