【摘要】 【目的】探讨中国樱桃果实发育过程中糖酸动态变化规律，为调控其果实品质提供理论依据。【方法】以‘红妃’‘黑珍珠’‘短柄’3种中国樱桃为试材，利用HPLC测定果实不同发育阶段糖酸组分及含量变化。【结果】3个中国樱桃品种各糖组分及总糖含量差异较小，成分以葡萄糖和果糖为主，山梨醇和蔗糖含量较低；3个中国樱桃品种中均含有苹果酸、柠檬酸和奎尼酸，苹果酸组分在各品种中含量最高，其次是柠檬酸和奎尼酸。随着果实的发育成熟，3个中国樱桃品种果实中可溶性糖及各组分含量的变化均呈逐渐增加的趋势，总酸和苹果酸含量变化趋势一致，呈先增加后降低的趋势，柠檬酸和奎尼酸含量呈降低趋势；‘红妃’糖酸比随果实发育先下降后增加，‘黑珍珠’和‘短柄’糖酸比随着果实发育逐渐增加。【结论】中国樱桃可溶性糖组分以葡萄糖和果糖为主，可溶性糖含量随果实发育呈整体上升趋势；有机酸以苹果酸为主，总酸含量随果实发育呈先上升后下降趋势。更多还原

【Abstract】 【Objective】The dynamic changes of sugar and acid during the development of Chinese cherry fruits were explored to provide a theoretical basis for regulating their fruit quality．【Methods】Three main Chinese cherry cultivars（‘Hongfei’,‘Heizhenzhu’,and ‘Duanbing’）were used as test materials.High-performance liquid chromatography(HPLC)was employed to determine the changes in sugar and acid components and their contents at different developmental stages of the fruits．【Results】The three cultivars showed minor differences in sugar composition and total sugar content.Glucose and fructose were the dominant sugars,while sorbitol and sucrose were present in lower amounts.All cultivars contained malic acid,citric acid,and quinic acid,with malic acid being the most abundant,followed by citric acid and quinic acid.Soluble sugars and their components increased gradually during fruit development and ripening.Total acid and malic acid content initially increased and then decreased,while citric acid and quinic acid content declined continuously.The sugar-acid ratio of‘Hongfei’first decreased and then increased during development,whereas those of‘Heizhenzhu’and ‘Duanbing’showed a gradual increase．【Conclusion】Soluble sugars in Chinese cherry are primarily glucose and fructose,with total sugar content rising throughout fruit development.Organic acids are dominated by malic acid,and total acid content exhibits an initial increase followed by a decline during development.更多还原