Developmental changes of carbohydrates, organic acids, amino acids, and phenolic compounds in ‘Honeycrisp’ apple flesh

Development and optimization of a HPLC-RI method for the determination of major sugars in apple juice and evaluation of the effect of the ripening stage

“…The results of the levels of sugars in the depectinized apple juice of Fuji Suprem and Lis Gala are shown in Table 4. Hecke et al (2006) determined the sugar content of 18 different cultivars of apples, and, like Zhang et al (2010), they found that the major sugars present in apples are sucrose and D-fructose, corroborating the results determined in the present study.…”

“…It was also found that in addition to an increase et al, 1999). According to Zhang et al (2010), the accumulation of sugars occurs throughout the development of the fruit and continues until the time of harvest. During growth and fruit maturation period, the starch degrades (considered to be a form of temporary storage of sugars) into soluble sugars, acids, and parietal components accompanied by a high accumulation of water.…”

“…Among the components determined using HPLC are carbohydrates (Chávez-Servín et al, 2004;Muir et al, 2009), organic acids (Chinnici et al, 2005Lima et al, 2010), lipids (Puoci et al, 2008), vitamins (Speek et al, 1986;Rodriguez et al, 2012), colorants (Vidotti, et al, 2006;Ma et al, 2006), amino acids and peptides (Zhang et al, 2010;Garai-Ibade et al, 2012), mycotoxins (Kawashima & Soares,maintained at 80 °C and the detector at 50 °C. Sample detection was performed by comparing retention times standards.…”

Biochemistry of apple aroma: A review

“…The most important amino acids for the biosynthesis of volatile compounds in apples are GD (14) GS (14) MG (53) G R ( 45) FJ ( (76,77). The concentration of most amino acids decreases with the maturation of apples (78)(79)(80)(81) due to the synthesis and metabolism of proteins (78). During storage, an initial reduction in the content of amino acids occurs, without signifi cant change aft erwards (78).…”

Different Citrus rootstocks present high dissimilarities in their antioxidant activity and vitamins content according to the ripening stage

“…But the kind of pattern used can influence the chemical composition and the antioxidant activity of the fruit (Sanchez-Rodriguez et al, 2012). On the other hand, the ripening stage might also exert important effects over the chemical composition and the antioxidant activity (Nuncio-Jauregui et al, 2014;Zhang et al, 2010).…”