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Mathematical modelling of the accumulation of carbohydrates and organic acids throughout the ripening process of Hungarian sour cherry cultivars

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Abstract

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Changes in sugar and acid content of Hungarian sour cherries during the ripening period can be described by a mathematical model.

Abstract

The Hungarian sour cherry cultivars can be utilised not only as raw material for the food industry, but also for fresh consumption. Changes in the main sugar and organic acid components in the fruit of sour cherry cultivars bred in Hungary (‘Érdi jubileum’, ‘Érdi bőtermő’, ‘Maliga emléke’, ‘Kántorjánosi 3’ and IV-3/48) were determined with the aid of HPLC analysis at nine sampling dates during the ripening process. The main carbohydrate components of the fruit of the Hungarian cultivars tested were glucose (48.73–81.57 mg/g), fructose (30.99–60.26 mg/g) and sucrose (11.67–50.37 mg/g). In the course of ripening the changes in the glucose and fructose contents could be described using a saturation model, and changes in the sucrose content with an exponential model. The main organic acid components were malic acid (220.38–382.72 mg/g), succinic acid (104.54–209.90 mg/g), tartaric acid (89.04–182.01 mg/g) and ascorbic acid (4.60–17.49 mg/g). In general the decrease in the organic acid components could be described using a decreasing saturation model, while the vitamin C content either increased in the course of ripening according to a logistic model or exhibited a decline that could be described with a quadratic function. Consequently, there were substantial differences in the sugar and acid profiles of the various Hungarian sour cherry cultivars, some of which can be recommended for use as parents in breeding for better chemical quality.

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Author contribution statement

Sugar and acid composition were measured with HPLC by G. Végvári and G. Ficzek. The large part of the text was written by G. Ficzek, who also prepared the figures. Statistical analysis and the related part of the text were made by M. Ladányi. M. Tóth gave useful advices, corrected the text and she was the supervisor of the research. All authors made a statement to accept the manuscript.

Acknowledgements

Thanks are due to the Fruitculture Research Institute of the National Agricultural Research and Innovation Centre, and especially to Dr. Géza Bujdosó and Sándor Szügyi, for providing the samples. This research was funded by the Regional University Knowledge Centre—Research and Development in Foodstuff Chain (Project No. RET-04/2006) and by the TÁMOP 4.2.1./B-09/01/KMR/2010-0005 project. The authors would also like to thank the staff of WATERS Ltd., Budapest, for their technical advice with the HPLC analysis.

Conflict of interest

The authors declare that they have no competing interests.

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Authors and Affiliations

  1. Department of Pomology, Faculty of Horticultural Sciences, Corvinus University of Budapest, Villányi út 29-43, 1118, Budapest, Hungary

    G. Ficzek & M. Tóth

  2. Department of Mathematics and Informatics, Faculty of Horticultural Sciences, Corvinus University of Budapest, Villányi út 29-43, 1118, Budapest, Hungary

    M. Ladányi

  3. Department of Soil Science and Water Management, Faculty of Horticultural Sciences, Corvinus University of Budapest, Villányi út 29-43, 1118, Budapest, Hungary

    G. Végvári

Authors
  1. G. Ficzek
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  2. M. Ladányi
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  3. G. Végvári
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  4. M. Tóth
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Corresponding author

Correspondence to G. Ficzek.

Additional information

Communicated by E. Priesack.

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Ficzek, G., Ladányi, M., Végvári, G. et al. Mathematical modelling of the accumulation of carbohydrates and organic acids throughout the ripening process of Hungarian sour cherry cultivars. Trees 29, 797–807 (2015). https://doi.org/10.1007/s00468-015-1159-6

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  • DOI: https://doi.org/10.1007/s00468-015-1159-6

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