engleski

Changes in anthocyanins and berry color of 'Plavac mali' grape during ripening

This study investigated harvest potential of the berries through changes in the anthocyanin composition and berry skin color profile of the grape variety 'Plavac mali' grown in the Mediterranean climatic region of Croatia at four different dates of ripening. Four berry samplings were conducted at 17-days intervals starting with 20th August until 10th October. The berries were weighed and the skin color parameters were determined using the CIELab technique. The separation and quantitative determination of anthocyanins was done by high performance liquid chromatography analysis, whereas total anthocyanins and total phenols were determined by applying ultraviolet-visible spectrophotometry. The mono-glucosylated derivatives of five main anthocyanidins were detected, some of which were stable such as cyanidin and peonidin whereas others, delphinidin, petunidin and malvidin concentrations, varied during the ripening. Malvidin and its derivatives, malvidin-3-(6"-O-acetyl) glucoside and malvidin-3-coumaroylglucoside, were most abundant (over 70 %) in the skin of 'Plavac mali'. All chromatic parameters except L* values correlated significantly with malvidin. Grape berry color profile showed plateau of synthesis anthocyanins in the third sampling date when the highest total anthocyanin concentration and chromatic values of L*, a* and b* were obtained. This work advances our understanding of the anthocyanin dynamics during ripening of 'Plavac mali' grape and aid characterization of clones during individual clonal selection.

malvidin; skin color; maturation; CIELab; 'Plavac mali'; HPLC

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