Table 2.
The content of soluble sugars and organic acids in ‘Orin’ apple at different ripening stages.
| 60 DAFB | 90 DAFB | 120 DAFB | 150 DAFB | 180 DAFB | |
|---|---|---|---|---|---|
| Sugars (mg/g FW) | |||||
| Fructose | 28.75 ± 0.13e | 41.33 ± 1.03d | 49.22 ± 0.90c | 53.28 ± 0.94b | 55.24 ± 0.40a |
| Sucrose | 4.70 ± 0.46d | 6.08 ± 0.14d | 9.51 ± 0.21c | 20.93 ± 0.56b | 32.07 ± 1.21a |
| Glucose | 7.84 ± 0.26e | 9.08 ± 0.14d | 13.18 ± 0.21c | 17.39 ± 0.16b | 18.53 ± 0.12a |
| Sorbitol | 2.03 ± 0.09d | 2.12 ± 0.03d | 2.44 ± 0.10c | 5.50 ± 0.09b | 6.07 ± 0.08a |
| Acids (mg/g FW) | |||||
| malic acid | 6.90 ± 0.29a | 5.42 ± 0.20b | 4.74 ± 0.18c | 3.56 ± 0.19d | 2.81 ± 0.15e |
| citric acid | 0.10 ± 0.01a | 0.08 ± 0.01b | 0.06 ± 0.02c | 0.05 ± 0.01c | 0.05 ± 0.01c |
| tartaric acid | 0.09 ± 0.01a | 0.09 ± 0.01a | 0.08 ± 0.01b | 0.04 ± 0.01c | 0.04 ± 0.01c |
Values are means ± standard deviation (n = 4). Different lowercase superscripts indicate significant difference by Duncan test at p < 0.05 level. DAFB—days after full bloom.