Scientia Agricultura Sinica ›› 2011, Vol. 44 ›› Issue (10): 2094-2100.doi: 10.3864/j.issn.0578-1752.2011.10.014

• HORTICULTURE • Previous Articles     Next Articles

Analysis of Main Organic Acid Compositions in Rosa roxburghii Tratt

 AN  Hua-Ming, LIU  Ming, YANG  Man, FAN  Wei-Guo   

  1. 1.贵州大学农学院/贵州省果树工程技术研究中心，贵阳 550025
  • Received:2010-10-21 Online:2011-05-15 Published:2011-01-13

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Abstract: 【Objective】 The objective of the study is to analyze the components of organic acids and content of ascorbic acid in Rosa roxburghii Tratt.【Method】The organic acid components in Rosa roxburghii Tratt ‘Guinong 5’ and their contents in various organs, in developing fruit and during fruit storage were analyzed by using high performance liquid chromatographic (HPLC). 【Result】 The results showed that, besides ascorbate, 6 organic acid components, including malic acid, lactic acid, tartaric acid, citric acid, oxalic acid and succinic acid were detected in this plant, with different concentrations in different organs. In root, lactic acid and tartaric acid dominate and in stems and leaves there were rich in lactic acid, while in flowers it is succinic acid mainly accumulated. In the period of fruit development, the content of ascorbic acid presented an increasing trend but that of other components showed increase firstly and then decreased. Ascorbic acid content, accounting for about 67% of total acid, predominated in mature fruit. However, only for 6 organic acid components, the highest content of malic acid accounted for about 53% and followed by lactic acid (about 30%). The study also showed that storage temperature of 4℃ is good for maintenance of organic acids and ascorbate in the fruit.【Conclusion】Rosa roxburghii belongs to the malic acid-type fruit with a unique characteristic of richness of ascorbic acid.

Key words: Rosa roxburghii Tratt, fruit development, organic acid compositions, ascorbic acid

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