Biochemical aspects of the fruitcrops breeding the genus Prunus L.

Yezhov, V.M.; Грынык, И.В.

doi:10.35205/0558-1125-2019-74-5-15

Cited by 1 publication

(2 citation statements)

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“…Because sour cherries have unique anthocyanin content, and they are rich in phenolic compounds 2270−2280 mg/100 g. Our variability between sour cherry in total phenolics and anthocyanins confirming the results of Pedisic et al (2010), Wojdylo et al (2014, Stan et al (2015). A significant part (25%) of the content of phenolic substances is accounted for by flavonols and phenolic acids with a predominance of chlorogenic acid (Yezhov et al, 2019). Phenolic acid contents generally decreased during storage by 5.9−6.1%, including chlorogenic acid by 1.5 and caffeic acid by 1.9−2.0 times.…”

Section: Discussionmentioning

confidence: 99%

“…The most important component of stone fruits, especially cherries, are phenolic substances, the content of which, depending on varietal characteristics and place of cultivation, varies significantly from 321 to 3370 mg / 100 g.glucorutinoside, cyanidin-3-rutinoside and cyanidin-3-glucoside. Up to 40% of the amount of phenols is the content of flavan-3-oils and about 25% -flavonols and phenolic acids with the advantage of quercetin-3-rutinoside and chlorogenic acid, respectively (Wojdyło et al, 2014;Yezhov et al, 2019;Vasylyshyna, 2020).…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Food Coating Treatment on the Change of Chlorogenic and Caffeic Acid Content in Cherry Fruits in Period of Storage

VASYLYSHYNA¹,

CHERNEGA²

2022

AgricultForest

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The article detected the effect of pre-treatment of cherry fruits with solutions of chitosan and salicylic acid on the content of chlorogenic and caffeic acid. The research have been conducted at the research station of pomology named after L.P. Symyrenko of the Institute of Horticulture of NAAS with cherry fruits of varieties 'Alpha' and 'Pamiat Artemenko'. For studies of 15 trees of each variety the day before harvest, sprayed with a solution of 1% chitosan; 1% chitosan with salicylic acid (100 mg L -1 ). Fruits were removed at the consumer stage of ripeness from four different places of the crown from each tree of a certain variety and type of processing, placed in boxes weighing 5 kg for storage at a temperature of 1±0.5 °C and relative humidity of 95 ± 1%. Unprocessed cherry fruits were taken as a control. It was found that pre-treatment of cherry fruits with solutions of polysaccharide compositions contributed to the significant preservation of phenolic substances. Moreover, the most effective was the treatment of fruits with a solution of chitosan with salicylic acid, in which the loss of phenolic substances was 5.0−5.5%, including chlorogenic -10.0−11.0% and caffeic acid -36.8−40.1%.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%