The Research On Sweet Cherry Fruit Fiavor Quality And Anthocyanidin Components

This test is based on Zaodaguo、Hongdeng、Rainie、Early ruby、Stella、Van、Brooks and Lapins sweet cherry as test materials. By using the conventional determination methods for the fruit flavour compounds,soluble sugar、titratable acidity、the content of polyphenols and their changes were studied to determine.Quality inclusion changes of different mature stages in Zaodaguo fruit were researched, and fruit qualitys of different rootstocks in Hongdeng were compared;By using high performance liquid chromatography-mass spectrometry for presumption of anthocyanins component of zaodaguo and rainnier with two different fruit surface color were studied. With sweet cherry fruit in different development periods、different varieties and different light intensity, the fruit quality of relevant differences were researched, which revealed the formation mechanism and dynamic changes of fruit quality under different influencing factors, in order to provide theoretical basis which is the growth and development law of sweet cherry fruit、the changing rule of the main nutrients、 improvement of fruit quality and research and development of deep processing products. The main results were as follows:1.Zaodaguo sweet cherry fruit from green stage to ripening stage in the process of development, soluble solids, soluble sugar and titratable acid content are characterized by rising trend, sugar acid ratio rise after falling first, the lowest value in bleaching stage was7.99%, which was up to13.01%in the ripening period; Soluble protein content showed a sharp decline from the green stage to the turning stage in the developmental process, which reached its lowest value (1.26mg/g) in turning stage.However, it had a modest rise from turning stage to ripening stage; VC content in general was on the rise, turn color from the green ripe stage phase content basically remain unchanged, turn from the stage color to full ripeness levels rise sharply, the highest content in the full ripeness period is20.49mg/100g. Phenolics and flavonoids content with the development of the fruit all showed a trend of decline after rising first, content in bleaching period reached a minimum (total phenol2.96mg/g, flavonoids of1.47mg/g), the highest content in green ripe stage (total phenol5.38mg/g, flavonoids of3.62mg/g); Anthocyanins content is on the rise, full ripeness period maximum (474.80U/g).2.By researching the different canopy fruits in Hongdeng sweet cherry with vigorous rootstock and dwarf rootstock,the result shows that different rootstocks affected soluble sugar content of the scion more significantly,while not affected other inclusions significantly. However,for the average weight of fruits which are peripheral、central or bore in the same crown,the peripheral fruit weight was significantly greater than the bore fruit weight. Fruit soluble solids and soluble sugar content were similar to the fruit weight that the peripheral were significantly higher than the bore. Fruit titratable acid contents in the peripheral and central layers and bore the upper were all higher than bore the lower, but the difference was not significant, the difference of significance of canopy soluble protein and VC content was not big,either. The analysis shows that the affection of the relative light intensity on fruit weight, total soluble solids and soluble sugar was larger, in which the influence of all was significantly positively related to, but was not the main influence on fruit titratable acid, soluble protein and VC.3. From the researching results of fruit quality in Zaodaguo、Hongdeng、Rainie、Early ruby、Stella、Van、Brooks and Lapins sweet cherry, you can see that acidity, VC and total phenol content in red varieties are higher, but sugar content is low, and soluble sugar content in yellow varieties is higher and good taste, but acidity and flavonoids content are lower. Fruit quality of Rainier is best among of eight varieties, which sugar acid ratio is as high as22.74%, the total phenol content is higher (4.9676mg/g). Acidity content in’zaodaguo’is the highest, and the total phenol and flavonoids content are the highest,which are4.9993mg/g and2.8190mg/g,respectively.4.Using liquid mass combination (HPLC-MS) for Zaodaguo and Rainier sweet cherry fruit anthocyanins components of qualitative analysis, the results show that the mass spectrometry cyanine element types mainly are cornflower and geranium. There are two anthocyanin components in Zaodaguo sweet cherry fruit, which is Cyanidin-3-glucoside and P-Coumaryl Cyanidin-3-glucoside; There are three anthocyanin components in Rainier sweet cherry fruit, which is Cyanidin-3-glucoside、P-Coumaryl Cyanidin-3-glucoside and Pelargonidin-3-glucoside.