The Changes in Color, Soluble Sugars, Organic Acids, Anthocyanins and Aroma Components in "Starkrimson" during the Ripening Period in China

"Starkrimson" is a traditional apple cultivar that was developed a long time ago and was widely cultivated in the arid region of the northern Wei River of China. However, little information regarding the quality characteristics of "Starkrimson" fruit has been reported in this are...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2016-06, Vol.21 (6), p.812
Main Authors: Liu, Yulian, Chen, Nianlai, Ma, Zonghuan, Che, Fei, Mao, Juan, Chen, Baihong
Format: Article
Language:English
Subjects:
Acids - chemistry
Aldehydes - chemistry
anthocyanin
Anthocyanins - chemistry
apple
China
Color
Flavoring Agents - chemistry
Flavoring Agents - isolation & purification
Fructose - chemistry
Fruit - chemistry
Galactosides - chemistry
Gas Chromatography-Mass Spectrometry
Glucose - chemistry
Hexanols
Malates - chemistry
Malus - chemistry
Malus - growth & development
organic acid
Smell
soluble sugar
Sucrose - chemistry
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Summary:"Starkrimson" is a traditional apple cultivar that was developed a long time ago and was widely cultivated in the arid region of the northern Wei River of China. However, little information regarding the quality characteristics of "Starkrimson" fruit has been reported in this area. To elucidate these characteristics, the color, soluble sugars, organic acids, anthocyanins and aroma components were measured during the ripening period through the use of high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS). The results indicated that the changes in anthocyanin contents took place later than the changes in the Commission International Eclairage (CIE) parameters. Meanwhile, cyanidin 3-galactoside (cy3-gal), fructose, sucrose, glucose and malic acid were the primary organic compounds, and 1-butanol-2-methyl-acetate, 2-hexenal and 1-hexanol were the most abundant aroma components in the skin. Furthermore, rapidly changing soluble sugars and organic acid synchronization took place in the early ripening period, while rapidly changing aroma components occurred later, on the basis of fresh weight. This result suggested that the production of aroma components might be a useful index of apple maturity.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules21060812