Compositional Variation in Sugars and Organic Acids at Different Maturity Stages in Selected Small Fruits from Pakistan

International Journal of Molecular Sciences

Tahir Mahmood²  Farooq Anwar²  Mateen Abbas³  Mary C. Boyce¹ 

[1] School of Natural Sciences, Edith Cowan University, Perth, Western Australia 6027, Australia; E-Mail:;Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad-38040, Pakistan; E-Mail:;Quality Operation Laboratory (QOL), University of Veterinary and Animal Sciences (UVAS), Lahore 54000, Pakistan; E-Mail:

关键词: berries;    mulberry;    sweet cherry;    fruit composition;    fruit maturity;    HPLC;   

DOI  :  10.3390/ijms13021380

来源: mdpi

【 摘 要 】

Selected soluble sugars and organic acids were analyzed in strawberry, sweet cherry, and mulberry fruits at different ripening stages by HPLC. The amounts of fructose, glucose and sucrose were found to be: strawberry (1.79–2.86, 1.79–2.25 and 0.01–0.25 g/100 g FW), sweet cherry (0.76–2.35, 0.22–3.39 and 0.03–0.13 g/100 g) and mulberry (3.07–9.41, 1.53–4.95 and 0.01–0.25 g/100 g) at un-ripened to fully-ripened stages, respectively. The strawberry, sweet cherry and mulberry mainly contained tartaric, citric and ascorbic acids in the range of 16–55, 70–1934 and 11–132 mg/100 g; 2–8, 2–10 and 10–17 mg/100 g; 2–118, 139–987 and 2–305 mg/100 g at un-ripened to fully-ripened stages, respectively. Fructose and glucose were established to be the major sugars in all the tested fruit while citric and ascorbic acid were the predominant organic acids in strawberry and mulberry while tartaric acid was mainly present in sweet cherry. The tested fruits mostly showed an increase in the concentration of sugars and organic acids with ripening.

【 授权许可】

CC BY   
© 2012 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland.