Naslov
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)

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

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts International Congress of Technologists for Post-harvest Technology / Stjepan Pliestić - Zagreb : Agronomski fakultet Sveučilišta u Zagrebu, 2008, 50-51

ISBN
978-953-6135-76-9

Skup
Međunarodni kongres tehnologa za posliježetvenu tehnologiju

Mjesto i datum
Stubičke Toplice, Hrvatska, 18.11.2008. - 20.11.2008

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Nije recenziran

Ključne riječi
CIE LAB boja; zrenje; višnje; ukupni antocijani
(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

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