Naslov
Effects of Maturity and Geographical Region on Anthocyanin Content of Sour Cherries (Prunus cerasus var. Marasca)

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

Izvornik
Food technology and biotechnology (1330-9862) 48 (2010), 1; 86-93

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

Ključne riječi
anthocyanins; CIE Lab colour; sour cherry fruit; ripening

Sažetak
The aim of this study was to determine anthocyanins and the colour parameters in three ecotypes of sour cherry Marasca growing in two geographical regions in Dalmatia, during ripening. Anthocyanins were determined by HPLC-UV/VIS PDA analysis and the colour of fruit flesh and skin was measured by tristimulus colourimetry (CIE LAB system). The major anthocyanins in all ecotypes were cyanidin-3-glucosylrutinoside and cyanidin-3-rutinoside, whereas pelargonidin-3-glucoside and pelargonidin-3-rutinoside were determined in lower quantities. Generally, the total anthocyanins increased during ripening and the highest quantity was in ripe fruit. Formation of dark red almost black colour in ripe Marasca cherries influenced the decrease of redness (a*), brightness (L*) and colour intensity (C*). A two-way ANOVA test showed that growing area significantly influenced on individual anthocyanins and parameter L*, while ecotype as well as interaction growing area and ecotype significant affected on total anthocyanin quantities.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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