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Pregled bibliografske jedinice broj: 413600

Colour parameters and total anthocyanins of sour cherries (Prunus cerasus L.) during ripening


Pedisić, Sandra; Levaj, Branka; Dragović-Uzelac, Verica; Škevin, Dubravka; Skendrović Babojelić, Martina
Colour parameters and total anthocyanins of sour cherries (Prunus cerasus L.) during ripening // Agriculturae conspectus scientificus, 74 (2009), 3; 259-262 (međunarodna recenzija, članak, znanstveni)


Naslov
Colour parameters and total anthocyanins of sour cherries (Prunus cerasus L.) during ripening

Autori
Pedisić, Sandra ; Levaj, Branka ; Dragović-Uzelac, Verica ; Škevin, Dubravka ; Skendrović Babojelić, Martina

Izvornik
Agriculturae conspectus scientificus (1331-7768) 74 (2009), 3; 259-262

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
CIE LAB colour; ripening; sour cherries; total anthocyanins

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0580696-2728 - Promjene visokovrijednih sastojaka tijekom prerade odabranih vrsta voća (Branka Levaj, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Časopis indeksira:


  • Scopus


Uključenost u ostale bibliografske baze podataka:


  • ASFA: Aquatic Science and Fisheries Abstracts
  • Biological Sciences
  • BIOSIS Previews (Biological Abstracts)
  • CAB Abstracts
  • Geobase
  • SCOPUS