Comparison of Fruit Quality and Characteristics at Different Growth Stages of Kumquat from Rongan
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Abstract:
A study on the dynamic change of the physicochemical properties and the active ingredients of kumquat fruits at different growth stages was carried out with Guangxi Rongan specialty Fortunella margarita (Lour.) 'Youpi' (YP) and Fortunella margarita (Lour.) 'Cuipi' (CP).The results showed that from September to December, the physical and chemical indexes such as single fruit weight, juice yield, pH value, soluble solids, and sugar-acid ratio of kumquat increased, and the fruit seed rate and titratable acid content decreased. The main sugar content rose from 39.04 and 32.38 mg/g to 111.23 and 137.11 mg/g, respectively. The main organic acids were ascorbic acid, malic acid and oxalic acid, the ascorbic acid content increased first and then decreased. In October, kumquat ascorbic acid content peaked (48.23 and 23.20 mg/g, respectively). While malic acid and oxalic acid contents continued to decline. Compared with September, the total flavonoid contents of YP and CP kumquat decreased from 3.45 and 2.14 mg RE/g to 1.21 and 0.76 mg RE/g respectively in December, in which the characteristic flavonoid fortunellin content increased significantly. The total phenol content and antioxidant activity decreased significantly. Between the twovarieties, there were no significant differences in mature single fruit weight, titratable acid, TFs, and hesperidin content, and the fruit seed rate, ascorbic acid, fortunellin, TPs content, and total antioxidant capacity of YP were significantly higher than those of CP. While the juice yield, fruit juice pH, soluble solids, sugar-acid ratio, fructose, glucose, sucrose, malic acid, oxalic acid, and rutin content of YP were significantly lower than those of CP. This study clarified the fruit quality characteristics of the two kinds of kumquat at different growth stages and provided a theoretical basis for the development and utilization of kumquat fruit.
