Chemical changes during the development and ripening of the fruit of Cucumis melo (cv Makdimon)
Chemical changes during the development and ripening of the fruit of Cucumis melo (cv Makdimon)
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DOI：
10.1021/jf9503568
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发表时间：
1996-01-01
影响因子：
6.1
通讯作者：
Leach, DN
中科院分区：
文献类型：
--
作者：
Wang, YM;Wyllie, SG;Leach, DN
研究了甜瓜（Cucumis melo L. Reticulatis group cv）果实发育成熟过程中香气挥发物、游离氨基酸、糖、主要酸和可溶性矿物质的变化。Makdimon。在未成熟果实中，乙酸乙酯是最丰富的挥发物，而乙醇是主要的挥发物。随着果实成熟过程的进行，大部分游离氨基酸的浓度呈增加趋势。蔗糖虽然在未成熟果实中不存在，但在成熟过程中表现出急剧增加，成为成熟果实中主要的碳水化合物成分。总可溶性固形物在成熟过程中的变化与pH、某些氨基酸、钠、钾元素的变化密切相关。蔗糖浓度已被证明是一个重要的水果品质指标，因此这些进一步的相关性表明，其中一些参数可能是食用品质的重要决定因素。
Changes in the aroma volatiles, free amino acids, sugars, principal acids, and soluble minerals were studied during the development and ripening of the fruit of Cucumis melo L. Reticulatis group cv. Makdimon. Ethyl acetate was the most abundant volatile produced during the final growth stage, but ethanol was the major volatile found in immature fruit. Most of the free amino acids exhibited increases in concentration as the fruit underwent the ripening process. Sucrose, although absent in immature fruit, showed a dramatic increase during ripening to become the major carbohydrate constituent in the ripe fruit. The changes in total soluble solids during ripening showed close correlation with those found for pH, certain amino acids, and the elements sodium and potassium. Sucrose concentration has been shown to be an important fruit quality indicator, so these further correlations suggest that some of these parameters may be significant additional determinants of eating quality.