Changes in sugars and organic acids in wolfberry (Lycium barbarum L.) fruit during development and maturation
文献类型： 外文期刊
作者： Zhao, Jianhua 1 ; Li, Haoxia 3 ; Xi, Wanpeng 4 ; An, Wei 2 ; Niu, Linlin 4 ; Cao, Youlong 2 ; Wang, Huafang 1 ; Wang, Yaj 1 ;
作者机构： 1.Beijing Forestry Univ, Coll Biol Sci & Technol, Natl Engn Lab Tree Breeding, Beijing 100083, Peoples R China
2.Ningxia Acad Agr & Forestry Sci, Natl Wolfberry Engn Res Ctr, Yinchuan 750002, Peoples R China
3.Ningxia Acad Agr & Forestry Sci, Desertificat Control Res Inst, Yinchuan 750002, Peoples R China
4.Southwest Univ, Coll Hort & Landscape Architecture, Chongqing 400716, Peoples R China
关键词： Lycium barbarum L;Sugars;Organic acids;Quality;Ripening
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
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收录情况： SCI
摘要： Wolfberry (Lycium barbarum L.) fruits of three cultivars ('Damaye', 'Baihua' and 'Ningqi No.1') were harvested at five different ripening stages and evaluated for sugars and organic acids. Fructose, glucose and total sugar contents increased continually through development and reached their maxima at 34 days after full bloom (DAF). Fructose and glucose were the predominant sugars at maturity, while sucrose content had reduced by maturity. L. barbarum polysaccharides (LBP) content was in the range of 13.03-76.86 mg g(-1) FW during ripening, with a maximum at 20 DAF. Citric, tartaric and quinic acids were the main organic acid components during development, and their levels followed similar trends: the highest contents were at 30, 14 and 20 DAF, respectively. The significant correlations of fructose and total sugar contents with LBP content during fruit development indicated that they played a key role in LBP accumulation. (C) 2014 Elsevier Ltd. All rights reserved.
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