Articles
CHANGES IN ORGANIC ACIDS OF FRUITS AFTER DIFFERENT TREATMENTS
Article number
368_31
Pages
251 – 261
Language
Abstract
The content and composition of organic acids in apples (Malus domestica Borkh., cultivars Gloster, Mutsu, Starting), and apricots (Prunus armeniaca L., cvs.
Ceglédi bíborkajszi, Csongrádi kajszi, Gönci Magyar kajszi, Nagykõrösi óriás) were studied by high pressure liquid chromatography (HPLC) as a function of different radiation doses (apple: 0, 0.5, 1, 2 and 5 kGy; apricot: 0, 0.15, 0.30, 0.60, 1, 2.5 kGy) and storage time.
The radiosensitivity of organic acid solutions was investigated.
Ceglédi bíborkajszi, Csongrádi kajszi, Gönci Magyar kajszi, Nagykõrösi óriás) were studied by high pressure liquid chromatography (HPLC) as a function of different radiation doses (apple: 0, 0.5, 1, 2 and 5 kGy; apricot: 0, 0.15, 0.30, 0.60, 1, 2.5 kGy) and storage time.
The radiosensitivity of organic acid solutions was investigated.
Malic-, ascorbic-, citric- and succinic acids were found in the different extracts, depending on the fruits.
The amount of malic- and ascorbic acids decreased as a function of storage time and with the increasing radiation doses.
The content of succinic and citric acids in general increased during storage.
Calcium promotes the preservation of malic and ascorbic acids in apples.
The treatments resulted in similar tendencies in acid content of all species, however differences of importance were observed between cultivars.
Authors
E. Kovács, G.A. Djedjro
Keywords
Online Articles (109)