黄皮果实成熟和低温贮藏过程中有机酸的代谢

基金项目:

福建省农科教结合项目(2005)

详细信息

Organic acid metabolism of wampee (Clausena lansium) fruits during ripening and low temperature storage

1.
Pomology Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350013, China;
2.
Biotechnology Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China

摘要: 采用高效液相色谱法测定了两个黄皮品种果实成熟和低温贮藏过程中有机酸成分含量的变化。结果表明:黄皮果实有机酸有柠檬酸、草酸、苹果酸、乳酸、抗坏血酸等,其中以柠檬酸、草酸为主。在果实成熟过程中,柠檬酸、苹果酸呈逐步下降的趋势,草酸、抗坏血酸和乳酸的含量均呈逐步上升的趋势。在低温贮藏过程中,总酸和5种有机酸均呈下降的趋势,柠檬酸变化是影响黄皮果实有机酸变化的重要因素。
- 黄皮 /
- 成熟 /
- 低温贮藏 /
- 有机酸
Abstract: The changes of organic acid contents in two wampee cultivars during fruits ripening and low temperature storage were investigated by HPLC.The results showed that there were citric acid,oxalic acid,malic acid,lactic acid,ascorbic acid etc in wampee fruits,the main organic acids were citric acid and oxalic acid.During the process of fruits ripening,the contents of citric acid and malic acid declined gradually but the contents of oxalic acid,ascorbic acid and lactic acid increased.The contents of total organic acids and all five organic acids really declined in low temperature storage process.The variation of citric acid was the key factor that resulted in the changes of organic acids contents in wampee fruits.
- wampee /
- ripening /
- storage /
- organic acid