prikaz prve stranice dokumenta Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)
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Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)
Food Technology and Biotechnology, 48 (2009), 1; 86-93. urn:nbn:hr:159:027647
Pedisić, Sandra; Dragović-Uzelac, Verica; Levaj, Branka; Škevin, Dubravka

Institucijski repozitorij: Repozitorij Prehrambeno-biotehnološkog fakulteta u Zagrebu

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Pedisić, S., Dragović Uzelac, V., Levaj, B. i Škevin, D.. Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca). Food Technology and Biotechnology, 48. (1), 86-93. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:159:027647

Pedisić, Sandra, et al. "Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)." Food Technology and Biotechnology, vol. 48, br. 1, str. 86-93. https://urn.nsk.hr/urn:nbn:hr:159:027647

Pedisić, Sandra, Verica Dragović Uzelac, Branka Levaj i Dubravka Škevin. "Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)." Food Technology and Biotechnology 48, br. 1 86-93. https://urn.nsk.hr/urn:nbn:hr:159:027647

Pedisić, S., et al. 'Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)', Food Technology and Biotechnology, 48(1), str. 86-93. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:159:027647 (Datum pristupa: 26.11.2024.)

Pedisić S, Dragović Uzelac V, Levaj B, Škevin D. Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca). Food Technology and Biotechnology [Internet]. [pristupljeno 26.11.2024.];48(1):86-93. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:159:027647

S. Pedisić, V. Dragović Uzelac, B. Levaj i D. Škevin, "Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)", Food Technology and Biotechnology, vol. 48, br. 1, str. 86-93. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:159:027647. [Citirano: 26.11.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:159:027647
Podaci o radu
Naslov (engleski)Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)
AutorSandra Pedisić
AutorVerica Dragović-Uzelac
AutorBranka Levaj
AutorDubravka Škevin
Autorova ustanovaSveučilište u Zagrebu
Prehrambeno-biotehnološki fakultet
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Biotehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaFood Technology and Biotechnology
Brojčani podacivol. 48, br. 1, str. 86-93
p-ISSN1330-9862
e-ISSN1334-2606
URN:NBNurn:nbn:hr:159:027647
Datum prihvaćanja za tisak2009-12-02
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Datum i vrijeme pohrane2019-02-22 08:19:55