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Relation between polyphenols content and skin color in sour cherry fruits (CROSBI ID 593610)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Viljevac, Marija ; Dugalić, Krunoslav ; Jurković, Vlatka ; Mihaljević, Ines ; Tomaš, Vesna ; Puškar, Bori ; Lepeduš, Hrvoje ; Sudar, Rezica ; Jurković, Zorica Relation between polyphenols content and skin color in sour cherry fruits // 14th Serbian congress of fruit and grapevine producers with international participation / Nikolić, Dragan (ur.). Vrnjačka Banja: Arhitektonski fakultet Univerziteta u Beogradu ; Serbian Scientific Pomological Society-Čačak, 2012. str. 151-151

Podaci o odgovornosti

Viljevac, Marija ; Dugalić, Krunoslav ; Jurković, Vlatka ; Mihaljević, Ines ; Tomaš, Vesna ; Puškar, Bori ; Lepeduš, Hrvoje ; Sudar, Rezica ; Jurković, Zorica

engleski

Relation between polyphenols content and skin color in sour cherry fruits

Fruit skin color plays a major role in quality assessment of food, significantly determining consumer`s choice. Color of sour cherries depends on anthocyanins which are phenolic compounds (flavonoids) present in high amounts in fruits. The aim of this study was to determine possible relation between polyphenols (total phenols and anthocyanins) and color parameters of fruit skin of sour cherries. The plant material used in this study was twenty two sour cherry genotypes from orchard of Agrocultural Institute Osijek. Color parameters (L*, a*, b* and h) of fruit skin were determined according to CIELAB method with colorimeter CR-400 on thirty fruits in four replicates per genotype. Polyphenols and anthocyanins were determined spectrophotometrically, after ultrasound extraction of grounded defrozen tissue with acidified methanol. Total polyphenols content varied from 462.65 to 1048.93 mg/100g of fresh weight, while total anthocyanins ranged from 160.14 to 495.55 mg/100g of fresh weight. Significant positive correlation was found between polyphenols and anthocyanins content. Investigated sour cherry genotypes showed differences in color parameters as follows: lightness (L*) varied from 25.54 to 27.76, a* varied from 8.56 to 15.24, b* from 1.44 to 3.78 and hue angle (h) from 9.38 to 13.92. Total polyphenols and anthocyanins content had significant negative correlation with color parameters (L* and h).

polyphenols; anthocyanins; sour cherry fruits; colour parameters

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Podaci o prilogu

151-151.

2012.

objavljeno

Podaci o matičnoj publikaciji

14th Serbian congress of fruit and grapevine producers with international participation

Nikolić, Dragan

Vrnjačka Banja: Arhitektonski fakultet Univerziteta u Beogradu ; Serbian Scientific Pomological Society-Čačak

978-86-7834-163-2

Podaci o skupu

14th Serbian congress of fruit and grapevine producers with international participation

poster

09.10.2012-12.10.2012

Vrnjačka Banja, Srbija

Povezanost rada

Poljoprivreda (agronomija), Biologija