Research
papers concerning the sugar and organic acid compositions and
contents of wolfberry fruit are scarce. The characteristics of sugar
and organic acid compositions and contents in different cultivars
are not well known. The objective of this study was to compare
the changes in sugars, organic acids and LBP in three cultivars at
five ripening stages, analyse the composition of sugars and organic
acids in wolfberry fruit and to find correlations between LBP content
and free sugars. Our findings will provide useful information
for improving the flavour and especially the nutritional quality of
wolfberry fruit via enhancing the content of LBP.