Changes in nonvolatile acids, sugars, pectin and sugar composition of pectin during peach (Cv. Monroe) maturation

Chapman, G. W.; Horvat, Robert J.

doi:10.1021/jf00092a008

Cited by 66 publications

(71 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…during fruit maturation, when sucrose contents reach maximum levels. After floating around 0.2-0.3% fresh weight, the malic acid content reaches maximum value, becoming the main acid (0.5% fresh weight) during the final growth stage, and starts decreasing, maintaining approximately 0.4% fresh weight, thus being the most abundant acid in mature fruit (CHAPMAN; HORVAT, 1990). Wang et al (1993) observed in varieties Babygold 5, Babygold 7 and Cresthaven (USA) malic acid levels between 580 and 370 mg 100g -1 , citric acid levels between 350 and 200 mg 100 g -1 , and quinic acid levels between 280 and 180 mg 100g -1 .…”

Section: Organic Acidsmentioning

confidence: 99%

Chemical evaluation and effect of bagging new peach varieties introduced in southern Minas Gerais - Brazil

et al. 2013

View full text Add to dashboard Cite

Section: Organic Acidsmentioning

confidence: 99%

Chemical evaluation and effect of bagging new peach varieties introduced in southern Minas Gerais - Brazil

et al. 2013

View full text Add to dashboard Cite

“…Chapman & Horvat (1990) também concordam que os teores de ácido cítrico em pêssegos diminuem à medida que os frutos amadurecem. Na cultivar Dourado-2, essa redução foi mais acentuada aos 28 dias de armazenamento a 3 e 6ºC (Figu- Figura 1.…”

Section: Primeiro Experimentounclassified

Alterações anatômicas e físico-químicas associadas ao armazenamento refrigerado de pêssegos 'Aurora-1' e 'Dourado-2 '

Bron¹,

Jacomino²,

Appezzato‐da‐Glória³

2002

Pesq. agropec. bras.

View full text Add to dashboard Cite

(2)Resumo -O presente trabalho objetivou avaliar as características anatômicas e físico-químicas de pêssegos (Prunus persica (L.) Batsch) 'Aurora-1' e 'Dourado-2', armazenados em diferentes temperaturas e períodos. No primeiro experimento, os frutos foram armazenados a 0, 3 e 6ºC por 14, 21, 28 e 35 dias (mais dois dias de simulação à comercialização, sob 25ºC). No segundo experimento, os frutos foram armazenados a 0 e 3ºC por 7, 14, 21, 28 e 35 dias (mais dois dias de simulação à comercialização, sob 25ºC). O delineamento experimental empregado foi inteiramente ao acaso, em esquema fatorial, com quatro repetições em parcelas de seis frutos. Pêssegos 'Dourado-2', após sete dias de armazenamento a 3ºC ou 14 dias de armazenamento a 0ºC, apresentaram lanosidade caracterizada pela queda brusca na firmeza e pouca sucosidade. Os sintomas no mesocarpo foram caracterizados pelo afastamento das paredes de células adjacentes e acúmulo de substâncias pécticas no interior das células e dos espaços intercelulares. Pêssegos 'Aurora-1' sofreram redução na firmeza sem comprometer a qualidade dos frutos, podendo ser conservados por até 35 dias a 0 e 3ºC; mesmo aos 35 dias de armazenamento, o mesocarpo não apresentou alterações típicas da lanosidade. Aos 35 dias de armazenamento a 6ºC, os frutos de ambas cultivares estavam sobremaduros.Termos para indexação: Prunus persica, propriedade físico-química, anatomia vegetal, conservação de alimento, distúrbio fisiológico, lanosidade. Anatomical and physico-chemical alterations associated with cold storage of 'Aurora-1' and 'Dourado-2' peachesAbstract -The objective of the present study was to evaluate the anatomical and physico-chemical characteristics of 'Aurora-1' and 'Dourado-2' peaches (Prunus persica (L.) Batsch) stored at different temperatures and periods. In the first experiment, fruits were stored at 0, 3 and 6ºC for 14, 21, 28 and 35 days (more two days of simulated commercialization period at 25ºC). In the second experiment, fruits were stored at 0 and 3ºC for 7, 14, 21, 28 and 35 days (more two days at 25ºC of simulated commercialization period). The experiment was a factorial with a completely randomized design with four replicates with six fruit parcels. 'Dourado-2' peaches after seven days of storage at 3ºC or 14 days of storage at 0ºC showed woolliness characterized by a sharp decrease in firmness and low juice content. The mesocarp symptoms were characterized by a separation of cell walls, pectin accumulation into the cells and intercellular spaces. 'Aurora-1' peaches lost firmness without compromising fruit quality; they could be conserved for up to 35 days at 0 or 3ºC; even at 35 days of storage, mesocarp did not present typical alterations of woolliness. At 35 days of storage at 6ºC, the fruits of both cultivars were overripe.

show abstract

“…L'accumulation de l'acide malique, assez bien corrélée avec l'accroissement du poids frais des fruits traduit en fait une certaine stabilité de sa concentration au cours du temps alors que celle de l'acide citrique diminue fortement dans la dernière phase de la maturation (résultats non montrés). Ces résultats sont en accord avec de nombreux travaux (Li et Woodroof 1968 ;Souty et André 1975 ;Meredith et al 1989 ;Chapman et Horvat 1990). L'augmentation du malique, nettement différenciée avec la quantité d'assimilats disponible, peut résulter de sa synthèse dans les feuilles, et de son transport vers les fruits.…”

Section: Evolution Des Sucres Et Des Acides Pendant La Croissance Et unclassified

“…Ces courbes rappellent celles de Chapman et al (1991) ces auteurs ont montré qu'il existait deux maxima pour le rapport de ces deux acides, l'un dans les premiers stades du développement du fruit (à un stade plus précoce que le début de cette expérimentation), et un second For personal use only. correspondant à la maturité physiologique des fruits (Chapman et Horvat 1990). Les courbes obtenues avec Suncrest ne montrent ce deuxième maximum que dans les fruits très bien (t30), ou normalement (t18), alimentés elles indiquent que les fruits t6 sont en retard par rapport aux deux autres, et confirment les observations provenant des courbes du dégagement éthylénique ( figure 1C).…”

Section: Evolution Des Sucres Et Des Acides Pendant La Croissance Et unclassified

Influence de la fourniture en assimilats sur la maturation et la qualité de la pêche (Prunus persica L. 'Suncrest')

Souty¹,

Génard²,

Reich³

et al. 1999

Can. J. Plant Sci.

View full text Add to dashboard Cite

Souty, M., Génard, M., Reich, M. et Albagnac, G. 1999. Influence de la fourniture en assimilats sur la maturation et la qualité de la pêche (Prunus persica L. 'Suncrest'). Can. J. Plant Sci. 79: 259-268. La maturation et la qualité sensorielle chez la pêche cv Suncrest sont étudiées en relation avec la fourniture en assimilats. La croissance des fruits placés en conditions contrastées d'alimentation carbonée (nombre de feuilles par fruit respectivement de 6, 18 et 30) est dépendante du traitement puisqu'à maturité leur poids est respectivement de 75, 140 et 180 g. L'activité métabolique (consommation d'oxygène), sensiblement identique au début pour tous les fruits, se différencie selon les traitements au cours de la maturation. Le déclenchement de l'émission éthylénique se produit plus tôt chez les fruits bien nourris que chez ceux en conditions de stress, et l'intensité du dégagement est fortement dépendante de la quantité d'assimilats. Glucose, fructose et surtout saccharose s'accumulent beaucoup plus lentement chez les fruits en conditions de faible alimentation (6 feuilles/fruit) que chez les autres. Le métabolisme des acides malique et citrique est dépendant du nombre de feuilles par fruit. Les quantités d'acides quinique et shikimique sont d'autant plus basses que le nombre de feuilles par fruit est réduit. Mots clés:Pêche, maturation, qualité, assimilats, métabolisme, sucres, acides Souty, M., Génard, M., Reich, M. et Albagnac, G. 1999. Effect of assimilate supply on peach fruit maturation and quality. Can. J. Plant Sci. 79: 259-268. Maturity and sensory evaluation of peach (cv. Suncrest) fruits were evaluated in response to three leaf:fruit ratios, 6, 18 and 30, respectively. Fruit growth rates increased with increasing leaf:fruit ratios so that, at maturity, fruit weights of 75, 140 and 180 g were obtained from the three treatments, respectively. Metabolic activity (oxygen consumption) although indifferent between treatments when fruits were immature, segregated according to leaf:fruit ratios as fruits matured. Autocatalytic production of ethylene was delayed in fruits suffering from nutritional stress and the intensity of ethylene production was also dependent on assimilate supply. Sugars, especially sucrose, accumulated at slower rates when assimilate supply was lowest, i.e. six leaves per fruit. Malic and citric acids metabolisms were influenced by the leaves:fruit ratios. Quinic and shikimic acid levels were reduced according to the treatments.

show abstract

Changes in nonvolatile acids, sugars, pectin and sugar composition of pectin during peach (Cv. Monroe) maturation

Cited by 66 publications

References 8 publications

Chemical evaluation and effect of bagging new peach varieties introduced in southern Minas Gerais - Brazil

Chemical evaluation and effect of bagging new peach varieties introduced in southern Minas Gerais - Brazil

Alterações anatômicas e físico-químicas associadas ao armazenamento refrigerado de pêssegos 'Aurora-1' e 'Dourado-2 '

Influence de la fourniture en assimilats sur la maturation et la qualité de la pêche (Prunus persica L. 'Suncrest')

Contact Info

Product

Resources

About