Changes in chemical composition of red and black currant fruits and leaves during berry ripening

Gačnik, Saša (author), Veberič, Robert (author), Hudina, Metka (author), Mikulič Petkovšek, Maja (author)

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.

• Language: English
• Keywords: flavonoids, phenylpropanoids, phenylpropanoid pathway, biochemical composition, fruit quality
• Work type: Article
• Typology: 1.01 - Original Scientific Article
• Organization: BF - Biotechnical Faculty
• Publication version: Version of Record
• Year: 2024
• Number of pages: Str. 73-84
• Numbering: Vol. 24, no. 1
• PID: 20.500.12556/RUL-154946
• UDC: 634
• ISSN on article: 1553-8362
• DOI: 10.1080/15538362.2024.2322746
• COBISS.SI-ID: 188354819
• Publication date in RUL: 11.03.2024

Record is a part of a journal

• Title: International journal of fruit science
• Shortened title: Int. j. fruit sci.
• Publisher: Taylor & Francis
• ISSN: 1553-8362
• COBISS.SI-ID: 4602745

Licences

• License: CC BY-NC 4.0, Creative Commons Attribution-NonCommercial 4.0 International
• Link: http://creativecommons.org/licenses/by-nc/4.0/
• Description: A creative commons license that bans commercial use, but the users don’t have to license their derivative works on the same terms.

Secondary language

• Language: Slovenian
• Keywords: rdeči ribez, črni ribez, zorenje, kemična sestava, fenolne spojine, kakovost plodov

Projects

• Funder: ARIS - Slovenian Research and Innovation Agency
• Project number: P4-0013
• Name: Hortikultura