Fructose and glucose were highly correlated in plumcot, plum, and peach.
Haejin Bae, Seok Kyu Yun, Ik Koo Yoon, Eun Young Nam, Jung Hyun Kwon, Ji Hae Jun 2014, 'Assessment of organic acid and sugar composition in apricot, plumcot, plum, and peachduring fruit development', Journal of Applied Botany and Food Qualityhttps://ojs.openagrar.de/index.php/JABFQ/article/view/2503. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Plumcot contained the highest fructose, and peach showed the maximum content of sucrose at full maturation stages.
Haejin Bae, Seok Kyu Yun, Ik Koo Yoon, Eun Young Nam, Jung Hyun Kwon, Ji Hae Jun 2014, 'Assessment of organic acid and sugar composition in apricot, plumcot, plum, and peachduring fruit development', Journal of Applied Botany and Food Qualityhttps://ojs.openagrar.de/index.php/JABFQ/article/view/2503. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Shikimic acid was significantly correlated with oxalic acid in apricot, plumcot, and plum, but not in peach.
Haejin Bae, Seok Kyu Yun, Ik Koo Yoon, Eun Young Nam, Jung Hyun Kwon, Ji Hae Jun 2014, 'Assessment of organic acid and sugar composition in apricot, plumcot, plum, and peachduring fruit development', Journal of Applied Botany and Food Qualityhttps://ojs.openagrar.de/index.php/JABFQ/article/view/2503. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)