Hort. Sci. (Prague), 2024, 51(3):228-237 | DOI: 10.17221/128/2023-HORTSCI

Sugars and organic acids components of different provenances Choerospondias axillaries fruitOriginal Paper

Yang Gao1,2,3*, Cheng Kun Jiang1, Yu Cauo Zhao1, Chun Feng Xia1, Chao Nan Kan2, Nan Heng Wu3, Fei Ding3, Yi Ping Zou1
1 School of Chemical and Biological Engineering, Yichun University, Yichun, Jiangxi province, P. R. China
2 School of Life Science, Resources and Environment, Yichun University, Yichun, P. R. China
3 Choerospondias axillaris Institute, Jiangxi Agricultural University, Nanchang. P. R. China

Choerospondias axillaries (CA) is an important fast-growing afforestation tree species in southern China, and its fruit has medicinal and edible value. High performance liquid chromatography was used to determine the composition and content of sugar and acid in CA fruits from different provenances, and cluster analysis was conducted on different provenances. The results showed that the total sugar content of CA fruit ranged from 49.31 to 139.41 mg/g, with sucrose accounting for the highest proportion of total sugar, followed by glucose, and fructose was the lowest. The total acid content of CA fruit ranged from 47.97 to 82.81 mg/g, with citric acid accounting for 67.09% of the total acid, followed by ascorbic acid, quinic acid, tartaric acid, and malic acid. Cluster analysis was conducted on 20 CA fruits, which were divided into 4 categories. It was recommended to develop N19 fruit had the highest content of sucrose and glucose, and the highest sweetness value, sugar-acid ratio and sweet-acid ratio. It can be suggested to be developed as a high-sugar fresh food source. N02 fruit with high sugar and high acid content can be used as a raw material for fruit cake processing. This result provides an important reference for the quality evaluation and rational development and utilization of CA.

Keywords: Choerospondias axillaris; provenances; soluble sugars; organic acids; cluster analysis

Received: October 23, 2023; Revised: March 16, 2024; Accepted: April 5, 2024; Prepublished online: April 5, 2024; Published: September 29, 2024  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Gao Y, Kun Jiang C, Zhao YC, Feng Xia C, Nan Kan C, Heng Wu N, et al.. Sugars and organic acids components of different provenances Choerospondias axillaries fruit. Hort. Sci. (Prague). 2024;51(3):228-237. doi: 10.17221/128/2023-HORTSCI.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    Supplementary files:

    Download file128_2023_HortSci_ESM.pdf

    File size: 410.64 kB

    References

    1. Bu C. (1992): Analysis of nutrient components of CA fruit and its processing and utilization. Chinese Wild Plant Resources: 32-36.
    2. Clements R. (2006): Organic acids in citrus fruits. I. Varietal Differences. Journal of Food Science, 29: 276-280. Go to original source...
    3. Dantong L., Ruochen C., Jiyan L., Chengmei L., Lizhen D., Jun C. (2021): Characterizing and alleviating the browning of CA fruit cake during drying. Food Control, 132: 108522. Go to original source...
    4. Duan M., Yin H., Yang L., Wu Z., Wang J. (2020): Sugar and acid compositions and their contents in different Pyrus pyrifolia varieties. Journal of Southern Agriculture, 51: 2236-2244.
    5. Gao Y., Kan C., Wan C., Chen C., Chen M., Chen J. (2018): Quality and biochemical changes of navel orange fruits during storage as affected by cinnamaldehyde -chitosan coating. Scientia Horticulturae, 239: 80-86. Go to original source...
    6. Guan Y., Peace C., Rudell D., Verma S., Evans K. (2015): QTLs detected for individual sugars and soluble solids content in apple. Molecular Breeding, 35: 1-13. Go to original source...
    7. Hayaloglu A., Demir N. (2015): Physicochemical characteristics, antioxidant activity, organic acid and sugar contents of 12 sweet cherry (Prunus Avium L.) cultivars grown in Turkey. Journal of Food Science, 80: C564-C570. Go to original source... Go to PubMed...
    8. Jaing T., Lv X., Ling H., Chen B., Tian P., Zhu J., Wang Z., Liu Z., Liu J. (2021): Chemical components and in vitro biological activities of CA fruit peel wine. Food Research and Development, 42: 1-7.
    9. Jia C., Wu P., Sun Y. (2020): Comparison of fruit traits for Chinese cherry cultivars. Acta Horticulturae (ISHS), 1281: 81-88. Go to original source...
    10. Lamikanra O., Inyang I., Leong S. (2002): Distribution and effect of grape maturity on organic acid content of red muscadine grapes. Journal of Agricultural and Food Chemistry, 43: 3026-3028. Go to original source...
    11. Li C.W, Han B, Bing C, Cui C.B. (2017): Choerosponins A and B, two new cytotoxic bridged-ring ketones and the determination of their absolute configurations. Molecules, 22: 531. Go to original source... Go to PubMed...
    12. Li Q., Chen J., Li T., Liu C., Liu W. (2015): Comparison of bioactivities and phenolic composition of CA peels and fleshes. Journal of the Science of Food and Agriculture, 96: 2462-2471. Go to original source... Go to PubMed...
    13. Li S., Dai T., Cheng C., Chen J., Wang Z., Liu J., Liu C., Liu W. (2015): Analysis on composition of organic acids in CA and its pastilles. Food and Machinery, 31: 17-20.
    14. Li Y., Yan L., Zhang B., Yang S., Zhao Z. (2021): A study on sugar and organic acid components in different apple cultivars. Journal of Fruit Science, 38: 1877-1889.
    15. Liu C., Xiang W., Xie B., Ouyang S., Peng C. (2020): Decoupling the complementarity effect and the selection effect on the over yielding of fine root production along a tree species richness gradient in subtropical forests. Ecosystems, 24: 613-627. Go to original source...
    16. Liu X., Chen Y. (2000): Composition analysis of CA fruit. Chinese Wild Plant Resource, 35-40.
    17. Liu X., Zhang Y., Leng X., Yang Q., Chen H., Wang X., Cui N. (2022): Exploring the optimisation of mulching and irrigation management practices for mango production in a dry hot environment based on the entropy weight method. Scientia Horticulturae, 291: 110564. Go to original source...
    18. Matsumoto H, Ikoma Y. (2012): Effect of different postharvest temperatures on the accumulation of sugars, organic acids, and amino acids in the juice sacs of Satsuma mandarin (Citrus unshiu Marc.) fruit. Journal of Agricultural and Food Chemistry, 60: 9900-9909. Go to original source... Go to PubMed...
    19. Matsumoto K., Sato S., Fujita T., Hayashida T. (2021): Girdling treatment to reduce vigor and increase production of high-quality yellow-skinned 'Koukou' apples. The Horticulture Journal, 90: 31-37. Go to original source...
    20. Prabha T., Salimath P., Patwardhan M. (1990): Primary metabolites and organic acid metabolism in apple (Malus sylvestris) fruit callus culture. Journal of the Science of Food and Agriculture, 51: 381-389. Go to original source...
    21. Priecina L., Karklina D., Kince T. (2018): The impact of steam-blanching and dehydration on phenolic, organic acid composition, and total carotenoids in celery roots. Innovative Food Science & Emerging Technologies, 49: 192-201. Go to original source...
    22. Qiu X., Zhang H., Zhang H., Duan C., Xiong B., Wang Z. (2021): Fruit textural characteristics of 23 plum (Prunus salicina Lindl) cultivars: evaluation and cluster analysis. HortScience, 56: 816-826. Go to original source...
    23. Roongruangsri W., Rattanapanone N., Leksawasdi N., Boonyakiat D. (2012): Changes in organic acid contents and related metabolic enzyme activities at different stages of growth of two tangerine cultivars. Journal of Agricultural Science, 4: 325-326. Go to original source...
    24. Sun X., Xiong J., Zhu A., Zhang L., Ma Q., Xu J., Cheng Y., Deng X. (2012): Sugars and organic acids changes in pericarp and endocarp tissues of pumelo fruit during postharvest storage. Scientia Horticulturae, 142: 112-117. Go to original source...
    25. You Y., Xiang W, Shuai O, Zhao Z, Wang K. (2020): Hydrological fluxes of dissolved organic carbon and total dissolved nitrogen in subtropical forests at three restoration stages in southern China. Journal of Hydrology, 583: 12456. Go to original source...
    26. Yu Y., Yu Y., Chen S., Bu Z., Xiao G., Wu J., Tang D. (2019): Effects of ultra-high pressure and heat treatment on sterilization and quality change of CA pulp during storage. Food Science and Technology, 44: 38-43.
    27. Zheng B., Zhao L., Jiang X., Cherono S., Han Y. (2020): Assessment of organic acid accumulation and its related genes in peach. Food Chemistry, 334: 127567. Go to original source... Go to PubMed...
    28. Zhu Y., Zong Y., Liang W., Kong R., Gong D., Han Y., Li Y., Bi Y., Prusky D. (2022): Sorbitol immersion accelerates the deposition of suberin polyphenolic and lignin at wounds of potato tubers by activating phenylpropanoid metabolism. Scientia Horticulturae, 297: 110971. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content