Compositional Variation in Sugars and Organic Acids at Different Maturity Stages in Selected Small Fruits from Pakistan
Abstract
:1. Introduction
2. Results and Discussion
2.1. Effect of Ripening on Total Soluble Solids and Titrable Acidity
2.2. Sensory Analysis
2.3. Effect of Ripening on Sugars Content
2.5. Effect of Ripening on Organic Acids Composition
3. Experimental
3.1. Collection of Sample
3.2. Total Soluble Solids and Total Acidity
3.3. Sensory Evaluation
3.4. Sugars and Organic Acids Extraction
3.5. HPLC Condition Used for Sugar Analysis
3.6. Sweetness Index
3.7. Condition Used for Organic Acid Analysis
3.8. Statistical Analysis
4. Conclusions
Supplementary Information
ijms-13-01380-s001.docAcknowledgements
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Fruit Stage | Strawberry | Sweet Cherry | Long Mulberry | Small Mulberry | ||||
---|---|---|---|---|---|---|---|---|
Korona | Tufts | M. laevigata | M. macroura | M. nigra | M. alba | |||
TSS (°Brix) | UN | 5.12 ± 0.6 c | 4.31 ± 0.6 c | 7.13 ± 0.4 c | 8.21 ± 0.3 c | 7.44 ± 0.3 c | 6.90 ± 0.6 c | 5.66 ± 0.2 c |
SR | 8.76 ± 1.1 b | 7.34 ± 0.3 b | 9.62 ± 0.4 b | 12.5 ± 0.8 b | 11.98 ± 0.5 b | 9.26 ± 0.7 b | 8.35 ± 0.4 b | |
FR | 10.11 ± 0.9 a | 9.45 ± 0.6 a | 14.17 ± 0.6 a | 15.62 ± 1.2 a | 12.49 ± 0.9 a | 12.67 ± 1.1 a | 10.12 ± 0.5 a | |
TA (%) | UN | 0.21 ± 0.1 c | 0.31 ± 0.1 c | 0.23 ± 0.1 c | 0.31 ± 0.2 c | 0.20 ± 0.1 c | 0.65 ± 0.3 c | 0.21 ± 0.1 c |
SR | 0.56 ± 0.2 b | 0.45 ± 0.2 b | 0.43 ± 0.2 b | 1.12 ± 0.5 b | 0.76 ± 0.5 b | 1.15 ± 0.6 b | 0.46 ± 0.3 b | |
FR | 0.79 ± 0.4 a | 0.99 ± 0.4 a | 0.85 ± 0.3 a | 1.74 ± 0.4 a | 1.28 ± 0.5 a | 1.28 ± 0.1 a | 1.01 ± 0.5 a |
Fruit Stage | Strawberry | Sweet Cherry | Long Mulberry | Small Mulberry | ||||
---|---|---|---|---|---|---|---|---|
Korona | Tufts | M. laevigata | M. macroura | M. nigra | M. alba | |||
Flavor (1–9 scale) | UN | 2.3 c | 2.6 c | 3.1 c | 2.4 c | 1.9 c | 2.4 c | 2.2 c |
SR | 4.6 b | 4.8 b | 5.7 b | 5.0 b | 6.2 b | 4.7 b | 4.1 b | |
FR | 7.6 a | 6.9 a | 8.2 a | 8.1 a | 9.0 a | 7.8 a | 8.3 a | |
Appearance (1–9 scale) | UN | 3.2 c | 2.8 c | 3.6 c | 3.8 c | 1.7 c | 2.5 c | 2.1 c |
SR | 5.8 b | 5.4 b | 6.6 b | 6.4 b | 2.5 b | 6.1 b | 4.3 b | |
FR | 8.3 a | 7.9 a | 8.2 a | 7.9 a | 6.7 a | 8.3 a | 6.7 a | |
Texture (1–9 scale) | UN | 3.1 c | 1.9 c | 1.2 c | 1.3 c | 1.5 c | 1.6 c | 1.5 c |
SR | 5.8 b | 4.3 b | 5.1 b | 5.3 b | 3.4 b | 4.7 b | 4.1 b | |
FR | 8.6 a | 8.1 a | 7.2 a | 7.5 a | 7.2 a | 8.1 a | 6.3 a |
Sugars | Fruit Stage | Strawberry | Sweet Cherry | Long Mulberry | Small Mulberry | |||
---|---|---|---|---|---|---|---|---|
Korona | Tufts | M. laevigata | M. macroura | M. nigra | M. alba | |||
Fructose | Un-ripened | 2.55 ± 0.26 a | 1.79 ± 0.10 b | 0.76 ± 0.01 c | 3.07 ± 0.21 a | 5.72 ± 0.68 c | 3.81 ± 0.23 c | 3.24 ± 0.21 c |
Semi-ripened | 2.78 ± 0.17 a | 2.39 ± 0.12 a | 1.64 ± 0.14 b | 3.50 ± 0.21 b | 6.93 ± 0.57 b | 4.15 ± 0.27 b | 3.90 ± 0.11 b | |
Fully-ripened | 2.86 ± 0.15 a | 2.52 ± 0.22 a | 2.35 ± 0.17 a | 4.59 ± 0.18 a | 9.41 ± 0.54 a | 5.36 ± 0.19 a | 4.97 ± 0.12 a | |
Glucose | Un-ripened | 1.89 ± 0.24 b | 1.79 ± 0.21 b | 0.22 ± 0.00 b | 1.53 ± 0.18 b | 3.83 ± 0.16 b | 1.84 ± 0.08 b | 2.44 ± 0.20 b |
Semi-ripened | 2.15 ± 0.20 a | 2.25 ± 0.12 a | 0.27 ± 0.01 b | 0.93 ± 0.09 c | 4.35 ± 0.18 b | 1.86 ± 0.08 b | 2.90 ± 0.10 b | |
Fully-ripened | 2.25 ± 0.21 a | 2.12 ± 0.14 a | 0.39 ± 0.01 a | 3.39 ± 0.22 a | 4.95 ± 0.24 a | 2.50 ± 0.15 a | 3.21 ± 0.12 a | |
Sucrose | Un-ripened | 0.01 ± 0.00 b | 0.03 ± 0.00 b | 0.03 ± 0.00 b | 0.19 ± 0.03 a | 0.19 ± 0.02 a | 0.25 ± 0.04 a | 0.04 ± 0.00 a |
Semi-ripened | 0.02 ± 0.00 b | 0.06 ± 0.00 b | 0.10 ± 0.00 a | 0.03 ± 0.00 b | 0.02 ± 0.00 b | 0.04 ± 0.01 b | 0.02 ± 0.00 b | |
Fully-ripened | 0.25 ± 0.01 a | 0.20 ± 0.01 a | 0.13 ± 0.01 a | 0.01 ± 0.00 b | 0.01 ± 0.00 b | 0.07 ± 0.00 b | 0.01 ± 0.00 b | |
Total Sugars | Un-ripened | 4.45 ± 0.42 a | 3.61 ± 0.18 b | 1.01 ± 0.01 b | 4.80 ± 0.21 b | 9.75 ± 0.32 c | 5.90 ± 0.18 b | 5.72 ± 0.31 b |
Semi-ripened | 4.95 ± 0.35 a | 4.70 ± 0.33 a | 2.01 ± 0.11 a | 4.46 ± 0.21 b | 11.30 ± 0.51 b | 6.05 ± 0.27 b | 6.82 ± 0.16 b | |
Fully-ripened | 5.36 ± 0.47 a | 4.84 ± 0.21 a | 2.87 ± 0.15 a | 8.00 ± 0.49 a | 14.39 ± 0.71 a | 7.93 ± 0.23 a | 8.19 ± 0.64 a | |
Sweetness (Suceq) | Un-ripened | 5.82 b | 4.45 b | 1.51 c | 6.63 b | 12.92 c | 8.20 b | 7.45 c |
Semi-ripened | 6.38 a | 5.86 a | 3.14 b | 6.77 b | 15.23 b | 8.60 b | 8.91 b | |
Fully-ripened | 6.86 a | 6.13 a | 4.48 a | 10.46 a | 19.95 a | 11.19 a | 10.98 a |
Organic Acids | Stages | Strawberry | Sweet Cherry | Long Mulberry | Small Mulberry | |||
---|---|---|---|---|---|---|---|---|
Korona | Tufts | M. laevigata | M. macroura | M. nigra | M. alba | |||
Malic acid | Un-ripened | 0.5 ± 0.0 a | 0.3 ± 0.0 a | 0.2 ± 0.0 a | 1.2 ± 0.2 a | Traces A | 0.4 ± 0.0 a | Traces A |
Semi-ripened | 0.5 ± 0.0 b | 0.9 ± 0.0 b | 1.6 ± 0.1 b | 1.9 ± 0.0 a | Traces A | 0.5 ± 0.0 b | 2.3 ± 0.2 a | |
Fully-ripened | 0.7 ± 0.0 c | 2.6 ± 0.1 c | 2.3 ± 0.0 c | 2.6 ± 0.1 b | 0.5 ± 0.0 a | 2.1 ± 0.0 c | 4.1 ± 1.2 b | |
Tartaric acid | Un-ripened | 41.0 ± 0.7 a | 16.1 ± 0.4 a | 2.3 ± 0.3 a | 2.4 ± 0.1 a | 13.0 ± 2.0 a | 9.9 ± 0.2 a | 3.4 ± 0.1 a |
Semi-ripened | 45.9 ± 0.5 b | 38.7 ± 0.7 b | 5.9 ± 0.5 b | 6.6 ± 1.7 b | 51.2 ± 2.3 b | 46.4 ± 0.4 b | 9.6 ± 1.7 b | |
Fully-ripened | 48.8 ± 0.8 c | 55.6 ± 0.6 c | 8.3 ± 0.7 c | 10.1± 0.9 c | 118.7 ± 2.6 c | 99.9 ± 0.8 c | 14.1 ± 0.9 c | |
Citric acid | Un-ripened | 70.1 ± 2.3 a | 95.6 ± 2.9 a | 2.3 ± 0.1 a | 234.2 ±8.1 a | nd B | 139.0 ± 1.9 a | nd B |
Semi-ripened | 172.1 ± 1.4 b | 248.4 ± 1.9 b | 5.4 ± 0.2 b | 456.5 ±10.6 b | nd B | 256.3 ± 2.6 b | nd B | |
Fully-ripened | 1202.4 ± 5.8 c | 1434.3 ± 3.8 c | 10.4 ± 0.1 c | 987.7 ±12.3 c | nd B | 773.8 ± 4.0 c | nd B | |
Ascorbic acid | Un-ripened | 10.9 ± 0.9 a | 18.8 ± 0.6 a | 9.6 ± 0.6 a | 6.3 ± 0.2 a | 23.1 ± 2.3 a | 11.6 ± 0.9 a | 2.3 ± 0.9 a |
Semi-ripened | 45.8 ± 0.4 b | 94.4 ± 1.8 b | 13.2 ± 1.9 b | 10.3 ± 1.1 b | 65.3 ± 4.6 b | 16.4 ± 0.5 b | 16.4 ± 2.4 b | |
Fully-ripened | 90.9 ± 1.9 c | 131.9 ±2.1 c | 17.0 ± 2.0 c | 17.2 ± 1.1 c | 209.8 ± 12.2 c | 305.4 ± 1.4 c | 32.2 ± 3.5 c | |
Total acid | Un-ripened | 122.5 ± 4.5 c | 130.8 ± 3.7 c | 14.4± 2.4 c | 244.1 ± 6.1 c | 36.1 ± 2.1 c | 160.9 ± 2.4 c | 5.7 ± 0.2 c |
Semi-ripened | 264.3 ± 6.4 b | 382.4 ±5.7 b | 26.1 ±3.2 b | 475.3 ± 5.2 b | 116.5 ± 3.2 b | 319.6 ± 4.2 b | 28.3 ± 3.2 b | |
Fully-ripened | 1342.8 ± 16.9 a | 1624.4 ± 12.4 a | 38.0 ±5.6 a | 1017.6 ± 9.8 a | 329.0 ± 4.7 a | 1181.2 ± 8.4 a | 50.4 ± 4.1 a |
Fruits | Cultivar/Species | Un-ripened | Semi-ripened | Fully-ripened |
---|---|---|---|---|
Strawberry | Korona | Green/hard | Reddish green/semi-soft | Red/soft |
Tufts | Green/hard | Reddish green/semi-soft | Red/soft | |
Cherry | Sweet cherry | Green/hard | Red/semi-soft | Violet/soft |
Long | M. laevigata | Light Green/hard | Red/semi-soft | Black/soft |
mulberry | M. macroura | Light Green/hard | Light yellow/semi-soft | Off-white/soft |
Small | M. nigra | Light Green/hard | Red/semi-soft | Black/soft |
mulberry | M. alba | Light Green/hard | Light yellow/semi-soft | Off-white/soft |
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Mahmood, T.; Anwar, F.; Abbas, M.; Boyce, M.C.; Saari, N. Compositional Variation in Sugars and Organic Acids at Different Maturity Stages in Selected Small Fruits from Pakistan. Int. J. Mol. Sci. 2012, 13, 1380-1392. https://doi.org/10.3390/ijms13021380
Mahmood T, Anwar F, Abbas M, Boyce MC, Saari N. Compositional Variation in Sugars and Organic Acids at Different Maturity Stages in Selected Small Fruits from Pakistan. International Journal of Molecular Sciences. 2012; 13(2):1380-1392. https://doi.org/10.3390/ijms13021380
Chicago/Turabian StyleMahmood, Tahir, Farooq Anwar, Mateen Abbas, Mary C. Boyce, and Nazamid Saari. 2012. "Compositional Variation in Sugars and Organic Acids at Different Maturity Stages in Selected Small Fruits from Pakistan" International Journal of Molecular Sciences 13, no. 2: 1380-1392. https://doi.org/10.3390/ijms13021380