Berberis buxifolia fruit growth and ripening: Evolution in carbohydrate and organic acid contents

- Carbohydrate and organic acid accumulation patterns varied during barberry fruiting.
- Contents of simple sugars increased while total dietary fiber decreased during fruiting.
- Malic acid content peaked at day 70 and then decreased during ripening.
- Carbohydrate and organic acid accumulation patterns varied with the growing season.
- Carbohydrate and organic acid contents correlated with physicochemical features.

Evolution in the contents of carbohydrates and organic acids of Berberis buxifolia fruits during the growth and ripening in different growing seasons (2004/05, 2005/06 and 2007/08), and their correlations with physicochemical variables are presented. Glucose and fructose contents increased during the fruiting period reaching maximum values between 98 and 126 days from full flower phase (DFFP). Insoluble and soluble dietary fiber contents attained maximum values between 56 and 70 DFFP, to then decrease toward the end of ripening, although soluble dietary fiber during 2005/06 presented a peak later. Citric and malic acid contents increased during the fruiting period being maximum between 56 and 70 DFFP, to then decrease toward the end of ripening, although citric acid content during 2007/08 stayed constant from 70 DFFP. Oxalic and tartaric acid contents were maximal between 42 and 70 DFFP; to then decrease toward the end of the fruiting period. According to the obtained results, B. buxifolia fruits can be considered as fruits rich in carbohydrates. Contents of carbohydrates and organic acids during the fruit growth and ripening varied with the specific compound or group considered, i.e., soluble sugars, fibers or organic acid type and might correlate with features of quality of fruit including weight, firmness and color, soluble solids and total titratable acidity, which are responsible for the astringency, texture, taste and color of the fruits.