Soluble Sugar, Organic Acid and Phenolic Composition and Flavor Evaluation of Plum Fruits

Overview

Journal Food Chem X

Date 2024 Sep 19

PMID 39296481

Authors

Qiao Xiao

Shiyuan Ye

Hao Wang

Shanshan Xing

Wenli Zhu

Haonan Zhang

Jiawei Zhu

Changbing Pu

Dongqi Zhao

Qiong Zhou

Jin Wang

Lijin Lin

Dong Liang

Xiulan Lv

Affiliations

Soon will be listed here.

Abstract

Plums ( and ) are prevalent in southwestern China, and have attracted interest owing to their delectable taste and exceptional nutritional properties. Therefore, this study aimed to investigate the nutritional and flavor properties of plum to improve its nutritional utilization. Specifically, we determined the soluble sugars, organic acids, and phenolic components in 86 accessions using high-performance liquid chromatography. Notably, glucose, fructose, malic, and quinic acids were the predominant sweetness and acidity in plums, with sucrose contributing more to the sweetness of the flesh than the peel. Moreover, The peel contains 5.5 fold more phenolics than flesh, epicatechin, gallic acid, and proanthocyanidins C1 and B2 were the primary sources of astringency. Correlation and principal component analyses showed eight core factors for plum flavor rating, and a specific rating criterion was established. Conclusively, these findings provide information on the integrated flavor evaluation criteria and for enhancing optimal breeding of plums.

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