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Comparison of physico-chemical characteristics of myrtle at different ripening stages

Xiaohua Kui
Xiaohua Kui
, 
Min Li
Min Li
, 
Hongjuan Yang
Hongjuan Yang
, 
Abubakar Shehu Tadda
Abubakar Shehu Tadda
, 
Yueting Sun
Yueting Sun
, 
Cuilan Ma
Cuilan Ma
, 
Songlin Tang
Songlin Tang
, 
Junjie Lin
Junjie Lin
 and 
Dongliang Qiu
Dongliang Qiu
   | Aug 06, 2020
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Article Category: Research Article
Published Online: Aug 06, 2020
Page range: 125 - 133
Received: Apr 09, 2020
Accepted: Jul 13, 2020
DOI: https://doi.org/10.2478/fhort-2020-0012
Keywords
© 2020 Xiaohua Kui et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Figure 1

Influence of different developmental stages of fruit on soluble sugars and titratable acidity. Bars with different letters differ significantly (p < 0.05). G, green; C, colour break; M, mature.
Influence of different developmental stages of fruit on soluble sugars and titratable acidity. Bars with different letters differ significantly (p < 0.05). G, green; C, colour break; M, mature.

Figure 2

Influence of different developmental stages of fruit on total phenolic and total flavonoids. Bars with different letters differ significantly (p < 0.05). G, green; C, colour break; M, mature.
Influence of different developmental stages of fruit on total phenolic and total flavonoids. Bars with different letters differ significantly (p < 0.05). G, green; C, colour break; M, mature.

Figure 3

High-performance liquid chromatographic results of anthocyanins at different developmental stages of myrtle fruit. G, Green; C, colour break; M, mature.
High-performance liquid chromatographic results of anthocyanins at different developmental stages of myrtle fruit. G, Green; C, colour break; M, mature.

Figure 4

Influence of different developmental stages of fruit on chlorophyll a, chlorophyll b and total chlorophyll. Bars with different letters differ significantly (p < 0.05). G, green; C, colour break; M, mature.
Influence of different developmental stages of fruit on chlorophyll a, chlorophyll b and total chlorophyll. Bars with different letters differ significantly (p < 0.05). G, green; C, colour break; M, mature.

Figure 5

Influence of different developmental stages of fruit on carotenoids and vitamin C. Bars with different letters differ significantly (p < 0.05). G, green; C, colour break; M, mature.
Influence of different developmental stages of fruit on carotenoids and vitamin C. Bars with different letters differ significantly (p < 0.05). G, green; C, colour break; M, mature.

Correlation analysis of vertical diameter (VD), transverse diameter (TD), soluble sugar content (SSC), titratable acidity content (TaC), total phenol content (TPC), total flavonoids content (TFC), chlorophyll a content (CaC), chlorophyll b content (CbC), total chlorophyll content (TCC), vitamin C content (Vit.C), total anthocyanin content (TAC) and carotenoids content (CC)

VDTDSSCTaCTPCTFCCaCCbCTCCVit.CTACCC
VD1
TD0.953**1
SSC0.884**0.830**1
TaC−0.875**−0.811**−0.968**1
TPC−0.884**−0.827**−0.966**0.896*1
TFC−0.873**−0.822**−0.989**0.967**0.966**1
CaC−0.749*−0.711*−0.905**0.950**0.769*0.880**1
CbC−0.726*−0.706*−0.879**0.919**0.732*0.840**0.992**1
TCC−0.740*−0.710*−0.895**0.939**0.755**0.865**0.999**0.997**1
Vit.C−0.562−0.605−0.726*0.798**0.6250.770*0.832**0.800**0.820**1
TAC0.873**0.811**0.893**−0.788*−0.964**−0.887**−0.621−0.588−0.609−0.4201
CC0.694*0.767*0.812**−0.842**−0.718*−0.823**−0.880**−0.872**−0.878**−0.938**0.5541

Content of anthocyanins (μg · g−1) in myrtle fruit at different developmental stages

Growth stagesTAC (μg · g−1 ± SD)Dp (μg · g−1 ± SD)Cy (μg · g−1 ± SD)Pg (μg · g−1 ± SD)Pn (μg · g−1 ± SD)Mv (μg · g−1 ± SD)
G3.76 ± 0.26 c2.12 ± 0.18 c0.47 ± 0.02 c0.45 ± 0.07 c0.17 ± 0.04 c0.55 ± 0.04 c
C325.15 ± 20.02 b113.79 ± 7.56 b120.94 ± 8.99 b33.66 ± 1.67 b37.26 ± 2.22 b19.50 ± 1.60 b
M2,181.97 ± 70.50 a398.76 ± 17.81 a1,200.03 ± 34.85 a149 ± 4.34 a371.46 ± 10.26 a62.72 ± 5.33 a

Physical properties of myrtle fruit at different developmental stages

Growth stagesFruit weight (g ± SD)Vertical diameter (mm ± SD)Transverse diameter (mm ± SD)Fruit shape indexSoluble solid content (% ± SD)
G1.20 ± 0.03 c14.68 ± 1.49 c11.52 ± 0.84 c1.27 ± 0.10 ns3.40 ± 0.26 c
C1.87 ± 0.04 b16.81 ± 0.81 b13.54 ± 0.67 b1.24 ± 0.05 ns7.23 ± 0.25 b
M2.74 ± 0.05 a18.08 ± 0.66 a15.07 ± 0.83 a1.20 ± 0.08 ns12.17 ± 0.40 a
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