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Non-destructive and destructive physical measurements as indicators of sugar and organic acid contents in strawberry fruit during ripening
ID
Šimkova, Kristyna
(
Avtor
),
ID
Veberič, Robert
(
Avtor
),
ID
Hudina, Metka
(
Avtor
),
ID
Grohar, Mariana Cecilia
(
Avtor
),
ID
Pelacci, Massimiliano
(
Avtor
),
ID
Smrke, Tina
(
Avtor
),
ID
Burin, Tea
(
Avtor
),
ID
Cvelbar Weber, Nika
(
Avtor
),
ID
Jakopič, Jerneja
(
Avtor
)
PDF - Predstavitvena datoteka,
prenos
(2,46 MB)
MD5: 224B1BA0651CD5CF34876AF6F522AF19
URL - Izvorni URL, za dostop obiščite
https://www.sciencedirect.com/science/article/pii/S0304423824000049
Galerija slik
Izvleček
Strawberry fruit is appreciated by consumers for its characteristic taste, which can be attributed to the balance between sugars and organic acids content, but strawberries are also a rich source of vitamin C (ascorbic acid). This study focuses on the suitability of different physical parameters, such as ripening index (I$_{AD}$), firmness and total soluble solids content, as indicators of the content of sugars and organic acids during ripening. Five ripening stages were defined - green, white, ripe red, fully ripe dark red and overripe stage at five different cultivars. As the fruit ripened, the content of ascorbic acid, sugars and sugar/acid ratio increased and the organic acids content decreased, but the changes varied among cultivars. The ripening index (I$_{AD}$) strongly correlated with the total sugar content (r = -0.72), total organic acids content (r = 0.70) and sugar/acid ratio (r = -0.82). Additionally, firmness correlated well with the content of sugars and organic acids. On the other hand, TSS showed a weaker correlation with the total sugar content (r = 0.38). Although, both the ripening index (I$_{AD}$) and firmness showed strong correlations with sugars and organic acids content and can help distinguish unripe fruit from ripe fruit, the use of these parameters for distinguishing between different of ripe fruit (from early ripe to overripe) can be limited only to certain cultivars.
Jezik:
Angleški jezik
Ključne besede:
strawberry
,
firmness
,
ripenning index
,
primary metabolites
,
fruit development
Vrsta gradiva:
Članek v reviji
Tipologija:
1.01 - Izvirni znanstveni članek
Organizacija:
BF - Biotehniška fakulteta
Status publikacije:
Objavljeno
Različica publikacije:
Objavljena publikacija
Leto izida:
2024
Št. strani:
8 str.
Številčenje:
Vol. 327, art. 112843
PID:
20.500.12556/RUL-153561
UDK:
634.1/.7
ISSN pri članku:
0304-4238
DOI:
10.1016/j.scienta.2024.112843
COBISS.SI-ID:
181043459
Datum objave v RUL:
15.01.2024
Število ogledov:
381
Število prenosov:
53
Metapodatki:
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Objavi na:
Gradivo je del revije
Naslov:
Scientia horticulturae
Skrajšan naslov:
Sci. hortic.
Založnik:
Elsevier
ISSN:
0304-4238
COBISS.SI-ID:
5191687
Licence
Licenca:
CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
Povezava:
http://creativecommons.org/licenses/by/4.0/deed.sl
Opis:
To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.
Sekundarni jezik
Jezik:
Slovenski jezik
Ključne besede:
jagoda
,
trdnost
,
indeks zorenja
,
primarni metaboliti
,
razvoj plodov
Projekti
Financer:
EC - European Commission
Program financ.:
H2020
Številka projekta:
956257
Naslov:
Establishing a strong and lasting international training network for innovation in food and juice industries: a 4D-research approach for fruit juice processing
Akronim:
HiStabJuice
Financer:
ARIS - Javna agencija za znanstvenoraziskovalno in inovacijsko dejavnost Republike Slovenije
Številka projekta:
P4-0013
Naslov:
Hortikultura
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