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Color Parameters and Total Anthocyanins of Sour Cherries (Prunus cerasus L.) During Ripening

Sandra Pedišić   ORCID icon orcid.org/0000-0002-5491-0128 ; Faculty of Food Technology and Biotechnology, Center Zadar, Prolaz P. Kasandrića 6, 23000 Zadar, Croatia
Branka Levaj ; Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Verica Dragović-Uzelac ; Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Dubravka Škevin ; Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Martina Skendrović Babojelić ; Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia

Puni tekst: engleski, pdf (110 KB) str. 259-262 preuzimanja: 970* citiraj
APA 6th Edition
Pedišić, S., Levaj, B., Dragović-Uzelac, V., Škevin, D. i Skendrović Babojelić, M. (2009). Color Parameters and Total Anthocyanins of Sour Cherries (Prunus cerasus L.) During Ripening. Agriculturae Conspectus Scientificus, 74 (3), 259-262. Preuzeto s https://hrcak.srce.hr/47399
MLA 8th Edition
Pedišić, Sandra, et al. "Color Parameters and Total Anthocyanins of Sour Cherries (Prunus cerasus L.) During Ripening." Agriculturae Conspectus Scientificus, vol. 74, br. 3, 2009, str. 259-262. https://hrcak.srce.hr/47399. Citirano 18.10.2021.
Chicago 17th Edition
Pedišić, Sandra, Branka Levaj, Verica Dragović-Uzelac, Dubravka Škevin i Martina Skendrović Babojelić. "Color Parameters and Total Anthocyanins of Sour Cherries (Prunus cerasus L.) During Ripening." Agriculturae Conspectus Scientificus 74, br. 3 (2009): 259-262. https://hrcak.srce.hr/47399
Harvard
Pedišić, S., et al. (2009). 'Color Parameters and Total Anthocyanins of Sour Cherries (Prunus cerasus L.) During Ripening', Agriculturae Conspectus Scientificus, 74(3), str. 259-262. Preuzeto s: https://hrcak.srce.hr/47399 (Datum pristupa: 18.10.2021.)
Vancouver
Pedišić S, Levaj B, Dragović-Uzelac V, Škevin D, Skendrović Babojelić M. Color Parameters and Total Anthocyanins of Sour Cherries (Prunus cerasus L.) During Ripening. Agriculturae Conspectus Scientificus [Internet]. 2009 [pristupljeno 18.10.2021.];74(3):259-262. Dostupno na: https://hrcak.srce.hr/47399
IEEE
S. Pedišić, B. Levaj, V. Dragović-Uzelac, D. Škevin i M. Skendrović Babojelić, "Color Parameters and Total Anthocyanins of Sour Cherries (Prunus cerasus L.) During Ripening", Agriculturae Conspectus Scientificus, vol.74, br. 3, str. 259-262, 2009. [Online]. Dostupno na: https://hrcak.srce.hr/47399. [Citirano: 18.10.2021.]

Sažetak
Color is very important indicator of quality of fresh fruit. It also serves for estimating the stage of maturity of fruit. Plant pigments responsible for the color of some kind of fruits are anthocyanins. Anthocyanins are the flavonoids which are present in high amounts in sour cherries. The aim of this study was to determine total anthocyanins and color parameters of sour cherries ‘Cigančica’ and ‘Keleris’ collected in Osijek and Zadar (Croatia) in 2005 during ripening. Color parameters of skin and fl esh 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 anthocyanin was 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 Mediterranean climate could have influence on high anthocyanin synthesis during ripening. Analysis of variance showed that stage of ripening did not influence total anthocyanin concentrations, but influenced almost all color parameters. Parameter H° was good indicator of color variation during ripening in both sour cherry cultivars.

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

Hrčak ID: 47399

URI
https://hrcak.srce.hr/47399

Posjeta: 1.396 *