Flavor characteristics and comprehensive evaluation of sugar and acid components in raspberry and blackberry fruits
The study aimed to analyze the differences in the comprehensive quality of sugar and acid components in raspberry and blackberry fruits.The fruits of 7 raspberry germplasms and 2 blackberry germplasms were used as the research objects.The types and contents of organic acids were determined by ultra-high performance liquid chromatography-tandem mass spectrometry.The types and contents of soluble sugars were determined by high performance liquid chromatography.The principal component analysis and target differential metabolic compound analysis were used to evaluate the fruit quality of 9 germplasms comprehensively.The results showed that all 14 components except sucrose were detected in the fruits of 9 germplasms.The organic acid and soluble sugar contents of each sample ranged from 0.16 mg/kg to 50,226.40 mg/kg,citric acid was the most abundant in organic acids,fructose was higher in soluble sugars,and the contents and distribution of organic acids and soluble sugar components in fruits of different germplasms,with large differences in the sugar to acid ratio and the ratio of sweet acids,and some correlations were found.Five principal components were extracted through principal component analysis,and the cumulative variance contribution rate was 90.626％,which could better reflect the main trend of sugar and acid components in raspberry and blackberry.The analysis of target differential metabolic compounds can distinguish between raspberries and blackberries,which was consistent with the results of principal component comprehensive analysis and could reflect the differences between different raspberry and blackberry germplasm.
万方数据
维普
