Effects of latitude and weather conditions on sugars, fruit acids and ascorbic acid in currant (Ribes sp.) cultivars
Effects of latitude and weather conditions on sugars, fruit acids and ascorbic acid in currant (Ribes sp.) cultivars
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DOI：
10.1002/jsfa.3682
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发表时间：
2009-09
影响因子：
4.1
通讯作者：
Jie Zheng;H. Kallio;Baoru Yang
中科院分区：
文献类型：
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作者：
Jie Zheng;H. Kallio;Baoru Yang
背景：糖、酸和维生素C是影响醋栗(Ribes sp.)感官和营养特性的重要成分。本研究首次系统地研究了生长纬度和气候条件对红、白、绿三个黑穗醋栗品种上述成分的影响。结果：红荷兰种的苹果酸含量较高，糖分含量较低，糖酸比低于绿种黑核桃品种Vertti和白色品种白荷兰。果糖(27-56g L−1汁)和葡萄糖(21-54g L−1)是所有醋栗样品中的主要糖，而蔗糖(7-20g L−1)仅在Vertti中存在。Vertti含有最多的抗坏血酸。芬兰南部的糖、苹果酸和糖酸比比北部高11-28%。Vertti的对应值在南部比北部低6-16%，但在白人荷兰语中没有发现差异。随着相对湿度的降低，所有品种的柠檬酸和总酸含量增加，而糖的含量在Vertti增加，而在白荷兰和红荷兰减少。在红荷兰，高温和辐射水平增加了糖的含量。结论：纬度和气候条件对黑穗醋栗品质参数的影响因品种而异。本研究为醋栗栽培及进一步的生理和酶学研究提供了重要的指导意义。版权所有(C)2009化学工业学会
BACKGROUND: Sugars, acids and vitamin C are essential components influencing the sensory and nutritional properties of currants (Ribes sp.). In this study the effects of growth latitude and weather conditions on these components in red, white and green currant cultivars were systematically investigated for the first time. RESULTS: Red Dutch (a red Ribes rubrum cultivar) contained more malic acid but fewer sugars and had a lower sugar/acid ratio than Vertti (a green Ribes nigrum cultivar) and White Dutch (a white R. rubrum cultivar). Fructose (27–56 g L−1 juice) and glucose (21–54 g L−1) were the major sugars in all currant samples, but sucrose (7–20 g L−1) was present only in Vertti. Vertti contained the most ascorbic acid. Sugars, malic acid and the sugar/acid ratio in Red Dutch were 11–28% higher in southern Finland than in northern Finland. The corresponding values in Vertti were 6–16% lower in the south than in the north, but no differences were found in White Dutch. As the relative humidity decreased, the amounts of citric acid and total acid increased in all cultivars, while the amount of sugars increased in Vertti but decreased in White Dutch and Red Dutch. In Red Dutch, high temperature and radiation levels increased the sugar content. CONCLUSION: The influence of latitude and weather conditions on qualitative parameters of currants varies with the cultivar. This study provides important guidance for currant cultivation and for further physiological and enzymological studies. Copyright © 2009 Society of Chemical Industry