Constituent of Sugars and Acids and the Flavor Trait of Megranate Fruits

The content of sugars and organic acids of ripening fruits of four megranate cultivars were detected by HPLC.The taste value and relationship between content of sugars and acids and the flavor indices of different cultivars were studied.Results showed,the soluble sugars of megranate fruits included sucrose,glucose,fructose and sorbitol.Glucose and fructose were sugars of higher concentration,they accounted for 43.84%~48.36% and 49.18%~50.67% of total sugars respectively.Yushizi was the cultivar of the highest sugars,while Baipi was the one of lowest among the four cultivars.The main organic acids of megranate fruits were quininic acid and succinic acid.Besides,oxalic acid,L-malic acid,shikimic acid,citrate acid and D-malic acid were detected in megranate fruits.Manaozi was the cultivar of the highest concentration of organic acids while Qingpi was the one of the lowest.Fructose had the greatest sweetness taste in megranate,followed by glucose;while quininic acid had the greatest sourness taste,followed by citrate acid.It also showed that sugars/acids had significantly positive correlation with sweetness taste/ sourness.The difference of sugars/acids among cultivars was mainly based on the concentration of oxalic acid,quininic acid,L-malic acid,citrate acid and succinic acid,but little correlation with the sugars.According to the flavor traits,Qingpiand Yushizi were considered as the cultivars of more sweetness taste,while Baipi and Manaozi were the cultivars of more sweetness taste.