1993
DOI: 10.1111/j.1365-2621.1993.tb04343.x
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Organic Acid Changes During Ripening of Processing Peaches

Abstract: Organic acids and their changes during peach (I'rum4.s persica L. Batsch) fruit ripening were quantified by HPLC for clingstone cultivars, 'Babygold 5' and 'Babygold 7', and a freestone cultivar, 'Cresthaven'. At full maturity, 'Babygold 5' and 'Babygold 7' had about 60% malic, 20% citric and 19% quinic acid; whereas 'Cresthaven' had similar amounts of all three organic acids (37, 3.5 and 28%, respectively). During fruit ripening, 'Babygold 5' and 'Babygold 7' increased in malic acid and decreased in citric an… Show more

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Cited by 33 publications
(23 citation statements)
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“…The relative amounts and the presence/ absence of each compound have been considered useful in taxonomic studies (Coppola & Starr, 1986;Silva, Andrade, Mendes, Seabra, & Ferreira, 2002;Valentão et al, 2005a), for the determination of percent fruit content in fruit derivatives (Silva et al, 2002) and also to evaluate food processing (Silva et al, 2004a;Valentão et al, 2005b;Wang, Gonzalez, Gbur, & Aseiage, 1993). Additionally, organic acids may have a protective role against various diseases due to their antioxidant activity (Silva et al, 2004b).…”
Section: Introductionmentioning
confidence: 99%
“…The relative amounts and the presence/ absence of each compound have been considered useful in taxonomic studies (Coppola & Starr, 1986;Silva, Andrade, Mendes, Seabra, & Ferreira, 2002;Valentão et al, 2005a), for the determination of percent fruit content in fruit derivatives (Silva et al, 2002) and also to evaluate food processing (Silva et al, 2004a;Valentão et al, 2005b;Wang, Gonzalez, Gbur, & Aseiage, 1993). Additionally, organic acids may have a protective role against various diseases due to their antioxidant activity (Silva et al, 2004b).…”
Section: Introductionmentioning
confidence: 99%
“…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 . The contents found in this work are similar to those reported in the literature, which does not include studies with Brazilian peaches.…”
Section: Organic Acidsmentioning
confidence: 99%
“…Such compounds include phenols, carotenoids and Vitamins C and E, which present antioxidant activity (CANTÍN; MORENO; GOGORCENA, 2009). According to Lima et al (2011), the antioxidant activity of phenolic compounds in living organisms depends on the plant species, geographical origin and harvest time, and has the ability to inhibit and reduce damage in the cells caused by free radicals derived from cellular metabolism, which may lead to diseases such as cancer, neurodegenerative disorders, cardiovascular diseases and other chronic conditions (WANG et al, 1993).…”
Section: Introductionmentioning
confidence: 99%
“…Succinic acid content of 'Sweet Lemon" was 1.935 % and 'Interdonato' lemon was 0.09 %. Even though quantity of components in fruits are lower, combination of minör component with sugars, which are important for the sensory quality of raw and processed fruits (Wang et al, 1993).…”
Section: Resultsmentioning
confidence: 99%