Relation between polyphenols content and skin colour in sour cherry fruits

Abstract

Fruit skin colour plays a major role in quality assessment of food, significantly determining consumer`s choice. Colour of sour cherries depends on anthocyanins which are phenolic compounds (flavonoids) present in high amounts in fruits. The aim of this study was to determine a possible relation between polyphenols (total phenolics and anthocyanins) and colour parameters of fruit skin of sour cherries. The plant material used in this study was twenty two sour cherry genotypes from an orchard of Agricultural Institute Osijek. Total phenolics and anthocyanins contents as well as colour parameters (L*, a*, b*, h and C) of fruit skin were determined. Variability between sour cherry genotypes in total phenolics and anthocyanins as well as in colour parameters was revealed. Total polyphenols content varied from 462.7 to 1049.0 mg GAE/100 g of fresh weight, while total anthocyanins ranged from 160.1 to 495.6 mg CGE/100 g of fresh weight. A significant positive correlation was found between polyphenols and anthocyanins content. Total phenolics content had a significant negative correlation with colour parameters b* and h, while anthocyanins content negatively correlated with colour parameters L*, b* and h. According to the obtained results, genotypes Maraska, Heimanns Konservenweichsel and Rexelle are the richest genotypes in polyphenols and anthocyanins content

Quality and Sensory Study of Fresh Sour Cherry Juices Upon Cultivar, Growing Area and Weather Conditions

“…Similar relation between these cultivars’ color characteristics were observed in Viljevac et al. () as a result of investigation of 22 sour cherry cultivars grown in Osijek area. ZJ showed lower values of all color parameters, suggesting that higher temperatures cause darker and dull color of sour cherry, which was also confirmed by correlation results (Table ).…”

“…Although obtained TP values differed from those reported by Viljevac et al. (), as well as Viljevac Vuletić et al. (), the same distribution of investigated cultivars related to TP content could be observed.…”

“…Many sour cherry cultivars are known as continental cultivars (Ganopoulos et al., ; Grafe & Schuster, ; Homoki et al., ; Khoo et al., ; Papp et al., ; Pissard et al., ; Siddiq et al., ; Viljevac et al., ; Wojdyło et al., ), mainly grown in north and middle European countries (Clausen et al., ; Khoo et al., ; Wojdyło et al., ) as well as in Balkan region (Mihaljević et al., ). On the other hand, there are cultivars that achieve its best quality in Mediterranean climate conditions, like autochthonous cultivar Maraska grown in Dalmatia region (Levaj et al., ; Pedisić, Dragović‐Uzelac, Levaj, & Škevin, ; Repajić et al., ; Viljevac et al., ; Viljevac Vuletić et al., ).…”

“…Many sour cherry cultivars are known as continental cultivars (Ganopoulos et al., ; Grafe & Schuster, ; Homoki et al., ; Khoo et al., ; Papp et al., ; Pissard et al., ; Siddiq et al., ; Viljevac et al., ; Wojdyło et al., ), mainly grown in north and middle European countries (Clausen et al., ; Khoo et al., ; Wojdyło et al., ) as well as in Balkan region (Mihaljević et al., ). On the other hand, there are cultivars that achieve its best quality in Mediterranean climate conditions, like autochthonous cultivar Maraska grown in Dalmatia region (Levaj et al., ; Pedisić, Dragović‐Uzelac, Levaj, & Škevin, ; Repajić et al., ; Viljevac et al., ; Viljevac Vuletić et al., ). Multiple authors confirmed differences among sour cherry cultivars in quality characteristics such as soluble solids (SS) content (Ganopoulos et al., ; Grafe & Schuster, ; Papp et al., ; Siddiq et al., ; Wojdyło et al., ), content of sugars and acids (Clausen et al., ; Ganopoulos et al., ; Grafe & Schuster, ; Papp et al., ; Siddiq et al., ; Wojdyło et al., ), color (Pedisić, Levaj, Dragović‐Uzelac, Škevin, & Skendrović Babojelić, ; Siddiq et al., ; Viljevac et al., ) as well as the content of bioactive compounds (Homoki et al., ; Khoo et al., ; Papp et al., ; Pedisić et al., ; Siddiq et al., ; Viljevac Vuletić et al., ; Wojdyło et al., ), and sensory characteristics (Clausen et al., ).…”

In vitro sterilization procedures for micropropagation of ‘oblacinska’ sour cherry

“…'Oblačinska' sour cherry is a leading cherry cultivar for the processing industry in Croatia because of its pomological characteristics, suitability for mechanical harvesting, precocity and good fertility (Jurković et al, 2008). Since fruits of 'Oblačinska' are significant source of antioxidants including anthocyannins and polyphenol compounds, involved in antioxidative defence against biotic and abiotic stressor, it has a positive influence on human health and it is very popular as a fruit crop (Viljevac et al, 2012).…”