Abstract
The physico-chemical properties and free amino acids profiles of six wolfberry cultivars from Zhongning County were characterized and compared. Fructose and glucose were found to be the predominant soluble sugars, citric acid was the most abundant organic acid. The values of total free amino acids (TFAA) were 278.07–505.12 mg/100 g FW, the essential amino acids accounted for 17 %–30 % of TFAA. NQ7 was the best for drying processing, because it showed moderate size, higher content of total carotenoids, betaine, tartaric acid, and citric acid, relatively high essential amino acids content, lower alkaline amino acids content and relatively low reducing soluble sugars content. Principal component analysis (PCA) allowed the six cultivars to be differentiated clearly based on all these physico-chemical properties and free amino acids profiles determined in the study.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
