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Organic Acids and Soluble Sugars in Edible and Nonedible Parts of Damson Plum (Prunus domestica L. subsp. insititia cv. Syriaca) Fruits During Development and Ripening

Department of Plant Physiology, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain

F. de la Torre

Department of Plant Physiology, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain

A.J. Matilla

Department of Plant Physiology, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain, bvmatilla{at}usc.es

The contribution of the seed and pericarp to the content of malic, quinic, citric and fumaric acids, and sucrose, fructose and glucose was determined during development and ripening of damson plum fruits. In whole fruit, (i) malic and quinic acids were the principal organic acids (OA) and their levels varied significantly, the highest being found at the beginning of the late-green stage; and (ii) the content of citric and fumaric acids was scarce but fluctuated remarkably towards development and ripening. In the seed, the levels of malic, quinic and fumaric acid were lower in ripening than at the beginning of maturation, and a notable synthesis of citric was found from the middle of maturation onwards. In mesocarp, however, malic, quinic, and citric acids peaked in the middle of maturation, whereas fumaric acid notably increased towards ripening. In epicarp, the maximum for the quinic and malic was found at the beginning of ripening and maturation, respectively. In the seed, all soluble sugars (SS) studied peaked at the middle of maturation, and while fructose and glucose (the most abundant SS) tended to be stored during ripening, sucrose (the most abundant in the edible part of fruit) decreased. All the SS studied tend to increase in mesocarp and epicarp throughout maturation and ripening.

Key Words: citric acid • damson plum • epicarp • fructose • fumaric • glucose • malate • mesocarp • quinic • seed • sucrose

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