Next Article in Journal
Antioxidant and Mineral Composition of Three Wild Leafy Species: A Comparison Between Microgreens and Baby Greens
Previous Article in Journal
In Vitro Probiotic Properties and DNA Protection Activity of Yeast and Lactic Acid Bacteria Isolated from A Honey-Based Kefir Beverage
Open AccessArticle

Changes in Absolute Contents of Compounds Affecting the Taste and Nutritional Properties of the Flesh of Three Plum Species Throughout Development

1
Istituto di Ricerca sugli Ecosistemi Terrestri, Consiglio Nazionale delle Ricerche, Viale Marconi 2, 05010 Porano (TR), Italy
2
Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
3
Department of Pharmaceutical Sciences, University of Perugia, via San Costanzo, 06126 Perugia, Italy
4
Consiglio per la Ricerca in Agricoltura e l’analisi Dell’economia Agraria, Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura (CREA–OFA), via Nursina 2, 06049 Spoleto (PG), Italy
5
Department of Agricultural, Food and Environmental Sciences, University of Perugia, via Borgo XX Giugno 74, 06121 Perugia, Italy
*
Authors to whom correspondence should be addressed.
These authors contributed to the article equally.
Foods 2019, 8(10), 486; https://doi.org/10.3390/foods8100486
Received: 6 September 2019 / Revised: 3 October 2019 / Accepted: 10 October 2019 / Published: 12 October 2019
(This article belongs to the Section Food Quality and Safety)
The characteristics of plum fruits of three different species were investigated throughout their development (including over-ripening). The content of primary and secondary metabolites was expressed as amount per gram DW (dry weight) and per fruit in order to obtain information about the balance between their synthesis and dissimilation at different stages of fruit development. In all the plums, during the first stages of development, glucose was the most abundant sugar, whereas sucrose increased during ripening. There was no decrease in malate content per fruit before the commercial harvesting time of any of the plums, whereas a decrease was observed during over-ripening. In general, both the total phenol content and the contents of individual phenols in the flesh expressed on gram DW decreased throughout development, whereas their content per fruit increased, indicating that these decreases were due to a dilution effect arising from the expansion of the flesh. During the development of the flesh, the increase in the contents of the investigated metabolites per fruit shows that there was no net dissimilation of malate up to commercial harvest and of phenols throughout fruit development. Good correlations between the content of phenols to antioxidant activity were found. Shiro flesh, during the last part of fruit development, had lower total carbohydrate and polyphenol contents, lower antioxidant activities, and a higher malate content than the flesh of the other two genotypes. View Full-Text
Keywords: antioxidant activity; HPLC; malate; plum; polyphenols; sugars antioxidant activity; HPLC; malate; plum; polyphenols; sugars
Show Figures

Figure 1

MDPI and ACS Style

Moscatello, S.; Frioni, T.; Blasi, F.; Proietti, S.; Pollini, L.; Verducci, G.; Rosati, A.; Walker, R.P.; Battistelli, A.; Cossignani, L.; Famiani, F. Changes in Absolute Contents of Compounds Affecting the Taste and Nutritional Properties of the Flesh of Three Plum Species Throughout Development. Foods 2019, 8, 486.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop