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Evaluation of sugar and organic acid composition and their levels in highbush blueberries from two regions of China

文献类型： 外文期刊

作者： Zhang Jia 1 ; Nie Ji-yu 1 ; Li Jing 1 ; Zhang Hui 1 ; Li Ye 1 ; Farooc, Saqib 1 ; Bacha, Syed Asim Shah 1 ; Wang Jie 3 ;

作者机构： 1.Chinese Acad Agr Sci, Minist Agr & Rural Affairs, Lab Qual & Safety Risk Assessment Fruit Xingcheng, Inst Pomol, Xingcheng 125100, Peoples R China

2.Qingdao Agr Univ, Coll Hort, Qingdao 266109, Peoples R China

3.Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100081, Peoples R China

关键词： blueberry; sugar; organic acid; level; evaluation

期刊名称：JOURNAL OF INTEGRATIVE AGRICULTURE （ 影响因子：2.848； 五年影响因子：2.979 ）

ISSN： 2095-3119

年卷期： 2020 年 19 卷 9 期

页码：

收录情况： SCI

摘要： Sweet and sour are the most important taste of blueberries, and they are produced by sugar and acid, respectively. Their contributions to the taste depend not only on the levels of sugar and acid, but also on the types and relative proportions of sugar and acid. Therefore, it is very important to evaluate the composition and levels of sugar and acid in blueberries. Regional differences and variety diversity also affect the sugar and acid characteristics of fruits. Therefore, this study selected two main producing regions in northern China (Weihai and Yingkou) to examine the sugar and acid characteristics of 11 common blueberry cultivars. The indexes measured included soluble sugars, organic acids, soluble solid content and titratable acidity. The results showed that glucose and fructose were the major sugars, and citric acid and quinic acid were the major organic acids. Correlation analysis showed that glucose, fructose, and sucrose were positively correlated with total sugar content; the citric acid content was positively correlated with the titratable acidity and total organic acids. Titratable acidity, glucose, fructose, sucrose, total sugar content, citric acid, shikimic acid and total acid content of the blueberries varied significantly between regions (P<0.05). In general, compared with Weihai blueberries, Yingkou blueberries had higher sugar content and lower acid content. The results of this study may provide useful references for the evaluation of sweet and sour flavors and cultivar selection of blueberries.

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