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KMID : 0903619980390040408
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Journal of the Korean Society for Horticultural Science
1998 Volume.39 No. 4 p.408 ~ p.411
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Changes in Contents of Soluble Sugars , Organic Acids , and the Fruit Taste of Early Season Pear Cultivars during Maturation
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김명수/Kim, Myung Su
박세원/홍세진/신일섭/Park, Se Won/Hong, Se Jin/Shin, Il Sheop
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Abstract
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Major sugars (glucose, sorbitol, sucrose, and especially fructose) and acids (malic and citric acid) of early season oriental pears, including ´Chojuro´, ´Kosui´, and ´Shinsui´ fruits were analyzed by HPLC during maturation and at harvest. Pear fruits at harvest attained maximum soluble sugar contents of 5.4%, 12.9%, and 14.3% in ´Chojuro´, ´Kosui´, and ´Shinsui´, respectively. Sorbitol was the predominant sugar, accounting for almost 80% of the total sugars present in the early stages of growth, and decreased during fruit maturation after early-August. Fructose began to accumulate around late-July, and glucose and sucrose increased after early-August in 3 cultivars. Fructose content of ´Kosui´ and ´Shinsui´ of 60 ㎎·g^(-1)FW was three times higher than that of ´Chojuro of 20 ㎎·g^(-1)FW at harvest. Malic acid content in Kosui was about 30 ㎎·g^(-1)FW, which was two and four times higher than that of ´Chojuro´ and ´Shinsu´i at young fruitlet stage, respectively. Malic acid decreased during fruit maturation and citric acid maintained less than 1 ㎎·g^(-1)FW during fruit development. The contents of malic and citric acid were less than 3 ㎎·g^(-1)FW in all cultivars at harvest. Sweetness of oriental pear seemed to be caused by fructose which is almost a half of total soluble sugars in fruit. The eating quality of ´Kosui´ and ´Shinsui´ were better than ´Chojuro´. The better eating quality was due to higher contents of sugars. Weak sour taste of pear fruit might be resulted from lower content of two organic acids and from the lower sugar-acid ratio.
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