Characteristics of organic acids in the fruit of different pear species

African Journal of Agricultural Research

Volumn 6, Issue 10, 2011, Pages 2403-2410

  Sha, Shoufeng ^a,b   Li, Juncai ^b   Wu, Jun ^a   Zhang, Shaoling ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b Liaoning Institute of Pomology   (China)

Author keywords

Correlation; Difference; Fruit; Organic acid; Pear; Quality

Indexed keywords

PYRUS; PYRUS COMMUNIS; PYRUS PYRIFOLIA; PYRUS USSURIENSIS; PYRUS X BRETSCHNEIDERI;

EID: 79958818151     PISSN: None     EISSN: 1991637X     Source Type: Journal    
DOI: None     Document Type: Article

References (19)

1. Arfaioli P, Bosetto M (1993). Time changes of free organic acid content in seven Italian pear (Pyrus communis) varieties with different ripening times. Agr. Med., 123: 224-230.
2. Bassi D, Selli R (1990). Evaluation of fruit quality in peach and apricot. Adv. Hortic. Sci., 4: 107-112.
3. Davies JN, Hobson GE (1981). The constituents of tomato fruit-the influence of environment, nutrition, and genotype. Crit. Rev. Food Sci. Nutr., 15(3): 205-280.
4. Gao HY, Wang SG, Liao XJ, Hu XS (2004). Study on determination and correlation of soluble sugars and organic acids in pear juice from different cultivars. Acta Agric. Boreal-Sin., 19(2): 104-107.
5. Gil AM, Duarte IF, Delgadillo I, Colquhoun IJ, Casuscelli F, Humpfer E, Spraul M (2000). Study of compositional changes of mango during ripening by use of nuclear magnetic resonance spectroscopy. J. Agric. Food Chem., 48(5): 1524-1536.
6. He TM (2002). Inheritance of fruit shape and flesh quality of F1 hybrids of Xiangli (Pyrus Bretschneideri Rehd). J. Xinjiang Agric. Univ., 25(1): 24-26.
7. Hudina M, Štampar F (2000). Sugars and organic acids contents of European (Pyrus communis L.) and Asian (Pyrus serotina Rehd.) pear cultivars. Acta Aliment., 29(3): 217-230.
8. Kafkas E, Kosar M, Türemis N, Baser KHC (2006). Analysis of sugars, organic acids and vitamin C contents of blackberry genotypes from Turkry. Food Chem., 97: 732-736.
9. Kallio H, Hakala M, Pelkkikangas AM, Lapveteläinen A (2000). Sugars and acids of strawberry varieties. Eur. Food Res. Technol., 212: 81-85.
10. 40 and balenghaitang under irondeficiency stress. Acta Hortic. Sin., 34(2): 279-282.
11. Moing A, Renaud C, Gaudillere M, Raymond P, Roudeillac P, Denoyes RB (2001). Biochemical changes during fruit development of four strawberry cultivars. J. Am. Soc. Hort. Sci., 126: 394-403.
12. Nisperos-Carriedo MO, Buslig BS, Shaw PE (1992). Simultaneous detection of dehydroascorbic, ascorbic, and some organic acids in fruits and vegetables by HPLC. J. Agric. Food Chem., 40: 1127-1130.
13. Perdok H, Langhout P, Vugt PV (2003). Stimulating appetite. Feed Mix, 11: 10-13.
14. Robertson JA, Meredith FI, Russell RB, Scorza R (1988). Physical, chemical and sensory evaluation of high-and low-quality peaches. Acta Hortic., 254: 155-159.
15. Russell JB (1992). Another explanation for the toxicity of fermentation acids at low pH: Anion accumulation versus uncoupling. J. Appl. Bacteriol., 73: 363-370.
16. Salles C, Nicklaus S, Septier C (2003). Determination and gustatory properties of taste-active compounds in tomato juice. Food Chem., 81(3): 395-402.
17. Scheible WR, Gonzalez-Fontes A, Lauerer M, Muller-Rober B, Caboche M, Stitt M (1997). Nitrate acts as a signal to induce organic acid metabolism and repress starch metabolism in tobacco. Plant Cell, 9(5): 783-798.
18. Sturm K, Koron D, Stampar F (2003). The composition of fruit of different strawberry varieties depending on maturity stage. Food Chem., 83: 417-422.
19. Visser T, Schaap AA, Vries DP (1986). Acidity and sweetness in apple and pear. Euphytica, 17: 153-167.