Effect of free amino acid on fruit quality

Free amino acid fertilizer can affect the fresh, sweetness, sour, bitter and astringent of fruit.

Amino acids are the basic units that make up proteins. Their types and contents affect the growth, maturity and dormancy of plants. Amino acids exist in two forms: free and bound. Bound amino acids cannot be hydrolyzed immediately during consumption and have little effect on the taste of food. Free amino acids FAA (free amino acid, FAA), also known as non-protein amino acids, are an important class of flavor active ingredients. Various FAAs have unique flavors, such as fresh, sweet, sour, bitter and astringent. Their content directly affects the deliciousness of food, thus forming different flavors of food. Therefore, the content and types of free amino acids are often used as one of the important indicators for evaluating the nutritional value and taste of food.

Factors affecting fruit quality

1. Light plays an important role in the quality of fruit. Crops carry out photosynthesis, increase nutrient accumulation, and promote the synthesis and accumulation of anthocyanins and carotenoids. Adequate light, good fruit coloring, and suitable temperature conditions are conducive to the accumulation of sugar in the fruit.
2. Sufficient, the fruit grows faster and is uniform in size. In addition, mineral nutrients such as nitrogen, potassium, zinc, boron, calcium and magnesium participate in the size construction and nutritional metabolism of the fruit, which has an important impact on the quality of the fruit. Amino acids, as the nitrogen source in crops and the material basis for synthesizing proteins, can not only improve the external quality of the fruit, but also improve its internal quality.

How amino acids improve the appearance quality of fruits?

• Improve appearance quality

Amino acids can promote uniform fruit expansion and prevent deformed fruits. At the same time, they can also promote fruit coloring and improve color.

• Reduce deformed fruits

Most of the deformed fruits are caused by the lack of nutrients. Amino acids are natural metal chelators that can chelate trace nutrients in the soil and promote the absorption of crops, alleviate the symptoms of crop deficiency, and reduce the occurrence of deformed fruits

• Promote fruit coloring

The surface color of the fruit is related to the content of anthocyanins. Amino acids can promote the synthesis of soluble sugars and their accumulation in fruits. Soluble sugars are the skeletons of anthocyanin synthesis. In the process of anthocyanin synthesis, they not only provide carbon skeletons, but also combine with anthocyanins to form stable anthocyanins, which are stored in cell vacuoles and promote fruit coloring. In addition, phenylalanine is a precursor substance for anthocyanin synthesis, which can directly promote the synthesis of anthocyanins, thereby increasing the content of anthocyanins and promoting fruit coloring

• Improve the gloss of fruits

The gloss of fruits is related to the thickness of the wax layer on the back of epidermal cells. Good wax has high reflectivity and good color. Organic acids are the prerequisites for wax synthesis. Amino acids form organic acids after metabolic pathways such as glycolysis, which can be directly used for wax synthesis and increase the gloss of fruits.