Changes in sugars, organic acids and amino acids in medlar (Mespilus germanica L.) during fruit development and maturation

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15410%2F03%3A00001367" target="_blank" >RIV/61989592:15410/03:00001367 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/61389030:_____/03:56033092

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Changes in sugars, organic acids and amino acids in medlar (Mespilus germanica L.) during fruit development and maturation

Popis výsledku v původním jazyce

The contents of sugars, organic acids, and amino acids (after acid hydrolysis) were determined during development and maturation of medlar (Mespilus germanica L.) fruit from 39 days after full bloom (DAF) until 2 weeks after the beginning of fruit drop (161 DAF). Fructose, glucose and sucrose were identified as the principal sugars and their levels varied remarkably during development. The fructose level increased continually through development reaching its maximum by 161 DAF (1200 mg/100 g fresh weight) while the increase of sucrose reached maximum at 131 DAF and had decreased at 161 DAF. After some fluctations at 69 DAF, glucose level remained high (686 mg/100 g fresh weight) at 161 DAF, when compared with Stage IV (131 DAF). While the level of malic acid increased continually, the ascorbic acid level decreased dramatically through fruit development; both acids reached their maximum and minimum levels at 161 DAF, i.e. 428 and 8.4 mg/100 g fresh weight, respectively. The total amino

Název v anglickém jazyce

Changes in sugars, organic acids and amino acids in medlar (Mespilus germanica L.) during fruit development and maturation

Popis výsledku anglicky

The contents of sugars, organic acids, and amino acids (after acid hydrolysis) were determined during development and maturation of medlar (Mespilus germanica L.) fruit from 39 days after full bloom (DAF) until 2 weeks after the beginning of fruit drop (161 DAF). Fructose, glucose and sucrose were identified as the principal sugars and their levels varied remarkably during development. The fructose level increased continually through development reaching its maximum by 161 DAF (1200 mg/100 g fresh weight) while the increase of sucrose reached maximum at 131 DAF and had decreased at 161 DAF. After some fluctations at 69 DAF, glucose level remained high (686 mg/100 g fresh weight) at 161 DAF, when compared with Stage IV (131 DAF). While the level of malic acid increased continually, the ascorbic acid level decreased dramatically through fruit development; both acids reached their maximum and minimum levels at 161 DAF, i.e. 428 and 8.4 mg/100 g fresh weight, respectively. The total amino

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EF - Botanika

OECD FORD obor

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Projekt

<a href="/cs/project/IBS5038351" target="_blank" >IBS5038351: Imunodiagnostika přírodních látek hormonální povahy</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2003

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

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Svazek periodika

83

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

7

Strana od-do

363-369

Kód UT WoS článku

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EID výsledku v databázi Scopus

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