Sugars and organic acids components of different provenances Choerospondias axillaries fruit

Yang Gao, Cheng Kun Jiang, Yu Cauo Zhao, Chun Feng Xia, Chao Nan Kan, Nan Heng Wu, Fei Ding and Yi Ping Zou
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Yang Gao: School of Chemical and Biological Engineering, Yichun University, Yichun, Jiangxi province, P. R. China
Cheng Kun Jiang: School of Chemical and Biological Engineering, Yichun University, Yichun, Jiangxi province, P. R. China
Yu Cauo Zhao: School of Chemical and Biological Engineering, Yichun University, Yichun, Jiangxi province, P. R. China
Chun Feng Xia: School of Chemical and Biological Engineering, Yichun University, Yichun, Jiangxi province, P. R. China
Chao Nan Kan: School of Life Science, Resources and Environment, Yichun University, Yichun, P. R. China
Nan Heng Wu: Choerospondias axillaris Institute, Jiangxi Agricultural University, Nanchang. P. R. China
Fei Ding: Choerospondias axillaris Institute, Jiangxi Agricultural University, Nanchang. P. R. China
Yi Ping Zou: School of Chemical and Biological Engineering, Yichun University, Yichun, Jiangxi province, P. R. China

Horticultural Science, 2024, vol. 51, issue 3, 228-237

Abstract: Choerospondias axillaries (CA) is an important fast-growing afforestation tree species in southern China, and its fruit has medicinal and edible value. High performance liquid chromatography was used to determine the composition and content of sugar and acid in CA fruits from different provenances, and cluster analysis was conducted on different provenances. The results showed that the total sugar content of CA fruit ranged from 49.31 to 139.41 mg/g, with sucrose accounting for the highest proportion of total sugar, followed by glucose, and fructose was the lowest. The total acid content of CA fruit ranged from 47.97 to 82.81 mg/g, with citric acid accounting for 67.09% of the total acid, followed by ascorbic acid, quinic acid, tartaric acid, and malic acid. Cluster analysis was conducted on 20 CA fruits, which were divided into 4 categories. It was recommended to develop N19 fruit had the highest content of sucrose and glucose, and the highest sweetness value, sugar-acid ratio and sweet-acid ratio. It can be suggested to be developed as a high-sugar fresh food source. N02 fruit with high sugar and high acid content can be used as a raw material for fruit cake processing. This result provides an important reference for the quality evaluation and rational development and utilization of CA.

Keywords: Choerospondias axillaris; provenances; soluble sugars; organic acids; cluster analysis (search for similar items in EconPapers)
Date: 2024
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DOI: 10.17221/128/2023-HORTSCI

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