Sugar profiles in plums

S. Vio Michaelis, M. Neumüller, D. Treutter

Publikation: Beitrag in FachzeitschriftArtikelBegutachtung

4 Zitate (Scopus)


Sugar content in fruit is an important characteristic that affects its taste and therefore the fruit quality. In order to identify the differences in the sugar profiles in plum, 12 European plum (Prunus domestica) cultivars and one Japanese plum (Prunus salicina) cultivar were harvested in the years 2012, 2013, and 2014, destoned, and juice was made from the flesh and the skin. The samples were diluted and measured using HPLC-ECD with a golden electrode. Four sugars were detected. Sucrose was the highest concentrated sugar in all samples. Fructose, glucose, and sorbitol were present in variable amounts in the plum juice. The cultivar 'Große Grüne Reneklode' showed a high percentage of sorbitol content. Yellow- and green-skinned cultivars tend to have a higher concentration of sucrose than purple ones, but more cultivars have to be studied to confirm this tendency.

Seiten (von - bis)261-265
FachzeitschriftActa Horticulturae
PublikationsstatusVeröffentlicht - 2019


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