Comparative study of fruit appearance, flavor and nutritional components in Huapi and Rong'an kumquat

doi:10.3969/j.issn.1004-1524.2019.04.19

›› 2019, Vol. 31 ›› Issue (4): 654-660.DOI: 10.3969/j.issn.1004-1524.2019.04.19

• Food Science • Previous Articles Next Articles

Comparative study of fruit appearance, flavor and nutritional components in Huapi and Rong'an kumquat

MA Zhangzheng, MA Qiaoli, GU Qingqing, LE Si, LEI Changyu, WEI Qingjiang^*

College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, China

Received:2018-09-18 Online:2019-04-25 Published:2019-04-19

Abstract

Abstract: To explore the quality characteristics of Huapi kumquat, a mutant from the seedlings of Rong'an kumquat, the differences in fruit appearance, flavor and nutritional components of the two kumquats were compared, and Rong'an kumquat was used as the control. The results showed that the single fruit weight, longitudinal and transverse diameter, oil cell number, and citrus colour index were lower in Huapi kumquat than that of Rong'an kumquat. Moreover, fruit shear force was lower, but the other texture indexes were higher in Huapi kumquat than the control. Analysis of sugar and acid revealed that the contents of glucose, fructose, sucrose, and total sugar were higher in both peel and flesh of Huapi kumquat than those in Rong'an kumquat. Meanwhile, contents of malic acid and citric acid were lower, but acetic acid, malic acid and fumaric acid were higher in peel of Huapi kumquat than those of Rong'an kumquat. In the flesh, contents of citric acid and succinic acid were lower in Huapi kumquat, while it accumulated more tartaric acid, oxalic acid, acetic acid, maleic acid, fumaric acid. In addition, Huapi kumquat accumulated less V_C, but more total flavonoid and polyphenol. The Huapi kumquat also accumulated more coumaric acid, ferulic acid, and total phenolic acid than the control.

Key words: Huapi kumquat, Rong'an kumquat, fruit appearance, flavor, nutritional component

CLC Number:

S666.1

MA Zhangzheng, MA Qiaoli, GU Qingqing, LE Si, LEI Changyu, WEI Qingjiang. Comparative study of fruit appearance, flavor and nutritional components in Huapi and Rong'an kumquat[J]. , 2019, 31(4): 654-660.

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Comparative study of fruit appearance, flavor and nutritional components in Huapi and Rong'an kumquat

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