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

• 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
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules21060812

"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.