Study on Changes of Sugar and Acid Contents during Fruit Coloration of Chinese Dwarf Cherry (Cerasus humilis Bunge)
Fruit coloration is the critical period for synthesis and transformation of carbohydrate in Chinese dwarf cherry and the sugar/acid ratio is of key importance in determining fruit flavor quality and its performance of post-processing.In this study,we determined the dynamic changes of soluble sugar,starch and acid contents of three varieties of Chinese dwarf cherry Nongda 6,Nongda 7 and Nongda 9 during fruit coloration.The results showed that the soluble sugar contents of all three varieties were increasing in this period.However,the change of starch content presented opposite trends.In addition,titratable acid content of Nongda 6 and Nongda 7 were increasing in this stage,and that of Nongda 6 was improved faster than that of Nongda 7.To the contrary,titratable acid content of Nongda 9 was decreased in the coloring process.After maturity,the sequence of the sugar/acid ratio of three varieties was as follows:Nongda 7 ＞ Nongda 6 ＞ Nongda 9.Therefore,the best harvest times of Chinese dwarf cherry could be fixed selectively according to the fresh consuming or processing purposes in the actual production.
Chinese dwarf cherryfruit colorationsoluble sugar, starchtitratable acid
NETL
NSTL
万方数据
维普
