20.500.12556/RUL-154946 Changes in chemical composition of red and black currant fruits and leaves during berry ripening The composition and variations of sugars, organic acids and phenolic com-pounds of red and black currant fruits and leaves were studied during the last four weeks of ripening. The results showed that sugar content increased during berry ripening in both species. In comparison, organic acids decreased in red currant, whereas no differences between sampling dates were observed in black currant. Forty-seven individual phenolic compounds, belonging to anthocyanins, flavonols, flavanols, hydroxycinnamic acid deri-vatives and flavanones were identified in red currant fruits and 52 in black currant fruits by HPLC-MS analysis. In black currant fruits, the major phenolic compounds were anthocyanins (81.51–85.15% of total phenolics), which increased during ripening until the last sampling date. In both red and black currant leaves, 47 phenolic compounds were identified. The content of phenolic compounds in red currant leaves was 1.31-fold to 1.90-fold higher compared to the content in black currant leaves. The most abundant phenolics in both currant leaves were flavonol glycosides, accounting for 58.5–67.9% of total phenolics, and their content was the highest at the end of berry ripening. flavonoids phenylpropanoids phenylpropanoid pathway biochemical composition fruit quality rdeči ribez črni ribez zorenje kemična sestava fenolne spojine kakovost plodov true false true Angleški jezik Slovenski jezik Članek v reviji 2024-03-11 11:49:54 2024-03-11 11:49:56 2024-03-12 03:52:18 0000-00-00 00:00:00 2024 0 0 Str. 73-84 no. 1 Vol. 24 2024 0000-00-00 Zaloznikova NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 634 1553-8362 10.1080/15538362.2024.2322746 188354819 Changes_in_Chemical_Composition_of_Red_and_Black_Currant_Fruits_and_Leaves_During_Berry_Ripening.pdf Changes_in_Chemical_Composition_of_Red_and_Black_Currant_Fruits_and_Leaves_During_Berry_Ripening.pdf 1 C7E020D75E27CCF72CF32262D68195D9 e526705e6a0d0ce81b5b719f346039336ec0397feb673d0139b87cd1d3dd1df2 3c580676-df95-11ee-a66a-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=181614 https://www.tandfonline.com/doi/full/10.1080/15538362.2024.2322746 1 19e18005-df95-11ee-a66a-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=181613 Biotehniška fakulteta 0 0 0