Sugar and organic acids profile in the fruits of black and red currant cultivars
2009
Milivojevic, J., Faculty of Agriculture, Belgrade - Zemun (Serbia) | Maksimovic, V., Institute for Multidisciplinary Research, Belgrade (Serbia) | Nikolic, M., Faculty of Agriculture, Belgrade - Zemun (Serbia)
In this study three black currant cultivars (Ben Sarek, Ben Lomond and Malling Juel) and three red currant cultivars (Industrija, Rondom and Red Versailles) were compared in terms of fruit quality by high-performance liquid chromatography analysis in order to determine sugars and organic acids profiles in their fruits. Among the analyzed individual sugars, fructose was determined to be the major component in all studied cultivars. Among investigated red currant cultivars the highest amounts of glucose, fructose and sucrose were recorded in fruits of cv Industrija, as well as the richest content of total sugars. The same tendency was noticed considering the organic acids content (citric and malic), that is, the highest levels were registered with the cv Industrija. Black currant cv Ben Sarek dislayed the highest contents of citric and malic acids. Generally, dominant share of total acids was exhibited by citric acid in all studied black and red currant cultivars. These results point to the fact that the chemical fruit composition of currants significantly varied among the genotypes of each species analyzed.
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