3种中国樱桃果实发育过程中糖酸组分变化规律

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中图分类号：S662.5 文献标识码：A

Changes in Sugar and Acid Components during The Development of Three Types of Chinese Cherry Fruits

IAN Jinlong，WANG Chao， JING Jinquan， SUN Yongping， ZHU Jingyuan，GUO Chengbao (Nanjing Agricultural Science Research Institute in Jiangsu Hilly Region，Nanjing Jiangsu 2lO046，China)

Abstract:【Objective】The dynamicchanges of sugar andacid during the developmentof Chinese cherryfruits were exploredto provideatheoreticalbasis forregulating their fruit quality.【Methods】Three main Chinesecherrycultivars（‘Hongfei’，‘Heizhenzhu’，and‘Duanbing’）were used as test materials.High-performance liquid chromatography（HPLC）was employed to determinethechanges in sugar and acid components and their contents at diferent developmental stages of the fruits.【Results】The threecultivars showed minordifferences insugarcompositionandtotalsugarcontent.Glucose and fructose were the dominant sugars，whilesorbitoland sucrose were presentinlower amounts.Allcultivarscontained malicacid, citric acid,andquinicacid，with malicacid being the mostabundant，follwedbycitric acidandquinicacid.Soluble sugarsand theircomponents increasedgraduallyduringfruitdevelopmentandripening.Totalacidandmalicacidcontentinitiallyincreased andthendecreased，whilecitricacidandquinicacidcontentdeclinedcontinuously.Thesugar-acidratioof‘Hongfeifirstdecreased ad then increased during development，whereas thoseof‘Heizhenzhu’and‘Duanbing’showed a gradual increase. 【Conclusion】Solublesugars in Chinese cheryare primarily glucoseand fructose，with total sugar content rising throughout fruitdevelopment.Organicacidsaredominatedbymalicacid，andtotalacidcontent exhibitsaninitialincrease follwedbya decline during development.

Keywords:Chinese cherry；fruit development；sugar and acid；fruit quality

中国樱桃在植物分类学上属于蔷薇科李亚科樱属植物，与甜樱桃、毛樱桃和酸樱桃组成世界上经济栽培的4个种。（剩余11097字）