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ZHANG Ze-huang, SHI Huai, XU Jia-hui, Lin Qi-hua. Organic acid metabolism of wampee (Clausena lansium) fruits during ripening and low temperature storage[J]. Fujian Journal of Agricultural Sciences, 2006, 21(4): 375-378.
Citation:
ZHANG Ze-huang, SHI Huai, XU Jia-hui, Lin Qi-hua. Organic acid metabolism of wampee (Clausena lansium) fruits during ripening and low temperature storage[J]. Fujian Journal of Agricultural Sciences, 2006, 21(4): 375-378.
ZHANG Ze-huang, SHI Huai, XU Jia-hui, Lin Qi-hua. Organic acid metabolism of wampee (Clausena lansium) fruits during ripening and low temperature storage[J]. Fujian Journal of Agricultural Sciences, 2006, 21(4): 375-378.
Citation:
ZHANG Ze-huang, SHI Huai, XU Jia-hui, Lin Qi-hua. Organic acid metabolism of wampee (Clausena lansium) fruits during ripening and low temperature storage[J]. Fujian Journal of Agricultural Sciences, 2006, 21(4): 375-378.
The changes of organic acid contents in two wampee cultivars during fruits ripening and low temperature storage were investigated by HPLC.The results showed that there were citric acid,oxalic acid,malic acid,lactic acid,ascorbic acid etc in wampee fruits,the main organic acids were citric acid and oxalic acid.During the process of fruits ripening,the contents of citric acid and malic acid declined gradually but the contents of oxalic acid,ascorbic acid and lactic acid increased.The contents of total organic acids and all five organic acids really declined in low temperature storage process.The variation of citric acid was the key factor that resulted in the changes of organic acids contents in wampee fruits.
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