prikaz prve stranice dokumenta Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)
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Scientific paper - Original scientific paper
Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)
Food Technology and Biotechnology, 48 (2009), 1; 86-93. urn:nbn:hr:159:027647
Pedisić, Sandra; Dragović-Uzelac, Verica; Levaj, Branka; Škevin, Dubravka

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Pedisić, S., Dragović Uzelac, V., Levaj, B. & Škevin, D.. Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca). Food Technology and Biotechnology, 48. (1), 86-93. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:027647

Pedisić, Sandra, et al. "Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)." Food Technology and Biotechnology, vol. 48, no. 1, pp. 86-93. https://urn.nsk.hr/urn:nbn:hr:159:027647

Pedisić, Sandra, Verica Dragović Uzelac, Branka Levaj and Dubravka Škevin. "Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)." Food Technology and Biotechnology 48, no. 1 86-93. https://urn.nsk.hr/urn:nbn:hr:159:027647

Pedisić, S., et al. 'Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)', Food Technology and Biotechnology, 48(1), pp. 86-93. Available at: https://urn.nsk.hr/urn:nbn:hr:159:027647 (Accessed 07 October 2024)

Pedisić S, Dragović Uzelac V, Levaj B, Škevin D. Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca). Food Technology and Biotechnology [Internet]. [cited 2024 October 07];48(1):86-93. Available at: https://urn.nsk.hr/urn:nbn:hr:159:027647

S. Pedisić, V. Dragović Uzelac, B. Levaj and D. Škevin, "Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)", Food Technology and Biotechnology, vol. 48, no. 1, pp. 86-93. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:159:027647. [Accessed: 07 October 2024]

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Metadata
Title (english)Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)
AuthorSandra Pedisić
AuthorVerica Dragović-Uzelac
AuthorBranka Levaj
AuthorDubravka Škevin
Author's institutionUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract (english)
The influence of different stages of maturity on the anthocyanin content and colour parameters in three sour cherry Marasca ecotypes grown in two Dalmatian geographical regions has been studied. Anthocyanins were determined by HPLC-UV/VIS PDA analysis and the colour of fruit flesh and skin was measured by tristimulus colourimeter (CIELAB system). The major anthocyanins in all ecotypes at all stages of maturity were cyanidin 3-glucosylrutinoside and cyanidin 3-rutinoside, whereas pelargonidin glycosides were determined in lower concentrations. During ripening, anthocyanins did not change uniformly, but in most ecotypes, they were determined in higher concentrations at the last stage of maturity (3.18 to 19.75 g per kg of dry matter). The formation of dark red, almost black colour in ripe Marasca cherries decreased redness (a*), brightness (L*) and colour intensity (C*). The results of two-way ANOVA test indicated that the growing region significantly influenced the accumulation of individual anthocyanins and L* value during ripening, while ecotype and the interaction between the growing region and the ecotype significantly affected total anthocyanin content of sour cherry.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleFood Technology and Biotechnology
Numberingvol. 48, no. 1, pp. 86-93
p-ISSN1330-9862
e-ISSN1334-2606
URN:NBNurn:nbn:hr:159:027647
Accepted2009-12-02
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2019-02-22 08:19:55