2012•Guoshu xuebaoRequires access
Analysis on acid composition of different grape varieties during fruit maturation in Xinjiang
Xue Su-lin
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Abstract
In order to study the acid content and composition differences among different grape varieties in Xinjiang,HPLC was used to determine the tartaric acid,malic acid and citric acid of 20 seedless and 40 seeded grapes.Organic acids and total acid contents were compared for all varieties.The cluster analysis was also involved in comparison among 60 grape varieties.The results showed that the tartaric acid and malic acid were the most important components of the total acid.The tartaric acid,malic acid,citric acid and total acid contents in seedless grape were higher than those in seeded grapes.60 grape varieties were divided into 3 main groups: high tartaric acid and malic acid type;high tartaric acid and low malic acid type;low tartaric acid and low malic acid type.