Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)

Scientific paper - Original scientific paper

• Author: Sandra Pedisić
• Author: Verica Dragović-Uzelac
• Author: Branka Levaj
• Author: Dubravka Škevin
• Author's institution: University of Zagreb; Faculty of Food Technology and Biotechnology
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract (english)

The influence of different stages of maturity on the anthocyanin content and colour parameters in three sour cherry Marasca ecotypes grown in two Dalmatian geographical regions has been studied. Anthocyanins were determined by HPLC-UV/VIS PDA analysis and the colour of fruit flesh and skin was measured by tristimulus colourimeter (CIELAB system). The major anthocyanins in all ecotypes at all stages of maturity were cyanidin 3-glucosylrutinoside and cyanidin 3-rutinoside, whereas pelargonidin glycosides were determined in lower concentrations. During ripening, anthocyanins did not change uniformly, but in most ecotypes, they were determined in higher concentrations at the last stage of maturity (3.18 to 19.75 g per kg of dry matter). The formation of dark red, almost black colour in ripe Marasca cherries decreased redness (a*), brightness (L*) and colour intensity (C*). The results of two-way ANOVA test indicated that the growing region significantly influenced the accumulation of individual anthocyanins and L* value during ripening, while ecotype and the interaction between the growing region and the ecotype significantly affected total anthocyanin content of sour cherry.

• Keywords (english): sour cherry, Marasca variety, anthocyanins, colour, ripening
• Language: english
• Publication type: Scientific paper - Original scientific paper
• Publication status: Published
• Peer review: Peer review
• Publication version: Published version
• Journal title: Food Technology and Biotechnology
• Numbering: vol. 48, no. 1, pp. 86-93
• p-ISSN: 1330-9862
• e-ISSN: 1334-2606
• URN:NBN: urn:nbn:hr:159:027647
• Accepted: 2009-12-02
• Type of resource: Text
• Access conditions: Open access
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2019-02-22 08:19:55