Xiao Qiao, Ye Shiyuan, Wang Hao, Xing Shanshan, Zhu Wenli, Zhang Haonan, Zhu Jiawei, Pu Changbing, Zhao Dongqi, Zhou Qiong, Wang Jin, Lin Lijin, Liang Dong, Lv Xiulan
College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
Hanyuan County Agricultural and Rural Bureau, Ya'an 625000, China.
Food Chem X. 2024 Aug 31;24:101790. doi: 10.1016/j.fochx.2024.101790. eCollection 2024 Dec 30.
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.
李（和）在中国西南部广泛分布，因其美味的口感和卓越的营养特性而备受关注。因此，本研究旨在探究李的营养和风味特性，以提高其营养利用率。具体而言，我们使用高效液相色谱法测定了86份种质中的可溶性糖、有机酸和酚类成分。值得注意的是，葡萄糖、果糖、苹果酸和奎尼酸是李中主要的甜味和酸味成分，蔗糖对果肉甜度的贡献大于果皮。此外，果皮中的酚类物质含量比果肉多5.5倍，表儿茶素、没食子酸以及原花青素C1和B2是涩味的主要来源。相关性分析和主成分分析显示了李风味评级的八个核心因素，并建立了具体的评级标准。总之，这些研究结果为李的综合风味评价标准及优化育种提供了信息。
