Sorbitol and sugar composition of plum fruit during ripening (CROSBI ID 636910)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Sudar, Rezica ; Jurković, Zorica ; Dugalić, Krunoslav ; Tomac, Ivana ; Jurković, Vlatka ; Viljevac, Marija
engleski
Sorbitol and sugar composition of plum fruit during ripening
Sorbitol and sugar composition in fruits were investigated in 6 different plum cultivars during ripening. The fruits were harvested at different maturity stage in the experimental orchard of the Agricultural Institute Osijek. Sugars (glucose, fructose and sucrose) and sorbitol in fruits were identified and quantified by high performance liquid chromatography (HPLC). Significant differences were found between sucrose, glucose, fructose and sorbitol depending on harvest date and on cultivar. The amount of sorbitol and sugars in fruits significantly increased during maturation. The individual sugars, glucose and sucrose were the highest in all harvest stages. Glucose was the predominant sugar in one cultivar. Fructose content remained relatively low. Plums with high total sugar content had higher content of sorbitol. The discriminant analysis (LDA) showed that plum cultivars were clearly separated according to sorbitol and sugars composition in fruit.
Plum; cultivar; ripening; sorbitol; sugars
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Podaci o prilogu
1067-1071.
2011.
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objavljeno
Podaci o matičnoj publikaciji
46. hrvatski i 6. međunarodni simpozij agronoma
Pospišil, Milan
Zagreb: Agronomski fakultet Sveučilišta u Zagrebu
Podaci o skupu
46 hrvatski i 6 međunarodni simpozij agronoma
poster
14.02.2011-18.02.2011
Opatija, Hrvatska