Study on Accumulation of Sugar and Acid Components and Softening Related Components of “Luobie” Cherry Fruit in the Different Development Stages

QI Yong; HAN Xiumei; SONG Sha; FENG Jianwen; ZHANG Min; WU Yawei

doi:10.13386/j.issn1002-0306.2021040194

Volume 42 Issue 21

Oct. 2021

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Science and Technology of Food Industry > 2021 > 42(21): 344-352. > DOI: 10.13386/j.issn1002-0306.2021040194

QI Yong, HAN Xiumei, SONG Sha, et al. Study on Accumulation of Sugar and Acid Components and Softening Related Components of “Luobie” Cherry Fruit in the Different Development Stages[J]. Science and Technology of Food Industry, 2021, 42(21): 344−352. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040194.

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Study on Accumulation of Sugar and Acid Components and Softening Related Components of “Luobie” Cherry Fruit in the Different Development Stages

Guizhou Institute of Fruit Tree Science, Guiyang 550006, China

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Received Date: April 25, 2021
Available Online: September 01, 2021

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Abstract

Abstract

Using Guizhou local variety“Luobie”cherry as the test material, and the primary metabolites as well as fruit softening-related enzyme activities during fruit development were quantified, subsequently, the characteristics of the accumulation of sugar and acid components during fruit development and the changes in fruit softening-related enzyme activities and their relationships were carried out. The results showed that the sugar accumulation of “Luobie” cherry at different stages of fruit development was dominated by the two reducing sugars of glucose and fructose, accounted for 79.17%~88.23% of the total sugar content, the malic acid content accounted for more than 98% of the total acid, which was a typical hexose accumulation type and malic fruit type. The content of propectin was higher in the early stage of fruit development of “Luobie” cherry. With the development of the fruit, the activities of pectin lyase and polygalacturonase first increased and then gradually decreased during the fruit development stage. The activity reached the highest value, and then the activity was significantly reduced (P<0.05) during the color transition period. Pectin lyase and polygalacturonase promoted the degradation of propectin, which made the protopectin content in the fruit significantly decrease and the soluble pectin content significantly increase (P<0.05). In the process of fruit development, the activities of α-amylase and β-amylase first increased and then decreased, which hydrolyzed starch into reducing sugars, so that the starch content gradually decreased. Aldehydes were the most abundant substances in the aroma components of cherry fruits. Among them, the richer content was 3-hexanal, and the richness continued to decrease with the development of the fruit. The rich tasty amino acid (aspartic acid, glutamic acid) played a role in the cherry flavor and quality.
- Luobie cherry,
- soluble sugar,
- organic acid,
- amino acid,
- pectin,
- softening related enzymes

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