Sugar, Acid, Polyphenol Content and Composition in Blackberry Fruit of Different Cultivars

摘要

In order to understand the nutritional characteristics, provide the basis for breeding, processing and utilization, blackberry fruits from nine cultivars were analyzed on sugar, acid and polyphenol components. Five different extraction and hudrolysis procedures together with UV/vis detection and titration method were used. The results showed that the fully mature blackberry fruit contained (10.99±0.55) % of soluble solids, of which (71.18±2.54) % was total sugar and the reducing sugar accounts for (92.41±3.90) % of the total sugar. Average content of total acid was (1.41±0.29) % and sugar acid ratio was 5.79±1.25. The flavor of fruit depends on acid content. Total polyphenol content was (4.825±0.584) mg·g-1, in which the anthocyanin content was (1.233 ± 0.288) mg·g-1 and ellagic acid was (0.838±0.134) mg·g-1. The flavor and nutritional content were different between fruits of different cultivars.