Knowledge Resource Center for Ecological Environment in Arid Area
DOI | 10.3390/molecules21060812 |
The Changes in Color, Soluble Sugars, Organic Acids, Anthocyanins and Aroma Components in "Starkrimson" during the Ripening Period in China | |
Liu, Yulian1,2; Chen, Nianlai2; Ma, Zonghuan1; Che, Fei3; Mao, Juan1; Chen, Baihong1 | |
通讯作者 | Chen, Baihong |
来源期刊 | MOLECULES |
ISSN | 1420-3049 |
出版年 | 2016 |
卷号 | 21期号:6 |
英文摘要 | "Starkrimson" is a traditional apple cultivar that was developed a long time ago and was widely cultivated in the arid region of the northern Wei River of China. However, little information regarding the quality characteristics of "Starkrimson" fruit has been reported in this area. To elucidate these characteristics, the color, soluble sugars, organic acids, anthocyanins and aroma components were measured during the ripening period through the use of high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS). The results indicated that the changes in anthocyanin contents took place later than the changes in the Commission International Eclairage (CIE) parameters. Meanwhile, cyanidin 3-galactoside (cy3-gal), fructose, sucrose, glucose and malic acid were the primary organic compounds, and 1-butanol-2-methyl-acetate, 2-hexenal and 1-hexanol were the most abundant aroma components in the skin. Furthermore, rapidly changing soluble sugars and organic acid synchronization took place in the early ripening period, while rapidly changing aroma components occurred later, on the basis of fresh weight. This result suggested that the production of aroma components might be a useful index of apple maturity. |
英文关键词 | apple color anthocyanin soluble sugar organic acid |
类型 | Article |
语种 | 英语 |
国家 | Peoples R China |
收录类别 | SCI-E |
WOS记录号 | WOS:000378757600134 |
WOS关键词 | APPLE FRUIT ; PHENOLIC-COMPOUNDS ; BIOSYNTHETIC GENES ; VOLATILE COMPOUNDS ; DOMESTICA BORKH. ; RED COLORATION ; UV-B ; CULTIVARS ; SKIN ; ANTIOXIDANT |
WOS类目 | Biochemistry & Molecular Biology ; Chemistry, Multidisciplinary |
WOS研究方向 | Biochemistry & Molecular Biology ; Chemistry |
资源类型 | 期刊论文 |
条目标识符 | http://119.78.100.177/qdio/handle/2XILL650/195124 |
作者单位 | 1.Gansu Agr Univ, Coll Hort, Lanzhou 730070, Peoples R China; 2.Gansu Agr Univ, Coll Resources & Environm Sci, Lanzhou 730070, Peoples R China; 3.Sichuan Kaijiang Middle Sch, Dazhou 626350, Peoples R China |
推荐引用方式 GB/T 7714 | Liu, Yulian,Chen, Nianlai,Ma, Zonghuan,et al. The Changes in Color, Soluble Sugars, Organic Acids, Anthocyanins and Aroma Components in "Starkrimson" during the Ripening Period in China[J],2016,21(6). |
APA | Liu, Yulian,Chen, Nianlai,Ma, Zonghuan,Che, Fei,Mao, Juan,&Chen, Baihong.(2016).The Changes in Color, Soluble Sugars, Organic Acids, Anthocyanins and Aroma Components in "Starkrimson" during the Ripening Period in China.MOLECULES,21(6). |
MLA | Liu, Yulian,et al."The Changes in Color, Soluble Sugars, Organic Acids, Anthocyanins and Aroma Components in "Starkrimson" during the Ripening Period in China".MOLECULES 21.6(2016). |
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