INVESTIGADORES
ARENA Miriam Elizabeth
artículos
Título:
Berberis buxifolia fruit growth and ripening: evolution in carbohydrate and organic acid contents
Autor/es:
M ARENA; A ZULETA; L DYNER; D CONSTENLA; M CECI; N CURVETTO
Revista:
SCIENTIA HORTICULTURAE
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Lugar: Amsterdam; Año: 2013 vol. 158 p. 52 - 58
ISSN:
0304-4238
Resumen:
Evolution in the contents of carbohydrates and organic acids of Berberis buxifolia fruits during the growth
and ripening in different growing seasons (2004/05, 2005/06 and 2007/08), and their correlations with
physicochemical variables are presented. Glucose and fructose contents increased during the fruiting
period reaching maximum values between 98 and 126 days from full flower phase (DFFP). Insoluble
and soluble dietary fiber contents attained maximum values between 56 and 70 DFFP, to then decrease
toward the end of ripening, although soluble dietary fiber during 2005/06 presented a peak later. Citric
and malic acid contents increased during the fruiting period being maximum between 56 and 70 DFFP,
to then decrease toward the end of ripening, although citric acid content during 2007/08 stayed constant
from 70 DFFP. Oxalic and tartaric acid contents were maximal between 42 and 70 DFFP; to then decrease
toward the end of the fruiting period. According to the obtained results, B. buxifolia fruits can be considered
as fruits rich in carbohydrates. Contents of carbohydrates and organic acids during the fruit growth and
ripening varied with the specific compound or group considered, i.e., soluble sugars, fibers or organic acid
type and might correlate with features of quality of fruit including weight, firmness and color, soluble
solids and total titratable acidity, which are responsible for the astringency, texture, taste and color of
the fruits.Berberis buxifolia fruits during the growth
and ripening in different growing seasons (2004/05, 2005/06 and 2007/08), and their correlations with
physicochemical variables are presented. Glucose and fructose contents increased during the fruiting
period reaching maximum values between 98 and 126 days from full flower phase (DFFP). Insoluble
and soluble dietary fiber contents attained maximum values between 56 and 70 DFFP, to then decrease
toward the end of ripening, although soluble dietary fiber during 2005/06 presented a peak later. Citric
and malic acid contents increased during the fruiting period being maximum between 56 and 70 DFFP,
to then decrease toward the end of ripening, although citric acid content during 2007/08 stayed constant
from 70 DFFP. Oxalic and tartaric acid contents were maximal between 42 and 70 DFFP; to then decrease
toward the end of the fruiting period. According to the obtained results, B. buxifolia fruits can be considered
as fruits rich in carbohydrates. Contents of carbohydrates and organic acids during the fruit growth and
ripening varied with the specific compound or group considered, i.e., soluble sugars, fibers or organic acid
type and might correlate with features of quality of fruit including weight, firmness and color, soluble
solids and total titratable acidity, which are responsible for the astringency, texture, taste and color of
the fruits.DFFP). Insoluble
and soluble dietary fiber contents attained maximum values between 56 and 70 DFFP, to then decrease
toward the end of ripening, although soluble dietary fiber during 2005/06 presented a peak later. Citric
and malic acid contents increased during the fruiting period being maximum between 56 and 70 DFFP,
to then decrease toward the end of ripening, although citric acid content during 2007/08 stayed constant
from 70 DFFP. Oxalic and tartaric acid contents were maximal between 42 and 70 DFFP; to then decrease
toward the end of the fruiting period. According to the obtained results, B. buxifolia fruits can be considered
as fruits rich in carbohydrates. Contents of carbohydrates and organic acids during the fruit growth and
ripening varied with the specific compound or group considered, i.e., soluble sugars, fibers or organic acid
type and might correlate with features of quality of fruit including weight, firmness and color, soluble
solids and total titratable acidity, which are responsible for the astringency, texture, taste and color of
the fruits.DFFP, to then decrease
toward the end of ripening, although soluble dietary fiber during 2005/06 presented a peak later. Citric
and malic acid contents increased during the fruiting period being maximum between 56 and 70 DFFP,
to then decrease toward the end of ripening, although citric acid content during 2007/08 stayed constant
from 70 DFFP. Oxalic and tartaric acid contents were maximal between 42 and 70 DFFP; to then decrease
toward the end of the fruiting period. According to the obtained results, B. buxifolia fruits can be considered
as fruits rich in carbohydrates. Contents of carbohydrates and organic acids during the fruit growth and
ripening varied with the specific compound or group considered, i.e., soluble sugars, fibers or organic acid
type and might correlate with features of quality of fruit including weight, firmness and color, soluble
solids and total titratable acidity, which are responsible for the astringency, texture, taste and color of
the fruits.DFFP,
to then decrease toward the end of ripening, although citric acid content during 2007/08 stayed constant
from 70 DFFP. Oxalic and tartaric acid contents were maximal between 42 and 70 DFFP; to then decrease
toward the end of the fruiting period. According to the obtained results, B. buxifolia fruits can be considered
as fruits rich in carbohydrates. Contents of carbohydrates and organic acids during the fruit growth and
ripening varied with the specific compound or group considered, i.e., soluble sugars, fibers or organic acid
type and might correlate with features of quality of fruit including weight, firmness and color, soluble
solids and total titratable acidity, which are responsible for the astringency, texture, taste and color of
the fruits.DFFP. Oxalic and tartaric acid contents were maximal between 42 and 70 DFFP; to then decrease
toward the end of the fruiting period. According to the obtained results, B. buxifolia fruits can be considered
as fruits rich in carbohydrates. Contents of carbohydrates and organic acids during the fruit growth and
ripening varied with the specific compound or group considered, i.e., soluble sugars, fibers or organic acid
type and might correlate with features of quality of fruit including weight, firmness and color, soluble
solids and total titratable acidity, which are responsible for the astringency, texture, taste and color of
the fruits.B. buxifolia fruits can be considered
as fruits rich in carbohydrates. Contents of carbohydrates and organic acids during the fruit growth and
ripening varied with the specific compound or group considered, i.e., soluble sugars, fibers or organic acid
type and might correlate with features of quality of fruit including weight, firmness and color, soluble
solids and total titratable acidity, which are responsible for the astringency, texture, taste and color of
the fruits.