SEASONAL VARIATION OF THE PHYSICAL AND CHEMICAL PARAMETERS OF WILD GENOTYPES OF CORNELIAN CHERRY (CORNUS MAS L.)
Aldin Islamovic, Merjem Mlaco, Nadira Berbic, Asima Begic-Akagic, Sanja Orucevic, Amela Bulbulusic, Dag Ekeberg, Pakeza Drkenda
Pages: 466-471
Published: 1 Jun 2014
Views: 3,728
Downloads: 1,561
Abstract: The paper reports the physical and chemical characteristic in fresh fruit from two populations of cornelian cherry (Cornus mas L.) wild genotypes originated from Bosnia and Herzegovina during the two years 2012 and 2013. Fruits were assayed for physical properties (fruit and stone weight, fruit length, width, thickness, and stone length and width) and soluble solids, total acidity, reducing sugar, ascorbic acid, total phenol and anthocyanin contents. The cornelian cherries weighed from 1.6 g (Bugojno area, 2012 year) up to 2.1g ( Konjic area, 2012 year). Ascorbic acid content ranged from 253.62 (Bugojno area, 2012) up to 440.60 (Konjic area, 2013) mg 100g-1 fresh weight. Anthocyanin content ranged from 389.10 (Konjic area, 2012) up to 398.92 (Bugojno area, 2012) mg cyanidin-3- glucoside equivalents 100 g-1 fresh weight whereas phenol content ranged from 2158.55 (Konjic area, 2012) up to 2750.38 (Konjic area, 2013) mg gallic acid equivalents 100 g-1 fresh weight.
Keywords: cornelian cherry, ascorbic acid, anthocyanins, phenols, growing region
Cite this article: Aldin Islamovic, Merjem Mlaco, Nadira Berbic, Asima Begic-Akagic, Sanja Orucevic, Amela Bulbulusic, Dag Ekeberg, Pakeza Drkenda. SEASONAL VARIATION OF THE PHYSICAL AND CHEMICAL PARAMETERS OF WILD GENOTYPES OF CORNELIAN CHERRY (CORNUS MAS L.). Journal of International Scientific Publications: Agriculture & Food 2, 466-471 (2014). https://www.scientific-publications.net/en/article/1000061/
Download full text
Back to the contents of the volume
© 2024 The Author(s). This is an open access article distributed under the terms of the
Creative Commons Attribution License https://creativecommons.org/licenses/by/4.0/, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.
Disclaimer: The opinions and claims presented in this article are solely those of the authors and do not necessarily reflect the views of their affiliated organizations, the publisher, editors, or reviewers.
