Horticultural Science & Technology (원예과학기술지)

Korean Society of Horticultural Science (한국원예학회)
권호 표지

Changes in Sugar Composition and Related Enzyme Activities during Fruit Development in Peach Cultivars

복숭아 발육과정 중 품종별 당조성과 관련효소 활성의 변화

Kim, Sung-Jong;Park, Hye-Young
김성종;박혜영

  • Published : 2007.09.30
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Abstract

The purpose of this research was to assess the sugar accumulation and related enzyme activities of peach fruit during fruit development. Fruit growth and development patterns of ‘Kanoiwa Hakuto’ (an early maturing cultivar), ‘Nagazawa Hakuho’ (a medium maturing cultivar), ‘Yumyeong’ (a late maturing cultivar) and ‘Changhowon Hwangdo’ (a very late maturing cultivar) were similar. In all cultivars, soluble solid content (SSC) increased rapidly as the fruit matured. The contrast, titratable acidity increased gradually until pit hardening stage, and then decreased as the fruit matured. Total soluble sugar content in fruit increased with fruit maturation. The change was almost sigmoid and mainly due to the change in sucrose which was the predominant soluble sugar in mature fruits, although initially glucose and fructose were the predominant soluble sugars in immature stage. Activity of sucrose synthase (SS) was high in young fruit and decreased as the fruit matured. That of SS increased again to high level with fruit maturation in all cultivars. On the other hand, sucrose-phosphate synthase activity was low throughout fruit maturation. Thus SS might account for the most portion of sucrose synthesis. Acid invertase (AI) activity was high at the initial fruit growth, and decreased to low level at ripening. Since AI activity was high at the early developmental stage, content of reducing sugars such as glucose and fructose were higher than sucrose content. There was the negative correlation between total starch and total soluble sugar. Sucrose was positively correlated with SSC in all the cultivars, while glucose, fructose and sorbitol showed negative correlations with SSC.

Keywords

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