THE NONVOLATILE ACID AND SUGAR COMPOSITION OF MAYHAW FRUITS (CRATAEGUS-AESTIVALIS, C-OPACA, C-RUFULA)

被引：13

作者：

CHAPMAN, GW

HORVAT, RJ

PAYNE, JA

机构：

[1] USDA, ARS, Richard B. Russell Agricultural Research Center, Food Quality Evaluation Research Unit, Athens, Georgia

[2] Usda, Ars Southeastern Fruit, Tree Nut Research Laboratory, Byron, Georgia, 31008

来源：

JOURNAL OF FOOD QUALITY | 1991年 / 14卷 / 05期

关键词：

D O I：

10.1111/j.1745-4557.1991.tb00083.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Nonvolatile acid and sugar compositions were determined in ten cultivars from three species of mayhaw fruits (Crataegus aestivalis, Walter, Torrey & Gray; C. opaca, Hook. & Arn.; C. rufula, Sarg). Fructose and glucose were the major sugars and malic acid was the principle nonvolatile acid found in these fruits. Citric acid, quinic acid, sorbitol, sucrose, xylose, and inositol were quantitated but were found in lesser amounts and succinic acid, arabinose, and galactose were trace components in all fruits. Pyruvic acid and tartaric acid were tentatively identified in most cultivars based on GC retention times. The nonvolatile acid and sugar composition among all mayhaw fruit species were very similar although one unnamed cultivar of C. aestivalis had much higher levels of fructose and glucose, and the cv. T. O. Superberry had higher levels of malic acid. Malic acid levels were found to be much higher in mayhaw fruits than the levels reported in other stone and pome fruits. Three cultivars of C. rufula grown under cultivation yielded mature fruit with almost identical nonvolatile acid and sugar composition.

引用

页码：435 / 439

页数：5

共 6 条

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