Croatian scientific bibliography (CROSBI)



Bibliographic record number: 413563

Journal

Authors: Pedisić, Sandra; Levaj, Branka; Dragović-Uzelac, Verica; Škevin, Dubravka; Skendrović Babojelić, Martina
Title: Parametri boje i ukupni antocijani u višnjama (Prunus cerasus L.) tijekom zrenja
( Colour parameters and total anthocyanins of sour cherries (Prunus cerasus L.) during ripening )
Source: Book of Abstracts International Congress of Technologists for Post-harvest Technology / Stjepan Pliestić (ed). - Zagreb : Sveučilište u Zagrebu, Agronomski fakultet , 2008. 50-51 (ISBN: 978-953-6135-76-9).
Meeting: Međunarodni kongres tehnologa za posliježetvenu tehnologiju
Location and date: Stubičke Toplice, Hrvatska, 18-20. 11. 2008.
Keywords: CIE LAB boja; zrenje; višnje; ukupni antocijani
( CIE LAB colour; ripening; sour cherries; total anthocyanins )
Abstract:
Colour is very important indicator of quality of fresh fruit and for estimating stage of maturity of fruit, respectively. Plant pigments reponsible for colour of some kimd of fruits are anthocyanins. Anthocyanins are the flavonoids which are present in high amounts in sour cherries Cigančica and Keleris collected in 2005 Croatia (Osijek/Zadar) during ripening. Colour parameters of skin and flesh of sour cherries were determined with colorimetric CIE LAB method and total anthocyanins were determined by means of high performance liquid chromatography (HPLC) using UV/VIS PDA detector. Total anthicyanins amounts were higher in sour cherries cv. Keleris grown in Zadar than in cv. Cigančica grown in Osijek during ripening although cv. Keleris is light colored genotype. Obtained results suggested that warm Mediterranesn climate could influence on high anthocyanin synthesis during ripening. Analysis of variance showed that stage of ripening did not influence on total anthocyanin amounts, but influenced on almost all colour parameters. The statistical analyses also showed that parameter a* was in good correlation with total anthocyanins during ripening.
Type of meeting: Pozvano
Type of presentation in a journal: Abstract
Type of peer-review: No peer-review
Project / theme: 058-0580696-2728
Original language: eng
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: blevaj@pbf.hr (blevaj@pbf.hr), 10. Lip. 2009. u 18:15 sati