Effect of aloin on the soluble sugars metabolism and flavor quality keeping of Gonggan

Jianliang Liu, Lu Chen, Shilun Xu, Peipeng Xu, Yingde Cui, Paul L. Chen

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

Gonggan (Citrus sinensis Osb. 'Deqing Gonggan') is a natural hybrid citrus from Guangdong province. To understand conflicting relationships between the change of flavor quality and total soluble solids and titratable acid contents of Gonggan fruits and study the method of flavor quality keeping at room temperature, we investigated that the flavor quality keeping role of aloin and its effects on soluble sugars contents, and acid invertase activity of Gonggan fruits. The results in this paper show that the change of flavor quality can be evaluated through soluble sugars (sucrose, glucose, fructose) contents, and also not through total soluble solids and titratable acid contents. Aloin reduced the changes of the inclusion contents of Gonggan fruits during storage, extended the flavor quality period from 7 to 15 days, changed the variation patterns of total soluble solids, soluble sugars(sucrose, glucose, fructose) contents and acid invertase activity from s-type of control into half-s-shaped. Its role in flavor quality keeping effect on fructose content change of Gonggan fruits is discussed.

Original languageEnglish (US)
Title of host publicationMedical Materials and Engineering
Pages309-313
Number of pages5
Edition2
DOIs
StatePublished - 2012
Event2011 SREE Workshop on Medical Materials and Engineering, WMME 2011 - Macau, China
Duration: Oct 29 2011Oct 30 2011

Publication series

NameApplied Mechanics and Materials
Number2
Volume140
ISSN (Print)1660-9336
ISSN (Electronic)1662-7482

Other

Other2011 SREE Workshop on Medical Materials and Engineering, WMME 2011
Country/TerritoryChina
CityMacau
Period10/29/1110/30/11

Keywords

  • Aloin
  • Flavor quality keeping
  • Gonggan
  • Soluble sugars

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