Main quality attributes and antioxidants in Hungarian sour cherries: Identification of genotypes with enhanced functional properties

Nóra Papp, Blanka Szilvássy, László Abrankó, Tibor Szabó, Péter Pfeiffer, Zoltán Szabó, József Nyéki, Sezai Ercisli, Éva Stefanovits-Bányai, Attila Hegedüs

Research output: Article

48 Citations (Scopus)

Abstract

Sour cherry (Prunus cerasus L.) cultivars native to Hungary and some of them grown worldwide, display great phenotypic variability. Eleven sour cherry cultivars were analysed for their main quality attributes including fruit weight, soluble solid content, acidity, pH, specific sugars (glucose and fructose), antioxidant capacity as well as total polyphenolic (TPC), total anthocyanin (TMAC) and vitamin C contents. Results showed wide variation in both fruit quality and antioxidant parameters of Hungarian sour cherries. The anthocyanin contents varied from 11.3 to 93.5 mg/100 g. An amarelle-type cultivar, 'Pipacs 1' showed the highest antioxidant capacity (21.85 mmol AA L-1), TPC (49.04 mg GA L-1) and vitamin C (8.98 mg/100 g) content. Key enzymes in anthocyanin biosynthesis were expressed in both yellow-coloured flesh and red skin of 'Pipacs 1' fruits at all ripening stages. The detected diversity presents a choice that can satisfy different consumer preferences, and meet specific nutritional requirements.

Original languageEnglish
Pages (from-to)395-402
Number of pages8
JournalInternational Journal of Food Science and Technology
Volume45
Issue number2
DOIs
Publication statusPublished - febr. 1 2010

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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