| Literature DB >> 25466081 |
Jianhua Zhao1, Haoxia Li2, Wanpeng Xi3, Wei An4, Linlin Niu3, Youlong Cao4, Huafang Wang5, Yajun Wang4, Yue Yin4.
Abstract
Wolfberry (Lycium barbarum L.) fruits of three cultivars ('Damaye', 'Baihua' and 'Ningqi No.1') were harvested at five different ripening stages and evaluated for sugars and organic acids. Fructose, glucose and total sugar contents increased continually through development and reached their maxima at 34 days after full bloom (DAF). Fructose and glucose were the predominant sugars at maturity, while sucrose content had reduced by maturity. L.barbarum polysaccharides (LBP) content was in the range of 13.03-76.86 mg g(-1)FW during ripening, with a maximum at 20DAF. Citric, tartaric and quinic acids were the main organic acid components during development, and their levels followed similar trends: the highest contents were at 30, 14 and 20DAF, respectively. The significant correlations of fructose and total sugar contents with LBP content during fruit development indicated that they played a key role in LBP accumulation.Entities:
Keywords: Lycium barbarum L.; Organic acids; Quality; Ripening; Sugars
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Year: 2014 PMID： 25466081 DOI： 10.1016/j.foodchem.2014.10.082
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514