Accumulation characteristics of ascorbic acid, glutathione and organic acids in Huangguogan fruit

doi:10.3969/j.issn.1004-1524.2018.08.10

›› 2018, Vol. 30 ›› Issue (8): 1341-1348.DOI: 10.3969/j.issn.1004-1524.2018.08.10

• Horticultural Science • Previous Articles Next Articles

Accumulation characteristics of ascorbic acid, glutathione and organic acids in Huangguogan fruit

DAI Lin¹, XU Yuanyuan¹, XIONG Bo¹, HUANG Shengjia¹, SUN Guochao^1,2, WANG Zhihui^1,2,*

1. College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China;
2. Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China

Received:2017-10-31 Online:2018-08-25 Published:2018-08-28

Abstract

Abstract: To study the accumulation characteristics and correlation of ascorbic acid, glutathione and organic acids in Huangguogan fruit during fruit development, contents of ascorbic acid, glutathione and organic acids in Huangguogan fruit were measured. The results showed that AsA was the the main component of ascorbic acid and GSH was the main component of glutathione during the fruit development, their contents were 21.11-33.73 and 58.99-186.37 μmol·L^-1, respectively. Seven kinds of organic acids were detected in fruit, among which citric acid content was the highest, in the range of 641.10-4 192.85 mg·100g^-1 with the trend of “down-up-down”. The results of correlation analysis showed that the correlations of T-AsA content to AsA/DHA and GSH/GSSG were significant at P<0.01 level, indicating that the redox capacity of AsA/DHA and GSH/GSSG played an important role in the accumulation and maintenance of T-AsA. There was a significant positive correlation between the organic acids and organic acids, indicating a mutually reinforcing relationship between these two indicators. Principal component analysis showed that the scores of T-AsA and AsA were the highest, with a value of 0.534, indicating that the effects of T-AsA and AsA on the principal components were relatively largest. Path analysis showed that the direct path coefficients with citric acid and oxalic acid to T-GSH were maximum and positive, indicating that citric acid and oxalic acid had a significant effect on the accumulation of T-GSH.

Key words: Huangguogan, organic acid, ascorbic acid, glutathione, principal component analysis, path analysis

CLC Number:

S666

DAI Lin, XU Yuanyuan, XIONG Bo, HUANG Shengjia, SUN Guochao, WANG Zhihui. Accumulation characteristics of ascorbic acid, glutathione and organic acids in Huangguogan fruit[J]. , 2018, 30(8): 1341-1348.

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Accumulation characteristics of ascorbic acid, glutathione and organic acids in Huangguogan fruit

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