Analysis of Components and Content of Sugar and Acid in Fruits of Different Pyrus communis L.Varieties
In order to provide a theoretical basis for the comprehensive evaluation of pear fruits and the ad-justment of industrial variety structure,three Pyrus communis L.varieties('Bartlett''Docteur Jules Guyot'and'Red Clapp Favorite')from ten representative orchards in Yantai City were taken as the research ob-jects.The components and content of soluble sugar and organic acid in fruit were determined by high per-formance liquid chromatography(HPLC).The results showed that'Red Clapp Favorite'had the highest total sugar content and sweetness value among the three pear varieties,followed by'Docteur Jules Guyot',and'Bartlett'had the least total sugar content.The accumulation of soluble sugar in three kinds of pears was mainly glucose and fructose,and the content of soluble sugar was glucose>fructose>sorbitol>su-crose.In addition,there was no significant difference in the total acid content of the three kinds of pear fruits,and the accumulation of organic acids was mainly citric acid and malic acid,which accounted for a-bout 90%of the total organic acids.The sweet-acid ratio and sugar-acid ratio of'Red Clapp Favorite'were the highest,significantly higher than those of'Bartlett',but no significant difference between'Docteur Jules Guyot'and'Red Clapp Favorite'.Together,'Red Clapp Favorite'has excellent sugar and acid flavor,and can be used as an alternative to promote the industrial structure adjustment of pear in Yantai area.
Pyrus communis L.soluble sugarorganic acidsweet-acid ratiosugar-acid ratio
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