title: Changes in sugars and organic acids in wolfberry (Lycium barbarum L.) fruit during development and maturation.
abstract: Wolfberry (Lycium barbarum L.) fruits of three cultivars ('Damaye', 'Baihua' and 'Ningqi No.1') were harvested at five different ripening stages and evaluated for sugars and organic acids. Fructose, glucose and total sugar contents increased continually through development and reached their maxima at 34 days after full bloom (DAF). Fructose and glucose were the predominant sugars at maturity, while sucrose content had reduced by maturity. L.barbarum polysaccharides (LBP) content was in the range of 13.03-76.86 mg g(-1)FW during ripening, with a maximum at 20DAF. Citric, tartaric and quinic acids were the main organic acid components during development, and their levels followed similar trends: the highest contents were at 30, 14 and 20DAF, respectively. The significant correlations of fructose and total sugar contents with LBP content during fruit development indicated that they played a key role in LBP accumulation.
authors.affiliation: National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, PR China; National Wolfberry Engineering Research Center, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, PR China.
authors.forename: Jianhua
authors.initials: J
authors.lastname: Zhao
authors.affiliation: Desertification Control Research Institute, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, PR China.
authors.forename: Haoxia
authors.initials: H
authors.lastname: Li
authors.affiliation: College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, PR China.
authors.forename: Wanpeng
authors.initials: W
authors.lastname: Xi
authors.affiliation: National Wolfberry Engineering Research Center, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, PR China.
authors.forename: Wei
authors.initials: W
authors.lastname: An
authors.affiliation: College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, PR China.
authors.forename: Linlin
authors.initials: L
authors.lastname: Niu
authors.affiliation: National Wolfberry Engineering Research Center, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, PR China.
authors.forename: Youlong
authors.initials: Y
authors.lastname: Cao
authors.affiliation: National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, PR China. Electronic address: zhaojianhua0943@163.com.
authors.forename: Huafang
authors.initials: H
authors.lastname: Wang
authors.affiliation: National Wolfberry Engineering Research Center, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, PR China.
authors.forename: Yajun
authors.initials: Y
authors.lastname: Wang
authors.affiliation: National Wolfberry Engineering Research Center, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, PR China.
authors.forename: Yue
authors.initials: Y
authors.lastname: Yin
mesh_terms: D002241:Carbohydrates / Q000032:analysis*; D002264:Carboxylic Acids / Q000032:analysis*; D019343:Citric Acid / Q000032:analysis; D005632:Fructose / Q000032:analysis; D005638:Fruit / Q000737:chemistry* / Q000254:growth & development; D005947:Glucose / Q000032:analysis; D032305:Lycium / Q000737:chemistry* / Q000254:growth & development; D011134:Polysaccharides / Q000032:analysis; D011801:Quinic Acid / Q000032:analysis; D013395:Sucrose / Q000032:analysis; D013644:Tartrates / Q000032:analysis
chemical_list: D002241:Carbohydrates; D002264:Carboxylic Acids; D011134:Polysaccharides; D013644:Tartrates; D011801:Quinic Acid; D019343:Citric Acid; D005632:Fructose; D013395:Sucrose; D005947:Glucose; C029768:tartaric acid
keywords: Lycium barbarum L.; Organic acids; Quality; Ripening; Sugars