Berberis buxifolia fruit growth and ripening: Evolution in carbohydrate and organic acid contents
| Autor: | Liliana N. Ceci, Diana Teresita Constenla, Luis Dyner, Angela Zuleta, Miriam Elisabet Arena, Nestor Raul Curvetto |
|---|---|
| Rok vydání: | 2013 |
| Předmět: |
chemistry.chemical_classification
Fruit quality Otras Ciencias Naturales y Exactas food and beverages Ripening Fructose Titratable acid Horticulture Carbohydrate Indigenous flora Horticultura Viticultura chemistry.chemical_compound chemistry quality CIENCIAS AGRÍCOLAS Patagonia Tartaric acid Malic acid Barberries Agricultura Silvicultura y Pesca Citric acid CIENCIAS NATURALES Y EXACTAS Organic acid |
| Zdroj: | Scientia Horticulturae. 158:52-58 |
| ISSN: | 0304-4238 |
| DOI: | 10.1016/j.scienta.2013.04.026 |
| Popis: | Evolution in the contents of carbohydrates and organic acids of Berberis buxifolia fruits during the growth and ripening in different growing seasons (2004/05, 2005/06 and 2007/08), and their correlations with physicochemical variables are presented. Glucose and fructose contents increased during the fruiting period reaching maximum values between 98 and 126 days from full flower phase (DFFP). Insoluble and soluble dietary fiber contents attained maximum values between 56 and 70 DFFP, to then decrease toward the end of ripening, although soluble dietary fiber during 2005/06 presented a peak later. Citric and malic acid contents increased during the fruiting period being maximum between 56 and 70 DFFP, to then decrease toward the end of ripening, although citric acid content during 2007/08 stayed constant from 70 DFFP. Oxalic and tartaric acid contents were maximal between 42 and 70 DFFP; to then decrease toward the end of the fruiting period. According to the obtained results, B. buxifolia fruits can be considered as fruits rich in carbohydrates. Contents of carbohydrates and organic acids during the fruit growth and ripening varied with the specific compound or group considered, i.e., soluble sugars, fibers or organic acid type and might correlate with features of quality of fruit including weight, firmness and color, soluble solids and total titratable acidity, which are responsible for the astringency, texture, taste and color of the fruits. Fil: Arena, Miriam Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Austral de Investigaciones Científicas; Argentina Fil: Zuleta, Angela. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina Fil: Dyner, Luis. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina Fil: Constenla, Diana Teresita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); Argentina. Universidad Nacional del Sur; Argentina Fil: Ceci, Liliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); Argentina. Universidad Nacional del Sur; Argentina Fil: Curvetto, Nestor Raul. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Centro de Recursos Naturales Renovables de la Zona Semiárida(i); Argentina |
| Databáze: | OpenAIRE |
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