Analysis of Organic Acid Accumulation Characteristics and Associated Metabolic Enzyme Activities in the Pericarp and Pulp of two Cerasus humilis Cultivars with Different Acidity Levels

doi:10.16420/j.issn.0513-353x.2025-0927

Acta Horticulturae Sinica ›› 2026, Vol. 53 ›› Issue (9): 2693-2707.doi: 10.16420/j.issn.0513-353x.2025-0927

• Cultivation · Physiology & Biochemistry • Previous Articles Next Articles

Analysis of Organic Acid Accumulation Characteristics and Associated Metabolic Enzyme Activities in the Pericarp and Pulp of two Cerasus humilis Cultivars with Different Acidity Levels

GUO Bingcheng¹, ZHANG Fei², ZHANG Li¹, GUO Jinli¹^,^*()

¹ College of Horticulture and Plant Protection， Inner Mongolia Agricultural University， Hohhot 010010， China
² Industry Revitalization Office of the People’s Government of Xuejiawan Town， Jungar Banner，Erdos， Inner Mongolia 010300， China

Received:2025-11-24 Revised:2026-05-28 Online:2026-09-20 Published:2026-09-20
Contact: GUO Jinli

Abstract

Abstract:

Fruits of two Cerasus humilis with varying acidity levels were used to investigate the dynamics of organic acid composition and the activity of related metabolic enzymes in the pericarp and pulp during development. The results showed that in both cultivars quinic and oxalic acids were the predominant organic acids in both tissues at early developmental stages，which subsequently shifted to malic acid dominance. The contents of malic，acetic，and citric acids，as well as total acidity，increased initially，peaking during the coloring/enlargement or hard ripening stages，before declining. In contrast，the levels of quinic，oxalic，and lactic acids decreased continuously throughout fruit development. At maturity，the pericarp contained higher concentrations of malic acid，quinic acid，oxalic acid，and total acid than the pulp. Malic acid was the most abundant organic acid，accounting for over 50% of the total acidity in both tissues and constituting the primary factor responsible for the acidity difference between pericarp and pulp. The overall acidity difference between high- and low-acid cultivars was attributed to variations in the contents of both malic acid and quinic acid. The malic acid content in C. humilis was regulated by the activities of NAD-malate dehydrogenase（NAD-MDH）and NADP-malic enzyme（NADP-ME）. Significant differences in the activities of these enzymes were observed between the pericarp and pulp，as well as between high- and low-acid types. NAD-MDH and PEPC promoted malic acid accumulation，whereas NADP-ME facilitated its degradation. In this study，the difference in NAD-MDH activity was identified as the key enzymatic factor affecting the disparity in malic acid content between the pericarp and pulp，while the level of NADP-ME activity was the primary factor determining the difference in acidity between the two types of superior C. humilis strains.

Key words: Cerasus humilis, fruit pericarp, fruit pulp, organic acid metabolism

CLC Number:

S662.5

GUO Bingcheng, ZHANG Fei, ZHANG Li, GUO Jinli. Analysis of Organic Acid Accumulation Characteristics and Associated Metabolic Enzyme Activities in the Pericarp and Pulp of two Cerasus humilis Cultivars with Different Acidity Levels[J]. Acta Horticulturae Sinica, 2026, 53(9): 2693-2707.

Figures/Tables 8

References 44

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发育时期 Development stage	苹果酸 Malic acid		奎尼酸 Quinic acid		草酸 Oxalic acid		乳酸 Lactic acid		乙酸 Acetic acid		柠檬酸 Citric acid		总酸 Total acid
发育时期 Development stage	MY-23	MY-19	MY-23	MY-19	MY-23	MY-19	MY-23	MY-19	MY-23	MY-19	MY-23	MY-19	MY-23	MY-19
幼果期 Young fruit stage	1.06	0.60	1.27	1.80	5.65	4.44	0.02	0.02	0.26	0.02	1.48	1.27	1.63	1.99
硬核期 Stone hardening stage	0.40	0.88	1.53	1.29	4.12	3.30	1.51	0.12	7.62	3.57	1.46	2.19	1.58	1.57
着色膨大期 Coloring- expanding stage	1.27	1.37	4.69	3.45	16.88	18.86	1.90	1.94	9.35	7.48	8.70	2.20	2.42	2.26
硬熟期 Hard-ripening stage	1.41	1.75	2.85	3.85	26.70	5.72	1.79	2.07	2.98	3.11	2.69	1.50	1.82	2.26
完熟期 Full-ripening stage	1.45	1.52	2.98	6.34	11.44	6.26	1.89	1.93	2.41	4.88	1.74	1.15	1.92	2.02

发育时期 Development stage	苹果酸 Malic acid		奎尼酸 Quinic acid		草酸 Oxalic acid		乳酸 Lactic acid		乙酸 Acetic acid		柠檬酸 Citric acid		总酸 Total acid
发育时期 Development stage	MY-23	MY-19	MY-23	MY-19	MY-23	MY-19	MY-23	MY-19	MY-23	MY-19	MY-23	MY-19	MY-23	MY-19
幼果期 Young fruit stage	1.06	0.60	1.27	1.80	5.65	4.44	0.02	0.02	0.26	0.02	1.48	1.27	1.63	1.99
硬核期 Stone hardening stage	0.40	0.88	1.53	1.29	4.12	3.30	1.51	0.12	7.62	3.57	1.46	2.19	1.58	1.57
着色膨大期 Coloring- expanding stage	1.27	1.37	4.69	3.45	16.88	18.86	1.90	1.94	9.35	7.48	8.70	2.20	2.42	2.26
硬熟期 Hard-ripening stage	1.41	1.75	2.85	3.85	26.70	5.72	1.79	2.07	2.98	3.11	2.69	1.50	1.82	2.26
完熟期 Full-ripening stage	1.45	1.52	2.98	6.34	11.44	6.26	1.89	1.93	2.41	4.88	1.74	1.15	1.92	2.02

材料 Material	果肉酸组分 Fruit pulp acid components	果皮酸组分 Fruit pericarp acid components
材料 Material	果肉酸组分 Fruit pulp acid components	苹果酸 Malic acid	奎尼酸 Quinic acid	草酸 Oxalic acid	乳酸 Lactic acid	乙酸 Acetic acid	柠檬酸 Citric acid	总酸 Total acid
MY-23	苹果酸 Malic acid	0.986^**	-0.882^**	-0.839^**	-0.071	0.628*	0.000	0.353
	奎尼酸 Quinic acid	-0.914^**	0.884^**	0.722^**	0.115	-0.790^**	-0.108	-0.436
	草酸 Oxalic acid	-0.947^**	0.849^**	0.799^**	-0.019	-0.754^**	-0.052	-0.478
	乳酸 Lactic acid	-0.486	0.627^*	0.158	0.673^**	-0.730^**	-0.513	-0.253
	乙酸 Acetic acid	0.806^**	-0.808^**	-0.461	-0.494	0.687^**	0.274	0.296
	柠檬酸 Citric acid	-0.532^*	0.281	0.436	-0.064	-0.609*	-0.486	-0.746^**
	总酸 Total acid	0.196	-0.099	-0.181	-0.192	-0.284	-0.125	-0.235
MY-19	苹果酸 Malic acid	0.926^**	-0.804^**	-0.657^**	0.654^**	0.763^**	0.542*	0.180
	奎尼酸 Quinic acid	-0.934^**	0.881^**	0.877^**	-0.532^*	-0.604^*	-0.270	0.082
	草酸 Oxalic acid	-0.860^**	0.627^*	0.816^**	-0.536^*	-0.603^*	0.006	-0.047
	乳酸 Lactic acid	-0.628^*	0.673^**	0.537^*	-0.434	-0.490	-0.502	-0.094
	乙酸 Acetic acid	0.863^**	-0.501	-0.435	0.819^**	0.912^**	0.612^*	0.524^*
	柠檬酸 Citric acid	-0.151	0.179	0.439	0.248	0.221	0.543^*	0.491
	总酸 Total acid	-0.274	0.370	0.585^*	0.112	0.136	0.368	0.535^*

材料 Material	果肉酸组分 Fruit pulp acid components	果皮酸组分 Fruit pericarp acid components
材料 Material	果肉酸组分 Fruit pulp acid components	苹果酸 Malic acid	奎尼酸 Quinic acid	草酸 Oxalic acid	乳酸 Lactic acid	乙酸 Acetic acid	柠檬酸 Citric acid	总酸 Total acid
MY-23	苹果酸 Malic acid	0.986^**	-0.882^**	-0.839^**	-0.071	0.628*	0.000	0.353
	奎尼酸 Quinic acid	-0.914^**	0.884^**	0.722^**	0.115	-0.790^**	-0.108	-0.436
	草酸 Oxalic acid	-0.947^**	0.849^**	0.799^**	-0.019	-0.754^**	-0.052	-0.478
	乳酸 Lactic acid	-0.486	0.627^*	0.158	0.673^**	-0.730^**	-0.513	-0.253
	乙酸 Acetic acid	0.806^**	-0.808^**	-0.461	-0.494	0.687^**	0.274	0.296
	柠檬酸 Citric acid	-0.532^*	0.281	0.436	-0.064	-0.609*	-0.486	-0.746^**
	总酸 Total acid	0.196	-0.099	-0.181	-0.192	-0.284	-0.125	-0.235
MY-19	苹果酸 Malic acid	0.926^**	-0.804^**	-0.657^**	0.654^**	0.763^**	0.542*	0.180
	奎尼酸 Quinic acid	-0.934^**	0.881^**	0.877^**	-0.532^*	-0.604^*	-0.270	0.082
	草酸 Oxalic acid	-0.860^**	0.627^*	0.816^**	-0.536^*	-0.603^*	0.006	-0.047
	乳酸 Lactic acid	-0.628^*	0.673^**	0.537^*	-0.434	-0.490	-0.502	-0.094
	乙酸 Acetic acid	0.863^**	-0.501	-0.435	0.819^**	0.912^**	0.612^*	0.524^*
	柠檬酸 Citric acid	-0.151	0.179	0.439	0.248	0.221	0.543^*	0.491
	总酸 Total acid	-0.274	0.370	0.585^*	0.112	0.136	0.368	0.535^*

Analysis of Organic Acid Accumulation Characteristics and Associated Metabolic Enzyme Activities in the Pericarp and Pulp of two Cerasus humilis Cultivars with Different Acidity Levels

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