文献类型： 外文期刊
作者： Wu, Jingyi 1 ; Fan, Jinbu 1 ; Li, Qionghou 1 ; Jia, Luting 1 ; Xu, Linlin 3 ; Wu, Xiao 1 ; Wang, Zewen 1 ; Li, Hongxiang 1 ; Qi, Kaijie 1 ; Qiao, Xin 1 ; Zhang, Shaoling 1 ; Yin, Hao 1 ;
作者机构： 1.Nanjing Agr Univ, Ctr Pear Engn Technol Res, Nanjing 210095, Jiangsu, Peoples R China
2.Nanjing Agr Univ, State Key Lab Crop Genet & Germplasm Enhancement, Nanjing 210095, Jiangsu, Peoples R China
3.Jiangsu Acad Agr Sci, Nanjing 210014, Jiangsu, Peoples R China
关键词： Organic acid; Pear germplasm; Ultraperformance liquid chromatography; Flavor research; Fruit ripening period; Food composition
期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.52； 五年影响因子：4.942 ）
ISSN： 0889-1575
年卷期： 2022 年 109 卷
页码：
收录情况： SCI
摘要： Organic acids play important roles in fruit flavor and nutrition. Here, the organic acid contents of 193 pear germplasm fruits were determined using ultraperformance liquid chromatography (UPLC). The results showed that the organic acids in pear fruit mainly included malic acid, citric acid, quinic acid, oxalic acid and shikimic acid. Correlation analysis showed that these pear cultivars could be separated into the malic acid-dominant and citric acid-dominant types. By comparing organic acid content among the different pear species, we showed that Pyrus ussuriensis had the highest total acid content, followed by Chinese sand pears (Pyrus pyrifolia), Pyrus sin-kiangensis, the hybrid breeding (HB) cultivar group, Pyrus bretschneideri, Japanese and Korean (J&K) sand pears (Pyrus pyrifolia) and Pyrus communis. In addition, a positive correlation between acid content and pear fruit ripening period was detected. These fundamental data and results could greatly augment pear breeding programs and provide a comprehensive understanding of pear germplasm resources.
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