title: The Changes in Color, Soluble Sugars, Organic Acids, Anthocyanins and Aroma Components in "Starkrimson" during the Ripening Period in China.
abstract: "Starkrimson" is a traditional apple cultivar that was developed a long time ago and was widely cultivated in the arid region of the northern Wei River of China. However, little information regarding the quality characteristics of "Starkrimson" fruit has been reported in this area. To elucidate these characteristics, the color, soluble sugars, organic acids, anthocyanins and aroma components were measured during the ripening period through the use of high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS). The results indicated that the changes in anthocyanin contents took place later than the changes in the Commission International Eclairage (CIE) parameters. Meanwhile, cyanidin 3-galactoside (cy3-gal), fructose, sucrose, glucose and malic acid were the primary organic compounds, and 1-butanol-2-methyl-acetate, 2-hexenal and 1-hexanol were the most abundant aroma components in the skin. Furthermore, rapidly changing soluble sugars and organic acid synchronization took place in the early ripening period, while rapidly changing aroma components occurred later, on the basis of fresh weight. This result suggested that the production of aroma components might be a useful index of apple maturity.
authors.affiliation: College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China. yulianliu@126.com.|College of Resources and Environmental Sciences, Gansu Agricultural University, Lanzhou 730070, China. yulianliu@126.com.
authors.forename: Yulian
authors.initials: Y
authors.lastname: Liu
authors.affiliation: College of Resources and Environmental Sciences, Gansu Agricultural University, Lanzhou 730070, China. chennl@gsau.edu.cn.
authors.forename: Nianlai
authors.initials: N
authors.lastname: Chen
authors.affiliation: College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China. mazohu@163.com.
authors.forename: Zonghuan
authors.initials: Z
authors.lastname: Ma
authors.affiliation: Sichuan Kaijiang Middle School, Dazhou 626350, China. aprol_cf@163.com.
authors.forename: Fei
authors.initials: F
authors.lastname: Che
authors.affiliation: College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China. maojuan@gsau.edu.cn.
authors.forename: Juan
authors.initials: J
authors.lastname: Mao
authors.affiliation: College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China. bhch@gsau.edu.cn.
authors.forename: Baihong
authors.initials: B
authors.lastname: Chen
mesh_terms: D000143:Acids / Q000737:chemistry*; D000447:Aldehydes / Q000737:chemistry; D000872:Anthocyanins / Q000737:chemistry; D002681:China; D003116:Color; D005421:Flavoring Agents / Q000737:chemistry* / Q000302:isolation & purification; D005632:Fructose / Q000737:chemistry; D005638:Fruit / Q000737:chemistry*; D005697:Galactosides / Q000737:chemistry; D008401:Gas Chromatography-Mass Spectrometry; D005947:Glucose / Q000737:chemistry; D000441:Hexanols; D008293:Malates / Q000737:chemistry; D027845:Malus / Q000737:chemistry* / Q000254:growth & development; D012903:Smell; D013395:Sucrose / Q000737:chemistry
chemical_list: D000143:Acids; D000447:Aldehydes; D000872:Anthocyanins; D005421:Flavoring Agents; D005697:Galactosides; D000441:Hexanols; D008293:Malates; D005632:Fructose; C051750:2-hexenal; D013395:Sucrose; C036260:1-hexanol; C030298:malic acid; C546035:cyanidin 3-galactoside; D005947:Glucose
keywords: anthocyanin; apple; color; organic acid; soluble sugar