Abstract：
:In this study, changes in physicochemical characteristics associated with fruit quality and free amino acids were investigated during maturation of hawthorn fruits. Significant differences in these parameters were found during maturation. The color turned progressively from mature green to semi-red, to reach bright red; the shape changed gradually from oval to round or approached round; the size, weight, and edible part (flesh/core ratio) of hawthorns increased while the density of intact fruits did not change. The content of moisture, total soluble sugars, soluble pectin, reduced ascorbic acid, total ascorbic acid, fructose, and sucrose increased while crude protein content decreased significantly. The levels of starch, sucrose, titratable acidity, protopectin, pectin, total free amino acids, and total essential amino acids initially increased and then decreased gradually during maturation. The outcomes of this study provide additional and useful information for fresh consumption and processing as well as utilization of dropped unripe hawthorn fruits.
journal_name
Food Chemjournal_title
Food chemistryauthors
Li WQ,Hu QP,Xu JGdoi
10.1016/j.foodchem.2014.11.125subject
Has Abstractpub_date
2015-05-15 00:00:00pages
50-6eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01863-9journal_volume
175pub_type
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