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Physiological and Biochemical Changes During the Growth of Custard Apple (Annona squamosa L.) Fruit Cultivated in Vietnam Cover

Physiological and Biochemical Changes During the Growth of Custard Apple (Annona squamosa L.) Fruit Cultivated in Vietnam

Open Access
|Dec 2021

Figures & Tables

The activity of enzymes α-amylase, catalase, and peroxidase in the custard apple at different maturation stages

Time of fruit growthα-amylase activity (UI·g−1·h−1)Catalase activity (µM H2O2·g−1·min−1)Peroxidase activity (UI·g−1·s−1)
week 30.032g ± 0.0012.083g ± 0.4400.097g ± 0.003
week 50.055f ± 0.0042.917fg ± 0.8300.125f ± 0.012
week 70.076ef ± 0.0066.792ce ± 0.9230.167e ± 0.017
week 90.093e ± 0.00710.833ab ± 1.1670.193e ± 0.009
week 112.460d ± 0.01711.542a ± 1.2610.226d ± 0.006
week 139.958c ± 0.2329.958bc ± 1.0320.403cd ± 0.003
week 1411.917ab ± 0.838.917c ± 0.8300.505c ± 0.022
week 1512.208a ± 0.9505.208e ± 0.6500.796b ± 0.013
week 1611.167b ± 0.883.167f ± 0.880.858a ± 0.026

Content of reducing sugars, starch, and tannins in the custard apple at different stages of fruit development

Time of fruit growthReducing sugar content (% of fresh fruit weight)Starch content (% of fresh fruit weight)Tannin content (% of dried fruit weight)
week 31.633e ± 0.0872.444f ± 0.04211.400a ± 0.641
week 51.181f ± 0.0822.111f ± 0.02010.961a ± 0.928
week 70.830g ± 0.0421.143h ± 0.0298.730b ± 0.420
week 91.175f ± 0.0503.249e ± 0.0305.820c ± 0.210
week 111.783e ± 0.1046.003c ± 0.1044.244d ± 0.121
week 132.072d ± 0.02310.011a ± 0.5112.037e ± 0.151
week 145.136c ± 0.0478.692b ± 0.4031.407f ± 0.253
week 1510.972b ± 0.3084.819d ± 0.6870.728g ± 0.042
week 1613.577a ± 0.3311.795g ± 0.0620.582g ± 0.035

Content of chlorophylls in custard apple peel at different stages of fruit development

Time of fruit growthChlorophyll a (mg·g−1 fresh peel)Chlorophyll b (mg·g−1 fresh peel)Chlorophyll (a+b) (mg·g−1 fresh peel)Carotenoid content (mg·g−1 fresh peel)
week 30.011f ± 0.0010.025g ± 0.0020.036h ± 0.0010.014e ± 0.002
week 50.020e ± 0.0020.037f ± 0.0010.057g ± 0.0010.016de ± 0.002
week 70.027d ± 0.0020.064d ± 0.0020.091e ± 0.0020.016de ± 0.001
week 90.036c ± 0.0030.076c ± 0.0010.112c ± 0.0050.017e ± 0.001
week 110.041b ± 0.0010.086b ± 0.0020.127b ± 0.0030.019d ± 0.002
week 130.046a ± 0.0010.095a ± 0.0020.141a ± 0.0010.027c ± 0.003
week 140.040b ± 0.0010.061d ± 0.0030.101d ± 0.0030.051b ± 0.004
week 150.025d ± 0.0010.051e ± 0.0020.077f ± 0.0020.065a ± 0.002
week 160.021e ± 0.0020.020h ± 0.0020.041g ± 0.0020.063a ± 0.004

Content of proteins, lipids, total organic acids and vitamin C in the custard apple at different stages of fruit development

Time of fruit growthProteins content (% of dried fruit weight)Lipids content (% of dried fruit weight)Total organic acids content (mg·100 g−1 fresh fruit)Vitamin C content (mg·100 g−1 fresh fruit)
week 311.175a ± 1.28111.450a ± 1.30497.917a ± 1.10232.467b ± 2.897
week 59.812b ± 1.0029.583b ± 1.28778.333b ± 2.20522.125de ± 1.654
week 78.718c ± 0.9878.718bc ± 1.33459.167c ± 3.83518.667ef ± 1.376
week 98.618c ± 0.9308.127c ± 1.31153.750cd ± 2.72220.680e ± 2.684
week 118.268dc ± 0.8107.789dc ± 0.95949.583d ± 4.46324.267d ± 2.230
week 137.925d ± 0.8217.512d ± 0.87043.750de ± 3.71526.133cd ± 2.467
week 147.868d ± 0.6456.896de ± 0.85236.250e ± 4.72227.267bc ± 3.450
week 157.181de ± 0.6946.320e ± 0.57229.667f ± 3.83336.200a ± 3.336
week 166.150e ± 0.5364.588f ± 0.16922.860g± 2.73535.500ab± 3.489
DOI: https://doi.org/10.2478/johr-2021-0021 | Journal eISSN: 2353-3978 | Journal ISSN: 2300-5009
Language: English
Page range: 75 - 84
Submitted on: May 1, 2021
Accepted on: Dec 1, 2021
Published on: Dec 31, 2021
Published by: National Institute of Horticultural Research
In partnership with: Paradigm Publishing Services
Publication frequency: 2 times per year

© 2021 Thuy T. Le, Trong V. Le, Hang T.K. Doan, Khanh N. Nguyen, published by National Institute of Horticultural Research
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.