Changes in sugars, acids and fatty acids in naturally parthenocarpic date plum persimmon (Diospyros lotus L.) fruit during maturation and ripening.

摘要

The persimmon fruit (Diospyros lotus) is cultivated throughout northern Turkey. Accumulation of sugars and organic acids, as well as fatty acids contents, during persimmon ripening was investigated using HPLC. Fructose and glucose were the main sugars accumulated in the fruit pulp, reaching max. concn. of 43 552.8 and 35 450.8 mg/100 g (fresh wt.), respectively, during ripening. Sucrose contents remained relatively low and decreased during ripening. The major organic acids found were citric and malic acids, levels of which increased during the immature and midripe maturity stages, followed by a decrease in overripe fruits. Palmitic acid (16:0), palmitoleic acid (16:1), stearic acid (18:0), oleic acid (18:1) and linolenic acid (18:3) were among the major fatty acids identified using GC. Levels of these fatty acids were found to be significantly different (P = 0.05) between the 3 maturity stages. Overall, results show that naturally parthenocarpic persimmon fruits contain high levels of sugars and organic acids, together with moderate levels of fatty acids that significantly change during ripening.