2.12 Determination of sucrose content
Sucrose content was measured using the method of Shao et al. (2012).
Briefly, 5 g of frozen peach tissue was finely ground in a mixture of
0.5 mL of solution I (5.48% (m/v) zinc acetate:glacial acetic acid
(97:3)) and 0.5 mL of solution II (potassium ferrocyanide 2.65% (m/v)).
The resulting homogenate was diluted with deionized water to 25 mL and
then passed through a 0.22 µm membrane filter. The sucrose content in a
20 µL aliquot of the filtrate was measured using an HPLC system (model
2695, Waters, USA), equipped with an X BrigeTM amide column (3.5mm,
4.6250 mm, USA,) and a refractive index detector (model 2414) Waters).
The mobile phase composition was acetonitrile/water (80:20 v/v), the
total flow rate was 1 mL/min, and the column temperature was 35 ℃.