Changes in sugars, organic acids and amino acids in medlar (Mespilus germanica L.) during fruit development and maturation

Food Chemistry

Volumn 83, Issue 3, 2003, Pages 363-369

  Glew, Robert H ^a   Ayaz, Faik A ^b   Sanz, Carlos ^c   VanderJagt, D J ^a   Huang, H S ^d   Chuang, L T ^d   Strnad, M ^e  

^a UNIVERSITY OF NEW MEXICO SCHOOL OF MEDICINE   (United States)

^b KARADENIZ TECHNICAL UNIVERSITY   (Turkey)

^c INSTITUTO DE LA GRASA   (Spain)

^d ABBOTT LABORATORIES   (United States)

^e PALACKÝ UNIVERSITY   (Czech Republic)

Author keywords

Amino acid; Fruit development; Maturation; Medlar (Mespilus germanica L.); Organic acid; Sugar

Indexed keywords

AMINO ACID DERIVATIVE; ASCORBIC ACID; ASPARTIC ACID; CARBOHYDRATE DERIVATIVE; CARBOXYLIC ACID DERIVATIVE; FRUCTOSE; GLUCOSE; GLUTAMIC ACID; MALIC ACID; SUCROSE;

AMINO ACID COMPOSITION; ARTICLE; COMPARATIVE STUDY; FOOD QUALITY; FRUIT; METABOLIC ACTIVATION; NONHUMAN; PLANT; PLANT DEVELOPMENT;

MESPILUS GERMANICA;

EID: 0041732382     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00097-9     Document Type: Article

References (29)

1. Ackerman J., Fischer M., Amado R. Changes in sugars, acids, and amino acids during ripening and storage of apples (cv. Glockenapfel). Journal of Agricultural and Food Chemistry. 40:1992;1131-1134.
2. Ashoor S.H., Knox J.M. Determination of organic acids in foods by high-performance liquid chromatography. Journal of Chromatography. 299:1982;288-292.
3. Atkins C.A., Pate J.S., Sharkey P.J. Asparagine metabolism-key to the nitrogen nutrition of developing legume seeds. Plant Physiology. 56:1975;807-812.
4. Ayaz F.A., Glew R.H., Huang H.S., Chuang L.T., VanderJagt D.J., Strnad M. Evolution of fatty acids in medlar (Mespilus germanica L.) mesocarp at different stages of ripening. Grasas y Aceites. 53:2002;352-356.
5. Ayaz F.A., Kadioglu A. Nonvolatile acid composition during fruit development of Diospyros lotus L. Turkish Journal of Botany. 22:1998;69-72.
6. Ayaz F.A., Kadioglu A., Bertoft E., Acar C., Turna I. The effect of fruit maturation on sugar and organic acid composition in two blueberries (V. arctostaphylos L. and V. myrtillus L.) native to Turkey. New Zealand Journal of Crop and Horticultural Science. 29:2001;137-141.
7. Baytop T. Türkiye'de Bitkiler ile Tedavi, Geçmi°te ve Bugün [Therapy with medicinal plants in Turkey - past and present]. 2nd ed. 1999;Nobel Tip Basimevi, Capa-Istanbul.
8. Bidlingmeyer B.A., Cohen S.A., Tarvin T.L. Rapid analysis of amino acids using precolumn derivitization. Journal of Chromatography. 336:1984;93-104.
9. Bignami C. Il nespolo comune. L'Informace Agrario. 25:2000;43-46.
10. Borroughs L.F. Amino acids. Hulme A.C. Biochemistry of fruits and their products. 1970;Academic Press, London.
11. Browicz K. Mespilus L. Davis P.H. Flora of Turkey and the East Aegean Islands, Vol. 4. 1972;128-129 Edinburgh University Press, Edinburgh.
12. Buzzigoli G., Lanzone L., Ciorciaro D., Fascerra S., Cerri M., Scandroglio A., Coldani R., Ferrannini E. Characterization of a reversed-phase high performance liquid chromatographic system for determinationof blood amino acids. Journal of Chromatography. 507:1990;85-93.
13. Chapman G.W., Horvat R.J. Changes in nonvolatile acids, sugars, pectin and sugar composition of pectin during peach (cv. Monroe) maturation. Journal of Agricultural and Food Chemistry. 38:1990;383-387.
14. Chapman G.W., Horvat R.J. Chemical compositional changes in two genetically diverse cultivars of mayhaw fruit at three maturity stages. Journal of Agricultural and Food Chemistry. 41:1993;1550-1552.
15. Chapman G.W., Horvat R.J., Payne J.A. The nonovdatile acid and sugar composition of mayhaw fruits (Crataegus aestivalis, C. opaca, C. rufula). Journal of Food Quality. 14:1991;435-439.
16. Cohen S.A., Straydom D.J. Amino acid analysis utilizing phenylisothiocyanate derivatives. Analytical Biochemistry. 174:1988;1-16.
17. de Pascual-Teresa S., Santos-Buelga C., Rivas-Gonzalo J.C. Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages. Journal of Agricultural and Food Chemistry. 48:2000;5331-5337.
18. Glew, R. H., Ayaz, F. A., VanderJagt, D. J., Millson, M., Dris R., & Niskanen, R. Mineral composition of medlar (Mespilus germanica) fruit at different stages of maturity. Journal of Food Quality (in press).
19. Hirs C.W.H. Performic acid oxidation. Methods Enzymology. 1:1967;197-199.
20. Hugli T.E., Moore S. Determination of tryptophan content of proteins by ion exchange chromatography of alkaline hydrolysates. Journal of Biological Chemistry. 247:1972;2828-2834.
21. Kuneman D.W., Braddock J.K., McChesney L.L. HPLC profile of amino acids in fruits juices as their (1-fluoro-2,4-dinitrophenyl)-5-L-alanine amide derivatives. Journal of Agricultural and Food Chemistry. 36:1988;6-9.
22. Nitsch J.P. The physiology of fruit growth. Annual Review of Plant Physiology. 4:1953;199-236.
23. Pérez A.G., Olías R., Espada J., Olías J.M., Sanz C. Rapid determination of sugars, nonovolatile acids, and ascorbic acid in strawberry and other fruits. Journal of Agricultural and Food Chemistry. 45:1997;3545-3549.
24. Pérez A.G., Rios J.J., Sanz C., Olías J.M. Aroma components and free acids in starwberry variety Chandler during ripening. Journal of Agricultural and Food Chemistry. 40:1992;2232-2235.
25. Romero-Rodriguez A., Simal-Lozano J., Vazguez-Oderiz L., Lopez-Hernandez J., Gonzalez-Castro M.J. Physical, physicochemical and chemical changes during maturation of medlars and persimmons. Deutsche Lebensmittel-Rundschau. 96:2000;142-145.
26. Senter S.D., Chapman G.W., Forbus W.R., Payne J.A. Sugar and nonvolatile acid composition of persimmons during maturation. Journal of Food Science. 56:1991;989-991.
27. Tressl R., Drawert F. Biogenesis of banana volatiles. Journal of Agricultural and Food Chemistry. 21:1973;562-565.
28. WHO. (1985). WHO/FAO report: Energy and protein requirements. WHO technical report series no. 724. Geneva: World Health Organization.
29. Wrolstad, R. E. (1981). Use of sugar, sorbitol, and nonvolatile acid profile in determining the authenticity of fruit juice concentrates. In Proceedings of the Symposium on Technological Problems of Fruit Juice Concenrates (pp. 27-39). Corvallis, OR: Oregon State University.