Table 1.
Sampling date of Prunus humilis during fruit development stage in 2019.
Fig 1.
Dynamic change of total flavonoid content in Prunus humilis fruit.
Note: The same color letters indicate significance at P<0.05. FW, Fresh weight; YF, Young fruit stage; SH, Stone hardening stage; ES, Expension stage; TS, Turning stage; CS, Coloring stage; RS, Ripening stage.
Fig 2.
Dynamic change of total phenol content in Prunus humilis fruits.
Note: The same color letters indicate significance at P<0.05. FW, Fresh weight; YF, Young fruit stage; SH, Stone hardening stage; ES, Expension stage; TS, Turning stage; CS, Coloring stage; RS, Ripening stage.
Fig 3.
Dynamic change of DPPH scavenging ability in Prunus humilis fruit.
Note: The same color letters indicate significance at P<0.05. FW, Fresh weight; TE, Trolox equivalent; DPPH, 2,2-diphenyl-1-picrylhydrazyl free radical scavenging capacity; YF, Young fruit stage; SH, Stone hardening stage; ES, Expension stage; TS, Turning stage; CS, Coloring stage; RS, Ripening stage.
Fig 4.
Dynamic change of ferric reducing antioxidant power in Prunus humilis fruit.
Note: The same color letters indicate significance at P<0.05. FW, Fresh weight; TE, Trolox equivalent; FRAP, ferric reducing antioxidant power; YF, Young fruit stage; SH, Stone hardening stage; ES, Expension stage; TS, Turning stage; CS, Coloring stage; RS, Ripening stage.
Fig 5.
Dynamic change of ABTS scavenging ability in Prunus humilis fruit.
Note: The same color letters indicate significance at P<0.05. FW, Fresh weight; TE, Trolox equivalent; ABTS, 2,2’-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) free radical scavenging capacity; YF, Young fruit stage; SH, Stone hardening stage; ES, Expension stage; TS, Turning stage; CS, Coloring stage; RS, Ripening stage.
Table 2.
Dynamic change of flavonoid components in Prunus humilis fruits.
Fig 6.
Correlations among bioactive components and antioxidant indices in Prunus humilis fruit.
Note: Positive number, positively correlated. The blue numbers indicate a significant correlation at the 0.01 level, the yellow numbers indicate a significant correlation at the 0.05 level. TFC, total flavonoid content; TPC, total phenol content; DPPH, 2,2-diphenyl-1-picrylhydrazyl free radical scavenging capacity; FRAP, ferric reducing antioxidant power; ABTS, 2,2’-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) free radical scavenging capacity; CC, catechin; EC, epicatechin; LR, liquiritigenin; RT, rutin; Q7G, quercetin-7-O-β-D-glucopyranoside.
Fig 7.
Scatterplot of principal component analysis based on bioactive components and antioxidant potential during fruit development of Prunus humilis.
Note: YF, Young fruit stage; SH, Stone hardening stage; ES, Expension stage; TS, Turning stage; CS, Coloring stage; RS, Ripening stage. The three circles indicate the development stages belonging to the top two principal components.